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IMPROVE THE QUALITY OF YOUR WINES
At the end of a new season of Harvest is important to consider that we are in the best time to improve and enhance the quality of our wines by providing structure, complexity and helping setting the color.
In oenology, among the phenolic compounds of greater importance we find TANNINS, with the capacity of forming stable combinations with proteins, producing the astringent effect perceived during the tasting. |
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THE IMPORTANCE OF MALOLACTIC FERMENTATION CONTROL BY ENZIMATIC KITS
After alcoholic fermentation, other biological transformation occur in wines, determining that the wine is finish. The most important of these transformations is called malolactic fermentation (MLF). This fermentation takes place naturally or artificially and triggers the transformation of malic acid into lactic acid by the action of lactic acid bacteria |
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