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Acidification Biotechnologies: How to Improve pH and Freshness While Reducing SO2

Webinar

In the current global warming scenario, wines show flat sensory profiles with high alcohol content, high pH and lack of varietal aroma and freshness. Acidification biotechnologies such as the use of L. thermotolerans help transform sugars into lactic acid by strongly reducing pH and slightly reducing alcohol content. These biotechnological strategies help to improve freshness

Recent Advances in Sparkling Wine Production

Webinar
Virtual Event Virtual Event

Join us for an exclusive webinar on demand with Daniela Fracassetti, researcher from the University of Milan, as she explores the latest scientific and technical breakthroughs in sparkling wine production. This session will spotlight the critical stages of the winemaking process that demand meticulous attention. Daniela Fracassetti will dive into advanced pressing techniques and acidity