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24 Mar hello

Posted at 09:32h in cantine, Uncategorized by ParsecBlog 0 Comments
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jklsldlkadfjadknagvuhsdvpoijpjiosdvpoij...

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30 Jun The management and monitoring of micro-oxygenation: MOXEasy

Posted at 11:49h in Uncategorized by ParsecBlog 0 Comments
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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...

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04 Apr Cantina Tuscania, laboratory of ideas.

Posted at 13:21h in Uncategorized by ParsecBlog 0 Comments
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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,...

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29 Nov Barbera and Beyond: interview with Enzo Gerbi of the Cooperative Winery Barbera dei Sei Castelli

Posted at 08:36h in Uncategorized by ParsecBlog 0 Comments
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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...

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13 Sep Alcoholic fermentation: how is it ?

Posted at 11:44h in Uncategorized by ParsecBlog 0 Comments
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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...

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12 Jun Le Palaie, beauty and functionality

Posted at 09:44h in Uncategorized by ParsecBlog 0 Comments
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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...

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12 Feb The thousand bubbles of the micro-oxygenation: diffusers and microbubbles in the distribution of oxygen

Posted at 12:50h in Uncategorized by ParsecBlog 0 Comments
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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...

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30 Dec Micro-oxygenation and the style of winemaking, a few thoughts

Posted at 18:44h in Uncategorized by ParsecBlog 0 Comments
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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...

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20 Nov Evo 1000 is one of the New Technology mentioned for the Lucio Mastroberardino Innovation Challenge Award at the 50° Simei event.

Posted at 16:06h in Uncategorized by ParsecBlog 0 Comments
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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...

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20 Nov Colour extraction : soft and smart (part 2)

Posted at 09:09h in Uncategorized by ParsecBlog 0 Comments
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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...

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  • 1
  • 2
  • Alcoholic fermentation: how is it ?
    13 September, 2014
  • Australian Roadshow: travel notes
    15 July, 2013
  • Barbera and Beyond: interview with Enzo Gerbi of the Cooperative Winery Barbera dei Sei Castelli
    29 November, 2014
  • Cantina Tuscania, laboratory of ideas.
    04 April, 2015
  • Colour extraction : soft and smart (part 2)
    20 November, 2013
  • Colour extraction in winemaking: soft and smart.
    13 November, 2013
  • Donna Olimpia 1898: energy savings and design
    26 May, 2013
  • Evo 1000 is one of the New Technology mentioned for the Lucio Mastroberardino Innovation Challenge Award at the 50° Simei event.
    20 November, 2013
  • hello
    24 March, 2020
  • Le Palaie, beauty and functionality
    12 June, 2014
Related Posts
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2.0 ACDF ADCF Air Mixing alcoholic fermentation Angelo Nino Caponi Audrey Devatine australia Award Barbera Barbera d’Asti Barbera dei Sei Castelli Cantina Tuscania Certified Vinification CO2 colour extraction control parameters Custom crush service Decision Suport system diffusers Dissolved Oxygen Dubourdieu energy saving enology Enzo Gerbi Evo1000 fermentation control fermentation speed gas management inerting Kauri Macro-oxygenation micro-oxygenation MoxEasy Oxygen Oxygene et Vin Oxygenius Parsec Piedmont red wine risk manegement sluggish fermentation software stuck fermentation winemaking
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Central headquarters

Parsec s.r.l.

Via Tevere, 54

50019 loc. Osmannoro

Sesto F.no, Firenze (Italy)

Contacts

Telephone: +39 055 310 533

Fax: +39 055 302 2597

E-mail: sales@parsecsrl.net

France (Sales Department)

Technopôle Montesquieu, 1 Allée J Rostand

F 33650 Martillac – France

Phone / Fax: +(0)5 56 93 26 41

E-mail: parsecfrance@parsecsrl.net

Contact: Œnologue Mathieu De Basquiat

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Parsec Enología SL

C/Sevilla N.6

28014MADRID

NIF: B 88097506

E-mail: sales@parsecsrl.net

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