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Reducing the use of SO2 preservatives in wine
€45.00 (VAT incl.)
Specifiche
| LESSONS | 1 |
|---|---|
| Duration | |
| Typology |
In stock
DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
In this video Maurizio Ugliano discusses the different strategies for reducing the use of sulphur dioxide throughout the winemaking process without compromising the microbiological and oxidative stability of the wine.
He discusses the chemistry of SO2 in wine and methodologies to maximise free and active SO2. He proposes strategies for oxygen and SO2 management and discusses key factors such as acetaldehyde, pH and phenolic compounds.
It analyses alternative antioxidants, such as glutathione and tannins, and focuses on oxygen management during critical phases such as fining and bottling.
Recording of the lecture given by Maurizio Ugliano during the 1st edition of Enoforum on the Road (Chile, 8-9 November 2023)
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