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TECHNICAL AREA > GRAPEVINE & WINE

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

S. C.

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

Ernesto Vania

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

Graziano Alderighi

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

Aurelio Visconti

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

Graziano Alderighi

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

Graziano Alderighi

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

R. T.

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

Giancarlo Scalabrelli

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

Ernesto Vania

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

Graziano Alderighi

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

Ernesto Vania

Gum arabic to soften wines

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

Graziano Alderighi

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

Graziano Alderighi

Shipping wine over long distances. What changes in the sensory profile?

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

Graziano Alderighi

Barrique scents have a name

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

Graziano Alderighi

A reduction of herbal excesses in wine is possible

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

Graziano Alderighi

How to use web semantic language to choose wine

These languages are used to encode meanings in a language that computers can understand. The most recent version of this wine application serves as an exceptional example of what the future of the web 3.0

Gabrielle DeMarco

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