30 Jun The management and monitoring of micro-oxygenation: MOXEasy
Does an ideal parameter exist to determine the dose of oxygen to be administered to each wine with micro-oxygenation? The answer is no, it does not exist simply because the...
04 Apr Cantina Tuscania, laboratory of ideas.
Born in 2008 as an experimental winery, Cantina Tuscania srl has grown to become a place where research and production meet each other, a laboratory of ideas for oenologists, agronomists,...
29 Nov Barbera and Beyond: interview with Enzo Gerbi of the Cooperative Winery Barbera dei Sei Castelli
Ever attentive to the most modern vinification and refinement techniques, in 2013 the Barbera dei Sei Castelli cellar adopted a Parsec micro-oxygenation system. Enzo Gerbi, Oenologist and Technical Director of...
13 Sep Alcoholic fermentation: how is it ?
For the correct management of the fermentation and the health status of the yeasts, control is the basis of everything and needs to provide a respond to the questions: How...
12 Jun Le Palaie, beauty and functionality
The design of the new cellar of the "Le Palaie" farm is the realisation of an idea had by Angelo Nino Caponi, for his Montecchio estate in the municipality of...
12 Feb The thousand bubbles of the micro-oxygenation: diffusers and microbubbles in the distribution of oxygen
The diffusers utilised in micro-oxygenation are of a varying nature and quality, differing in form, dimensions and materials. Generally (but not always, as we shall see further on), one deals...
30 Dec Micro-oxygenation and the style of winemaking, a few thoughts
The aging of red wines is essentially an oxidative process. This has always been the case. The evolution (positive or negative) of the features of colour, flavour and astringency takes...
20 Nov Evo 1000 is one of the New Technology mentioned for the Lucio Mastroberardino Innovation Challenge Award at the 50° Simei event.
Evo 1000, the dispenser of technical gases, nitrogen and CO2, developed and manufactured by Parsec, was nominated for the Lucio Mastroberardino New Technology Award for Innovation. Among all those participating...
20 Nov Colour extraction : soft and smart (part 2)
In addition to the traditional techniques, which, as we have just seen can be revisited in extraction technology to enable control and for improving selectivity of the desired compounds which...
13 Nov Colour extraction in winemaking: soft and smart.
Polyphenols, tannins (or more accurately known as flavonoids or proanthocyanidins) and anthocyanins, which are responsible for most of the features regarding the quality of red wines, as well as aromatic...
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