WINEMAKING TECHNIQUES
Technical notes on winemaking
Micro-oxygenation with the addition of exogenous tannins
The wine used for the micro-oxygenation test is a Barbera from the 2008 vintage, produced in the lower Monferrato area…
Dott. Andrea Buzio – 2009
Micro-Oxigenation of the Barbera del Monferrato 2008
The wine used for the experiment is a Barbera vintage 2008 with the following characteristics …
Dott. Andrea Buzio – 2009
Experimentation with Arkimede and Enobros
Technology for red wine production
The extraction of color, in the production technology of red wines, requires a more or less prolonged contact of the must with the solid components.
Matteo Dal Bo – Research & Development Manager
The winemaking technology for over pumping
The quality of red wines directly depends on the maceration process and, consequently, on the characteristics of the winemaker.
Matteo Dal Bo – Research & Development Manager
Red vinification and oxygenation
The role of oxygen during the various stages of winemaking has been studied for several years.
Matteo Dal Bo – Research & Development Manager
Tradition and innovation in the production of quality wines
Masters in management of wine systems.
Dott.ssa Letizia Rocco – 2003
Oxygenation
Oxygen is the worst enemy of wine, but it is also the oxygen that makes a wine great.
Article from LA VIGNE magazine, n° 132 – May 2002 (extract)
