Come proteggere un territorio viticolo: il punto di vista del giurista

High-volume mass-market white wines production method by means of harvest-deferred fermentation from desulphited musts allows an efficient business management by avoiding the seasonality in wine sector.

Today, there is need to design, produce and label terroir wines, with unique organoleptic properties and more “attractive to consumers”. For this purpose, two Saccharomyces cerevisiae yeast strains (Sa and Sb) isolated during spontaneous fermentations were used for white wine production from the Assyrtiko grape of Santorini. A third commercial strain was used as control.

AIM: Vitamins are essential compounds to numerous organisms, including yeasts, and appear highly significant during winemaking processes.

This paper presents is the create, the study and amplographic description the newGreek aromatic variety of red wine grapes “Promitheus”, created in 2012

The chemistry of wine is particularly complex due to biochemical and chemical interactions that significantly modify its organoleptic characteristics and stability over time. Aging on lees is a well-known practice during which various compounds are released, ensuring wines oxidative stability and its overall sensory quality [1,2].