Amphorae for oenological use: a new scientific approach for the characterization of oxygen permeability
Controlled management of the micro-oxygenation of wines and their evolution over time
“Modern” vertical hydraulic presses and quality sparkling wines
The importance of the pressing method on the chemical, organoleptic and oxidative characteristics of sparkling wines.
Understanding and containing Brettanomyces bruxellensis in wines.
Technical developments and approaches in progress.
New insights on Pinking: origin of the phenomenon and analytical methods.
Our study published on the international scientific journal 'Food Chemistry'.
Precision protein stability
Guidelines for correct assessment of protein stability in wines
Oxygen and bottling
Technical approach to the management of the oxygen, crucial element for the longevity of bottled wines