To ensure protection from a large number of microorganisms, evolution has led to the development of tannins differing in composition and chemical structure.
Read moreGum Arabic has been used in winemaking for many years due to its capacity to prevent turbidity and the formation of precipitates due to metal instability and unstable color colloids.
Read moreLa gomma arabica viene utilizzata in enologia da molto tempo per la sua capacità di prevenire intorbidamenti e formazione di precipitati causati da casse metalliche e colloidi coloranti instabili.
Read moreA goma arábica é utilizada em enologia desde longa data, devido à sua capacidade para prevenir a turvação e a formação de precipitados provocados por coloides corantes instáveis.
Read moreLa goma arábiga se lleva utilizando en enología desde hace mucho tiempo por su capacidad para prevenir la turbidez y la formación de precipitados provocadas por quiebras metálicas y coloides colorantes inestables.
Read moreGummi arabicum wird seit langem in der Önologie verwendet, um Trübungen und die Bildung von Niederschlägen durch instabile Metalle und kolloidalen Farbstoffen zu verhindern.
Read moreA gumiarábikumot évek óta használják a borkészítés során a zavarosodások és az instabil színanyagok okozta kicsapódások megelőzésére.
Read moreRosé wines are defined by their pink colour, simplicity, elegance and freshness.
Read moreOs taninos, assim como os anticorpos do mundo animal, têm a função de proteger a planta das agressões externas.
Read moreLos taninos, al igual que los anticuerpos en el mundo animal, tienen la función de proteger a las plantas de las agresiones externas. Para garantizar la protección frente a un gran número de microorganismos, la evolución ha llevado a la aparición de taninos con diferente composición y estructura química.
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Tannine haben, so wie die Antikörper in der Tierwelt, die Funktion, Pflanzen vor äußeren Einflüssen zu schützen. Um den Schutz vor einer Vielzahl von Mikroorganismen zu gewährleisten, hat die Evolution verschiedene Tanninen hervorgebracht, die sich voneinander in Zusammensetzung und chemischer Struktur unterscheiden.
Read moreA tanninoknak, csakúgy, mint az antitesteknek az állatvilágban, az a szerepe, hogy megvédjék a növényeket a külső támadásoktól. Annak érdekében, hogy a mikroorganizmusok széles körével szemben tudjanak védelmet biztosítani, eredetüktől függően a tanninok eltérő összetétellel és kémiai szerkezettel rendelkeznek.
Read moreI tannini, al pari degli anticorpi nel mondo animale, hanno la funzione di proteggere le piante da aggressioni esterne. Per garantire protezione da un ampio numero di microrganismi, l’evoluzione ha portato all’origine di tannini diversi per composizione e struttura chimica.
Read moreTannins, just like antibodies in the animal world, have the role of protecting plants from external aggressions. To ensure protection from a large number of microorganisms, evolution has led to the development of tannins differing in composition and chemical structure.
Read moreBy reproducing what naturally occurs in the fermentation of Amarone, one of the greatest Italian red wines, the creation of a balanced blend of Saccharomyces cerevisiae, ex r.f. bayanus maintains the positive characteristics of the Saccharomyces uvarum species and compensates for any deficiencies.
Read moreDie Wahl des bestgeeigneten Produktes und die Bestimmung dessen notwendige Dosierung sind für die Erhaltung der Weinqualität entscheidend.
Read morePara que el proceso de clarificación modifique positivamente la calidad del vino, es fundamental elegir el clarificante adecuado y utilizar la dosis
correcta.
A escolha do agente de colagem mais adequado e utilização da dose correta, são fatores decisivos para a garantia de qualidade.
Read moreA megfelelő derítőszer kiválasztása és a megfelelő adagolás garantálja, hogy a bor minősége változatlan marad.
Read moreChoosing the right fining agent and using the correct dosage so as not to lose quality is crucial.
Read moreLa scelta del chiarificante più adatto e l’utilizzo del suo corretto dosaggio sono ovviamente due passaggi fondamentali per essere certi di mantenere alta la qualità del vino.
Read moreProper yeast nutrition management encompasses the essential nutritional factors needed at a given growth stage and the timing at which they should be provided.
Read moreA redução é um dos problemas mais comuns na vinificação. Os aromas produzidos são descritos como ovo podre, borracha queimada, couve cozida, fósforo queimado, espargos, cebola e alho.
Read moreLa reducción es uno de los problemas más frecuentes de la vinificación. Los olores generados se describen como huevo podrido, caucho quemado, mofeta, fósforo quemado, espárragos, cebolla y ajo.
Read moreLa riduzione è uno dei problemi che più frequentemente si verificano nel corso del processo di vinificazione. Gli odori generati sono descritti come uovo marcio, gomma bruciata, puzzola, fiammifero bruciato, asparago, cipolla e aglio.
Read moreA redukció a borkészítés során felmerülő egyik leggyakoribb probléma. Ezen kén vegyületek által fejlesztett aromák záptojásra, égett gumira, görényre, égett gyufára, spárgára, hagymára, fokhagymára hasonlító „illatjegyekkel” rendelkeznek.
Read moreReduktion ist eines der häufigsten Probleme bei der Weinherstellung. Dabei entstehen Aromen, die an den Geruch von faulen Eiern, verbranntem Gummi, Stinktieren, abgebrannten Streichhölzern, Spargel, Zwiebeln und Knoblauch erinnern.
Read moreReduction is one of the most common problems in winemaking. The aromas generated are described as rotten egg, burnt rubber, skunky, burnt match, asparagus, onion and garlic.
Read moreHave you started to think about the oak program you want to use? This is the right period to run trials and chose: barrels or oak alternatives? What kind of oak alternatives?
Read moreFining remains the only and the most effective solution to reach wine stability and sensory balance in the most difficult circumstances. Choosing the right fining agent and using the correct dosage so as not to lose quality is crucial.
Read moreMetals have gained attention in recent years for their impact on wine quality. In particular, metals such as copper and iron have become the subject of numerous studies because of their impact on wine oxidation.
Read moreMetals have gained attention in recent years for their impact on wine quality. In particular, metals such as copper and iron have become the subject of numerous studies because of their impact on wine oxidation.
Read moreA fermentação malolática (FML) é a transformação do ácido málico em ácido lático por bactérias lácticas, particularmente Oenococcus oeni.
Read moreA biológiai almasavbontáson (MLF) a borászatban az almasav tejsavvá alakítását értjük, melyet egy bizonyos baktérium, az Oenococcus oeni végez.
Read moreDer biologische Säureabbau (BSA) ist die Umwandlung von Äpfelsäure in Milchsäure durch Milchsäurebakterien, insbesondere durch Oenococcus oeni.
Read moreLa fermentación maloláctica consiste en la transformación del ácido málico en ácido láctico por parte de las bacterias lácticas, en particular
Oenococcus oeni. Descubra cómo evitar los riesgos de la FML.
Malolactic fermentation (MLF) is the transformation of malic acid into lactic acid by lactic bacteria, particularly Oenococcus oeni.
Read moreLa fermentazione malolattica è il processo di conversione dell’acido malico in acido lattico svolto dai batteri lattici, soprattutto Oenococcus oeni. Scopri come migliorare la qualità della FML.
Read moreSince oxidation is a major concern for wine quality and shelf life, it is important to understand how metals impact the process of oxidation.
Read moreEnartisFerm ES U42 is a yeast blend consisting of a cryophilic strain of Saccharomyces uvarum species and a strain of Saccharomyces cerevisiae ex ph. r. bayanus, modelled on a spontaneous fermentation of Amarone.
Read moreMicrobial control is one of the most critical factors in elaborating quality wines.
Read moreIl controllo microbico è uno dei fattori più critici nella produzione dei vini di qualità.
Read moreO controlo microbiológico é um dos fatores mais críticos na produção de vinhos de qualidade.
Read moreDie mikrobielle Kontrolle ist einer der wichtigsten Faktoren in der Herstellung von Qualitätsweinen.
Read moreA megfelelő mikrobiális kontroll a minőségi borkészítés egyik sarokpontja.
Read moreEl control microbiológico es uno de los factores más críticos durante la elaboración de vinos de calidad.
Read moreOne of the main questions for the winemaker at the end of fermentation is: how can I preserve wine to stay fresh, young, and attractive until it is bottled?
Read moreNow that harvest is over, it is time to protect your wine from the risk of spoilage caused by unwanted microorganisms.
Read moreThis second document on post-bottling defects is dedicated to red wines. For this reason, here we’ll focus on a problem that is specific to reds: color and tannin precipitation.
Read moreNuestra segunda publicación sobre los defectos del vino en botella está dedicado a los vinos tintos. Por este motivo, aquí nos centraremos en un problema específico de los vinos tintos: la precipitación de color y tanino.
Read moreEste segundo capitulo, sobre defeitos no pós-engarrafamento, é dedicado aos vinhos tintos. Assim, abordaremos um problema específico dos vinhos tintos: a precipitação de matéria corante e de taninos.
Read moreDieses zweite Dokument zu Weinfehlern nach der Abfüllung ist Rotweinen gewidmet. Aus diesem Grund konzentrieren wir uns hier auf ein Problem, das spezifisch für Rotwein ist: Farbe- und Tannin-ausfällung.
Read moreDieses zweite Dokument zu Weinfehlern nach der Abfüllung ist Rotweinen gewidmet. Aus diesem Grund konzentrieren wir uns hier auf ein Problem, das spezifisch für Rotwein ist: Farbe- und Tannin-ausfällung.
Read moreQuesto secondo documento sui difetti post imbottigliamento è dedicato ai vini rossi; ci concentreremo su un problema specifico di questa tipologia di vini: la precipitazione del colore.
Read moreMalolactic fermentation (MLF) is the transformation of malic acid into lactic acid by lactic bacteria, particularly Oenococcus oeni.
Read moreO aparecimento de um defeito no vinho após o engarrafamento pode representar prejuízo económico e de imagem de marca.
Read moreMarket demand for low SO2 or SO2-free wine is increasing as winemakers attempt to produce wines suitable for consumers suffering from food intolerances.
Read moreA palackozás után megjelenő borhibák komoly anyagi problémát és imázs vesztést okozhatnak.
Read moreDas Auftreten eines Weinfehlers nach der Abfüllung kann großen wirtschaftlichen Verlust verursachen und dem Image schaden.
Read moreThe appearance of a defect in wine after bottling can be a big economic problem and damage your image. The following are the most common problems that may appear in bottled white or rosé wines and how to prevent them.
Read moreLa aparición de sedimentos ó defectos en el vino tras el embotellado, puede representar un gran problema económico y un daño importante para la imagen de la empresa.
Read moreLa comparsa di un difetto in bottiglia può costituire un grosso danno economico e di immagine per la cantina. Di seguito, vengono descritti i difetti che più frequentemente appaiono nei vini bianchi e rosati dopo imbottigliamento e le soluzioni per prevenirli.
Read moreOver the past 15 years, bushfires have become increasingly more common in the dry summer months for wine growing regions all over the world.
Read moreWhat is the aromatic style that are you looking for?
Read moreActivated chitosan can perform various activities that make its application during harvest particularly beneficial for wine quality.
Read moreOnce fermentations are finished, it’s time to evaluate wine quality and decide the destination of each wine
Read moreThis second document on post-bottling defects is dedicated to red wines. We focused on color and tannin precipitation.
Read moreWas ist Weinfarbe?
Die Weinfarbe besteht aus vielen verschiedenen Pigmentarten, die je nach Weinalter, chemischer Zusammensetzung und angenommenen Weinbereitungsprozessen in verschiedenen Proportionen vorhanden sind.
Az oxidált, reduktív, vegetális, keserű, fanyar vagy éppen alkoholhangsúlyos borok nem kívánatosak a fogyasztók körében.
Read moreEl color del vino está constituido por muchos tipos diferentes de pigmentos que están presentes en diferentes proporciones dependiendo de la edad del vino, composición química y procesos de vinificación utilizados.
Read moreO que é a matéria corante do vinho?
No vinho, a cor é constituída por diversos tipos de pigmentos que estão presentes em diferentes proporções, dependendo da idade do vinho, da sua composição química e dos procedimentos de vinificação adotados.
Cos’è il colore del vino?
Il colore del vino è costituito da diversi tipi di pigmenti presenti in varie proporzioni a seconda dell’età del vino, della composizione chimica e dei processi di vinificazione adottati.
Post-bottling wine defects: what to check and how to prevent. Part 1: white and rosé wines
The following are the most common problems that may appear in bottled white or rosé wines and how to prevent them.
What is wine color?
Wine color is comprised of many different types of pigments that are present in various proportions depending on the wines age, chemical composition and adopted vinification processes.
The fining process is a crucial stage in the production of all wine types.
Read moreLa stabilità proteica è sempre stata una sfida.
Read moreA estabilidade proteica foi sempre um desafio na produção do vinho.
Read moreLa estabilidad de las proteínas ha representado siempre un desafío para la vinificación.
Read moreA fehérjestabilizálás mindig is kihívás volt a borászok számára.
Read moreEiweißstabilität war schon immer eine Herausforderung in der Weinbereitung.
Read moreIn the last three decades, we have witnessed a general increase in protein instability levels in white wines all over the world.
Read moreOnce fermentations are finished, it’s time to evaluate wine quality and decide the destination of each wine: for early release or long-term ageing, fresh and fruity or oak-aged style.
Read moreUm vinho oxidado, reduzido, com carácter herbáceo, amargo, adstringente ou ardente é geralmente considerado pouco atraente.
Read moreWhen both alcoholic or malolactic fermentations finish, a winemaker’s instinct is to add SO2 as soon as possible to protect wine from oxidation or from the risk of microbial contamination.
Read moreA tölgyfahordókat évszázadok óta használják a borkészítésben.
Read moreDurante séculos, a madeira de carvalho tem sido utilizada na produção do vinho.
Read moreIl legno viene utilizzato nella produzione del vino ormai da molti secoli.
Read moreWhen both alcoholic or malolactic fermentations finish, a winemaker’s instinct is to add SO2 as soon as possible to protect wine from oxidation or from the risk of microbial contamination.
Read moreFor centuries, winemakers have utilized oak barrels for making wine.
Read moreSeit Jahrhunderten verwenden Winzer Eichenfässer in der Weinbereitung.
Read moreDurante siglos, los enólogos han utilizado barricas de roble para la elaboración del vino.
Read moreHere is a selection of the most frequently asked questions on this interesting topic.
Read moreFind out the best way to use bentonite or how to reduce its dosage and minimize all the negative effects using tannins, mannoproteins and enzymes.
Read moreA wine which has oxidized, reduced, herbaceous, bitter, astringent or burning qualities is generally considered unappealing.
Read moreUnderstanding the nutritional requirements for yeast is fundamental in accomplishing a successful fermentation and preventing stuck fermentations.
Read moreEin Wein mit oxidierten, reduzierten, krautigen, bitteren, adstringierenden oder brennenden Eigenschaften wird im Allgemeinen als unansehnlich angesehen.
Read moreAz oxidált, reduktív, vegetális, keserű, fanyar vagy éppen alkoholhangsúlyos borok nem kívánatosak a fogyasztók körében.
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