Stable wine production despite the fall in the world vineyard

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

05 December 2011 TN 12 Year 3

New standards for greenhouse gases production in winemaking

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

05 December 2011 TN 12 Year 3

Glutathione: a natural antioxidant for wines

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

05 December 2011 TN 12 Year 3

The herb macerates. So good!

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

07 November 2011 TN 11 Year 3

Reducing sulphites is a scientific matter. Eliminating them is impossible

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

07 November 2011 TN 11 Year 3

The ancient Saint Laurent vine has been recovered

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

03 October 2011 TN 10 Year 3

The use of dregs in winemaking and some possible alternatives

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

03 October 2011 TN 10 Year 3

The boomerang effects of wine-making standardization: the case of defoliation

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

03 October 2011 TN 10 Year 3

Improving the color and the antioxidant activity of wine with natural tannins

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

05 September 2011 TN 9 Year 3

Italy is testing extreme enology

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

05 September 2011 TN 9 Year 3

The way towards an sustainable viticulture

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

05 September 2011 TN 9 Year 3

Mechanized grape picking and post-harvesting treatments

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

01 August 2011 TN 8 Year 3

Irrigation, a way to affect the phenolic and anthocyanic composition of grapes

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

06 June 2011 TN 6 Year 3

Gum arabic to soften wines

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

06 June 2011 TN 6 Year 3

Grapefruit have an affect on dropping weight

05 May 2011 TN 5 Year 3