Technical focus

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'.
Wine materials: ceramic
Wine, ceramic materials and sanitization. Let's make the point.
New methods to study and prevent the phenomenon of pinking in white wines.
Our study published on the international scientific journal "Foods"
Wine materials: concrete
The use of uncoated concrete tanks, and its effects in winemaking and wine refining
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