Diversificazione e valorizzazione di produzioni tipiche sul territorio: I cesanesi

Like France, Hungary has many oak forests used for making barrels since many years. But if the differences between the woods of the North, the East and the South-West forests of France are well known, this is probably not the case of Hungarian forests. However taking into account the essential differences of climates and soils, differences must be significant and the general name “Hungarian oak” must not have any real meaning. We have studied precisely (determination of concentrations of volatile and non-volatile wood compounds, anatomical criteria, measurement of antioxidant capacity) of oaks collected from northeastern Hungary and others collected from the Danube valley in the northwest of the country.

The article analyzes current developments in European pesticide regulation.

It is well known that high oxygen levels and high ageing temperatures are detrimental to white wine’s composition and ageing capacity. However, these results, though valuable

Wineries may randomly reject fruit from vineyards near wild fires exposed to smoke. It is difficult to determine if fruit has been compromised in quality when exposed to smoke

Under oenological conditions, when yeasts grow simultaneously during alcoholic fermentation, they often do not coexist passively, and in most cases, physiological and metabolic interactions are established between them. They interact by producing unpredictable compounds and fermentation products that can affect the chemical composition of the wine and therefore alter its aromatic and sensory