Proceedings of Macrowine 2021

As environmental issues come more to the fore, vineyards residues are being looked at as solutions rather than problems. Aiming to develop a sustainable methodology for musts acidity correction in the process of winemaking, much needed in warm regions, the present study was performed according to Circular Economy values.

AIM: Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, wines with low levels of quality compounds.

Grape phenolic content is an important quality factor that influences the appearance and mouthfeel of premium red wines.

AIM: Recent studies on yeast ecology of non-oenological niches have highlighted the ability of some Saccharomyces cerevisiae yeasts to ferment grape must [1]