This compound, usually available as inactivated yeasts, can help in preserving the delicate aromas of white wines and works as an antioxidant for red wines. Special care should be paid to pressing and copper, though

The OIV issues a new standard that allows all the productive die operators to evaluate their environmental performances according to a single methodology

Production levels remain stable internationally, but with contrasting internal
trends. Wine production fell significantly in Greece, Italy and Portugal. France becomes again the top wine-producing country

Sulphites hurt. Although they have been used since the ancient times, today it is mandatory to reduce their doses. It is necessary to discover alternative methods to control the wine micro-flora and to improve wine preservation

Like wines, they are aged in barrels for long time periods. They are good after dining for cleaning and perfuming the mouth. These are the true meditation liqueurs

Mechanization reduces expenses but doesn’t normally provide the operational flexibility which is required by climate changes for the safeguard of quantity and quality

The employment of dregs has always been very discussed in enology, mainly for the intrinsic difficulties of the process. But today there are alternatives

Cited even by Goethe, this variety characterized by a fruity aroma of sour cherry arrived in Trentino, Italy, from Austria during the second half of the nineteen-century

The pilot project "Polo del Carignano", in Italy, which advocates for the adoption of modern biodynamics, can inspire a new agronomic and management model from the long standing tradition of conservative pruning

Cold soak and must freezing with dry ice are effective tools for the new enology, but the next frontier is represented by pulsating electric fields

Even the tannins obtained from the grape seeds can be useful to ameliorate the phenolic composition of wine

It is important to set the mechanized harvester properly to improve the quality of the grapes and reduce the picking costs. It is also possible to intervene in the cellar

Contraindications to the excessive use of this enologic additive. A correct procedure avoids filtration problems

Hydric stress in certain epochs, such as before and after veraison, slows down the development of the fruit and increases concentration of certain compounds, thus affecting significantly the composition of wine

Why a wine tasted in countries other than the home one can have organoleptic characteristics very different from the original? The effects of transport on red and white wines are very different

The sensorial impact of the different smelling substances deriving from barriques durmast is rather diverse and molecules and sensations are not always correlated

Methoxypyrazines are aromatic compounds which can be unpleasant in excessive quantities. It is better to intervene on the field than in the cellar