How ultrasounds and continuous tartaric stabilization can improve sustainability of quality wine production
Topics Covered:
- The principles of ultrasound technology
- Effect of ultrasounds in extraction of positive compounds from crushed grapes
- Advantages of sonication on the treatment of yeast lees and wine aging
- Practical application of ultrasounds in winemaking
- The advantages of continuous tartaric stabilization in modern winemaking
Speakers:
- Antonio MORATA, Professor of Food Science and Technology at the Universidad Politécnica de Madrid, specialized in wine technology. Professor of enology and wine technology in the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus+. Spanish delegate at the group of Experts in wine microbiology of the International Organizations of Vine and Wine (OIV). Author and editor of the recently released book White Wine Technology, winner of the OIV Award in 2019
- Andrea NATOLINO, post-doc Researcher at Udine University, Italy. His work on the application of ultrasound technology in red winemaking won the best technology SIMEI-UIV award at Enoforum Contest 2021.
- Massimo PIVETTA, Padovan division sales manager, part of TMCI since 1989, specialized in oenology, especially focused in continuous tartaric stabilization. He has a long experience in dimensioning and supplying of plants in the oenological sector, distillates, juices and starch & sweeteners.
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