Laura Giannelli

Dr. agronomist Biondi Bartolini, in collaboration with CDR srl and Parsec srl, has carried out an experimental project to verify whether certain chemical parameters, which characterize the polyphenolic content of a red wine, can be used to better manage the micro-oxygenation process. The experimental test was carried out in collaboration with the Marchesi Mazzei winery of Castellina in Chianti. To learn more about the project, the tests carried out and the results obtained download the article “Micro-oxygenation, an experiment to test the multiparametric approach and a decision support system”.

Choice and Treatment of Water are of Primary Importance for the Organoleptic Characteristics of beer. How do you can perform an in-house control of chemical parameters of brewing water?