Category: new in winemaking

Global warming and correct management of alcoholic fermentation

Analyses of yeast assimilable nitrogen (YAN) and gluconic acid for optimum management of alcoholic fermentation As is known, due to global warming, we are witnessing increasingly adverse and extreme weather conditions. The rise in average temperatures is in fact causing

Posted in lab analysis, new in winemaking, practical aspects, theoretical aspects Tagged with: , , , , ,

The greenhouse effect in grapes growing: Nellaserra method

“At Villa Mari Vineyards the best wines come from the ripest grapes. Just like planting grapes on south-facing slopes to increase their exposure to the sun, they employ a few little tricks to make sure they end up with the ripest possible grapes

Posted in new in winemaking, practical aspects Tagged with: , , ,

USA : Use of AVA names as AO on wine labels

OIV (12/02/2015) The Alcohol and Tobacco Tax and Trade Bureau (TTB) is proposing to amend its regulations to permit the use of American viticultural area (AVA) names as appellations of origin (AO) on labels for wines that would otherwise qualify

Posted in new in winemaking Tagged with: , , ,

New in Winemaking: WineLab Touch

“Thanks to WineLab Touch, now it is possible to perform tests autonomously, in your own wine cellar, easily and rapidly, without relying on dedicated external laboratories”. – cdrwinelab.com Up to 12 samples can be tested at the same time, getting an accurate

Posted in lab analysis, new in winemaking, practical aspects Tagged with: , , ,

New from Laffort: Pectin Test

  Source: http://www.laffort.com/

Posted in lab analysis, new in winemaking, practical aspects Tagged with: , ,

New in Winemaking: OENOBRETT

  OENOBRETT from Laffort is a specific combination of a natural polysaccharide: chitosan and a pectinase / glucanase enzymatic preparation that facilitates the lysis and the elimination of Brettanomyces yeasts. The chitosan breaks the parietal structure, accented by the synergic

Posted in additions, new in winemaking, practical aspects Tagged with: , , ,

New in winemaking: VEGECOLL

  VEGECOLL from Laffort is a vegetal protein isolate extracted from potato, which has been selected for its clarification properties. Its high native protein concentration and its Zeta Potential make it a high reactive protein in wine. Can be use

Posted in additions, new in winemaking, practical aspects Tagged with: , , , , , , ,