RESEARCH
- Organoleptic assessment of wines filtered with various filtration products and techniques.
- Kinetic, analytical, and tasting tests conducted on different yeasts used for fermentation.
- Comparison of the effectiveness and the level of organoleptic impact of different bentonites.
- Comparison of different tests for verifying the stability of proteins: reliability and repeatability.
- Management of macro and micro-oxygenation.
- Managing stabilization in connection with the formation of salt crystals and refrigeration.
- Chemical and sensory evaluation of the addition of enological adjuvants.
