Francesca Borghini and Stefano Ferrari from the analytical service company ISVEA presented the results obtained in the evaluation of the oxidability of wines – red, sparkling white or rosé from Sangiovese grapes – in relation to different viticultural and oenological practices applied.
Piergiorgio Comuzzo, from the University of Udine, gave us insights on voltammetric analysis, its oenological potential and possible applications found within the Oxyless project. T
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If you are interested in the project, you can consult the website www.oxyless.eu or contact Fabio Signorini at Cantina Sociale Colli Fiorentini.
Project financed within the framework of the Integrated Production Chain Project of the Region of Tuscany “Sangiovese, the territory, sustainability an innovative vision of cultivation for a sparkling production” in the Sub-measure 16.2 – Support for pilot cooperation projects OXYLESS – Management of the risk of oxidation in wines from Sangiovese grapes