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Use of stoneware containers to maintain the varietal profile in the basic production of Franciacorta sparkling wines
Presented by
LR
Luca
Risso
Clayver
Fondateur
FD
Ferdinando
Dell'Aquila
Guido Berlucchi
Oenologist
Presented
by
FD
Ferdinando
Dell'Aquila
Guido Berlucchi
Oenologist
LR
Luca
Risso
Clayver
Fondateur
Sponsored
by
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...
BDS
Benoit
De Sutter
Fermentis
Regional sales Manager Southern Europe
A unique territory where the stories of people and land intertwine
CAP
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...
BK
Belinda
Kemp
National Institute of Agricultural Botany - NIAB East Malling
Head 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...
RB
Roberta
Bellini
Perdomini IOC
Laboratory and R&D manager
BR
Bertrand
Robillard
Institut Oenologique de Champagne
Consultant scientifique en oenologie