Perdomini-IOC News
NO-LOW WINE. HOW ABOUT BALANCE?
The market for (partially or completely) dealcoholized wines is growing rapidly in Italy but especially abroad, bringing new challenges to the wine industry, but also the possibility of diversifying the range of products, intercepting new consumers and expanding the market. […]
GOODBYE PORK GELATIN, VINOFINE ROUGEโข HAS HIT THE SHELVES
More and more winemakers are looking to move away from animal-based products in response to strong demand from the Vegan market. While there is no shortage of alternatives to casein (including vegetable proteins and chitosan with our QiTM range), options […]
Sparkling Wine Forum – 17 and 18 June, Brescia
We are thrilled to announce our participation in the Sparkling Wine Forum, which will be held in Brescia on 17 and 18 June 2024. WEDNESDAY 18 JUNE 10:00 am Join us for the technical conference: ยซ๐จ๐ ๐๐๐๐๐๐๐๐๐๐ ๐๐๐ ๐๐๐ ๐๐๐ […]
Red wines ready at the end of alcoholic fermentation? Now it is possible thanks to the new EDIFYSโข range
EDIFYSโข is the brainchild of the IOC R&D group and has led to the development of two products designed to achieve wines with specific sought-after styles as early as the alcoholic fermentation stage. 100% derived from selected deactivated yeasts, the […]
Merging defects on wines linked to climate change
Climate change and global warming are realities we have to face and which force us to find suitable solutions to deal with the consequences arising from them in various areas of life. In the world of winemaking, excessively hot summers […]
2023: MORE INFORMATIONS ON WINE LABEL TO KNOW WHAT YOU DRINK
Since some years, the label of wines has become more transparent with regard to the presence or absence of substances such as sulphites, caseinates and ovalbumin, capable of triggering allergic reactions harmful to health (EU Reg. 1169/2011). ย To provide […]
REDUCING PESTICIDES DURING VINIFICATION
The use of the pesticides commonly found in vineyards is governed by laws aimed at protecting all the players in the wine chain, including the end consumer. However, despite these regulations, a certain amount โ which varies in terms of […]
NATJJAโข, A NEW PATHWAY TO ORGANIC NUTRITION
Enhance yeast wellness and optimise its capacity for aroma release From an idea conceived by the IOC group R&D team and developed in cooperation with Fondazione Edmund Machย in the Trentino region of Italy, comes NATJJATM, an innovative, 100% organic nutrient […]
OUR SECRETS FOR COLD STABULATION
Regardless of the sensory style of the wine (thiols, tropical fruits, amylic, white-fleshed fruits, floral, citrussy, etc.), one of the main objectives when crafting white or rosรฉ wines is attaining a high level of aromatic intensity. The intensity of aromas […]
Mannoproteins: useful in winemaking for aging wines
Mannoproteins are a distinct yeast-derived type of polysaccharide, which are mainly used in winemaking for tartrate and protein stabilization, colour stabilization and astringency reduction. In the world of winemaking, รฉlevage sur lies is the term used for the process where, […]