Tuesday 12th November

14:30 – 15:20
Hall 1 - Conference Room

Tartaric stabilisation techniques put to the test with new wine labelling

The tartaric stability of wines is one of the most important and delicate steps in preparing wines in order to place them on the market. The new labelling legislation will inevitably affect producers' technical choices, including when they have to decide how to stabilise their wines in order to avoid the formation of deposits in the bottles.

Today, oenologists are called upon to evaluate not only the efficacy, qualitative impact and cost of each oenological treatment, but also the potential impact of the ingredients on the label on consumers, in this case tartaric stabilisers.

In this complex scenario, this conference explored some of the most common technical routes to achieve tartaric stability. Refrigeration, electrodialysis and potassium polyaspartate have been featured in this session, which has directly involved the suppliers of these technologies. An opportunity to explore some of the most sensitive and current issues for oenologists such as the efficacy and impact on the quality of wines, the economic and legislatory aspects and, not least, the environmental sustainability aspects.

Speakers:
Francesco Giacomazzi, sales engineer Omnia Della Toffola
Francesco Lonardi, Juclas technical-commercial coordinator
Gianni Triulzi, Enartis Research & Development Manager 

Organised by Pietro Russo Master of Wine