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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”.

Obtaining the highest concentration of polyphenols in grapes is one of the main agronomic objectives that has a positive influence on the entire course of red wine making, giving the winemaker the possibility to obtain a wine of certainly higher quality. For this reason, it is important to identify the moment when the concentration of phenolic compounds in grapes is at its highest to start the harvest.

Are there methods to quickly and easily determine when grapes should be harvested in order to maximise the extraction of phenolic compounds?

Taking a cue from the various sets of research carried out on the possibility of determining the state of ripeness of the olives, the researchers of the CDR chemical laboratories conducted a study with the aim of developing a rapid and simple system for obtaining indications on the degree of ripeness of olives, useful for identifying the best time for harvesting.

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