Oxidation of wine remains one of the major problems in oenology this century. Oxidation of wine always results in a loss of cleanness and fruitiness (‘faded’ wines, ‘lacking freshness’, etc.) with the appearance of bitter notes and browning of wines. […]

If nitrogen deficiencies can prove to be the cause of dangerous fermentations, these low levels also have advantages in terms of controlling fermentation and aromas. THE DANGER OF UNCOMPENSATED DEFICIENCIES The part of nitrogen, which can be assimilated by yeast, […]

Making sulphite-free wines – in the strictest sense of the term – is a goal winemakers increasingly strive towards, but it requires a lot of mastery, as well as common sense and good winemaking practices. However, at times, no matter […]