Premature decay of wine

This is linked to the wine’s structure, its composition and to the quantity of oxygen that is dissolved during its evolution until bottling

Prevention:
It can be dealt with by introducing preventative factors:

  • Reductive vinification (there is a specific procedure)
  • Must oxidation
  • Light sulphiting agents during refinement and at bottling (V Antiox)
  • The use of tannins that are able to regulate oxidation reactions
  • Addition of LPA® to contribute to correct redox management
  • Oxygen monitoring during wine production stages
  • Removal of oxidisable polyphenols through targeted clarifications (Clarito® SP, PVPP)
  • Removal of oxidisable polyphenols through active filtration during precoating (Clarito® Filter R, Clarito® Filter W, Clarito® Filter Super)
  • Micro-oxygenation (Microdue® Plus)

Correction:
It can be dealt with by introducing corrective factors;

  • Cleaning with inert gases through Ju.Cla.S Gas Mixers
  • Selective removal of oxygen through the Active-Perstraction technique (REG EU no.1251/2013)
  • Removal of oxidisable and oxidised polyphenols through clarification (Clarito® SP, PVPP)
  • Removal of oxidisable and oxidised polyphenols through active filtration during precoating (Clarito® Filter R, Clarito® Filter W, Clarito® Filter Super).

Highlights

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