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技术文章欧盟酒标新规自2023年12月8日起实施——拉曼葡萄酒学的产品是否受其影响？1. 酒标新规的背景 欧盟委员会新发布了《2021/2117号规定》，修订了葡萄酒和加香葡萄酒产品的标签规则， […]
Feb 4, 2024
技术文章供给酵母营养的多样氮源：有机营养的重要性除其他常规生存因子外，酵母需要足够的氮来生长并确保平稳和完全的酒精发酵。如果可同化氮低于140毫克/升，则认为 […]
Jan 25, 2024
技术文章SPECIFIC INACTIVATED YEASTS FOR RED WINEMAKINGSPECIFIC INACTIVATED YEASTS FOR RED WINEMAKING
Oct 26, 2014
技术文件ESL 2008 – Horsens – Sulphur compounds production and sensory impact on wineESL 2008 – Horsens – Sulphur compounds prod […]
Oct 19, 2014
技术文件ESL 2007 – Margaux – Global warming and new oenological challengesESL 2007 – Margaux – Global warming and new […]
Oct 19, 2014
技术文件ESL 2005 – La Rioja – Yeast’s contribution to the sensory profile of wineESL 2005 – La Rioja – Yeast’s contrib […]
Oct 19, 2014
技术文件2014 – Winemaking Update n°1 – Varietal Aromas Resulting from Alcoholic and Malolactic Fermentations2014 – Winemaking Update n°1 – Varietal Aro […]
Oct 19, 2014
技术文件2012 – Winemaking Update n°2 – Rosé Fermentation2012 – Winemaking Update n°2 – Rosé Ferment […]
Oct 19, 2014
技术文件2011 – Winemaking Update n°1 – How to prevent Brettanomyces2011 – Winemaking Update n°1 – How to preve […]
Oct 19, 2014
技术文件A unique yeast production processA unique yeast production process
Oct 2, 2014