If in many respects 2020 was dramatic, at least from the point of view of “oil”, it reserved some satisfactions for farmers and for operators in the sector in general: the quality of the oil released from the mills was excellent in general throughout Italy, while productivity was more contracted in the south and more abundant in the centre north. What was the influence of the climate? In the last 10 years, how much have climatic conditions influenced the quality of production?

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.

Micro-oxygenation and maceration are two very important phases of winemaking that influence the stability and quality of the wine. Both processes are related to the content and characteristics of the polyphenols present in wine. Monitoring the evolution of these compounds over time is a fundamental tool in the hands of the winemaker to better manage winemaking processes and guarantee the quality of the finished product.

Download the article “Managing at best maceration and micro-oxygenation in the winemaking process” to find out which are the most effective methods to monitor the parameters that influence these processes and carry out the necessary operations to obtain both a stable and quality product.

When does the fermentation process end? How much sugar do you need to add in the priming phase? Researchers at the CDR chemical lab “Francesco Bonicolini” conducted a study on brewing with the aim of:
• understanding which is the best method to determine the end of the fermentation process;
• determining the residual sugar concentration in order to avoid problems in the priming phase.
For this purpose we studied the evolution of fermentable sugars as well as the variation of wort density during fermentation.

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