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Foaming with leaven preparation in a single step, reducing tank downtime and saving energy

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Biodiversity and ecosystem services in viticulture: the contribution of remote sensing and...

In recent years, biodiversity is acquiring ever greater importance in vineyard management as a functional element in the planning of agronomic and structural interventions. This thanks to the...

Isabella GHIGLIENO

Agrofood Research Hub - University of BresciaResearcher in Viticulture

Sparkling wines and effervescence: impact of different molecules on foam quality

Froth is a fundamental element in the qualitative evaluation of a sparkling wine as it influences the pleasantness, drinkability and aromatic perception of the wine itself. For this reason, it is...

Daniele Pizzinato

SofralabResponsable technique SOEC

Simone Vincenzi

University of PadovaProfessor

Use of stoneware containers to maintain the varietal profile in the basic production of...

Ferdinando Dell'Aquila

Guido BerlucchiOenologist

ClayverFondateur

No/low alcohol for sparkling wines: limits and strategies for sensory optimization

In terms of sales figures and turnover, dealcoholized wine and its sparkling counterpart, the so-called sparkling beverage made from dealcoholized wine, are a niche product (at least still). On the...

Matthias Schmitt

Hochschule Geisenheim University