Effet terroir et arômes des muscats

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Hydrogen sulfide and methanethiol are recognised as two of the most significant contributors to reductive off-flavours in wine.

Elemental sulfur is commonly used in vineyards as a fungicide to prevent diseases and protect grapevines.1 The challenges of climate change are intensifying disease pressure, further increasing the reliance on sulfur use. Understanding the range of potential impacts of residual sulfur during the winemaking process is becoming increasingly important.

Defoliation is one of the green operations more used in viticulture, whose results can be very different depending on the variety and the moment of realization. Early leaf removal consists of the elimination

Wine lees are the sediment that settles at the bottom of wine barrels, tanks, or bottles during the winemaking process and represent the second most significant by-product of wineries.