Evolution of buying and drinking habits for sparkling wines in Italy?

Presented by

Hosam Eldin Abou Eleyoun

Associazione Italiana Sommelier (AIS...

Silvia Parcianello

Board of Directors of the FISAR...

Wine Taster Relatore e Degustatore...

Filippo Gastaldi

AEPI - Associazione Enotecari...

Presented by

Hosam Eldin Abou Eleyoun

Associazione Italiana...

Presidente

Filippo Gastaldi

AEPI - Associazione...

President

Vito Intini

ONAV

President

Silvia Parcianello

Board of Directors of the...

Wine Taster Relatore e...

Suggested sessions

“Prise de mousse” with a shortened 1-step yeast starter preparation

The “prise de mousse (PDM)” or secondary fermentation is the step that allows a base wine to become sparkling or effervescent. It requires the preparation of a yeast starter also know as “pied de...

Benoit De Sutter

FermentisRegional sales Manager Southern Europe

A unique territory where the stories of people and land intertwine

Carlo Alberto Panont

Consorzio Garda DOC

Accelerating the formation and concentration of age-associated flavours in sparkling wine: focus...

Base wines stored in the cellar prior to bottling for second fermentation undergo flavour and aroma changes. These changes are more prolific in reserve wines retained for years rather than 4 to 8...

National Institute of Agricultural Botany - NIAB East MallingHead of Viticulture & Oenology Research

An innovative way for the organic nutrition of yeast and its aromatic metabolism: application to...

The success of an alcoholic fermentation depends on the nutritional balance of the yeast. For a long time, only the nitrogen source was considered essential. However, the new knowledge on the impact...

Roberta Bellini

Perdomini IOCLaboratory and R&D manager

Bertrand Robillard

Institut Oenologique de ChampagneConsultant scientifique en oenologie