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Stabilisation protéique et tartrique des vins - Stabiwine
An article resuming the main results of Stabiwine project was edited by Philippe Cottereau and published on Rhoone en VO, a bulletin widely distributed to all Rhone Valley producers.
Published on:28/11/2015
Dissemination on web
"La tecnica additiva alla stabilizzazione tartarica si evolve e nasce l’applicazione enologica del poliaspartato di potassio" is the title of the article resuming the technological and environmental a
Published on:20/11/2015
Stabilizzazione tartarica senza l’utilizzo del freddo: la tecnica additiva si evolve e nasce l’applicazione enologica del poliaspartato di potassio
G. Triulzi, C. Montagner, B. Scotti, L’Enologo, n. 11 Novembre 2015, 79-84
The advantages of additive strategy for tartaric stabilization of wines and the new fronteer represented by potassium poliaspartate were object of an article published on the journal of the Italian As
Published on:27/11/2015
Article on potassium polyaspartate on Corriere Vinicolo
Il Corriere Vinicolo, n.21, giugno 2015, 28-29, hosted an article from Antonella Bosso titled: Nuovi additivi per la stabilizzazione tartarica: il progetto Stabiwine.
Published on:28/07/2015
Video: Nuove opportunità per la stabilizzazione tartarica del vino: il progetto Stabiwine
The recording of the webinar offered to Italian stekaholders on the use of potassium polyaspartate for tartaric stabilization of wine. Speaker; Antonella Bosso, CREA Asti, Italy
Published on:28/11/2015
Assessing the sensory impact of Potassium polyaspartate
Ricardo Lopez (LAAE University of Zaragoza, Spain), shows the results of their experiments documenting the absence of sensory effect due potassium polyaspartate addition.
Published on:28/10/2015
Potassium polyaspartate, a new ally against tartaric instability enological performance
Potassium polyaspartate, a new ally against tartaric instability enological performance
The audio visual - commented slide show - describes the main technological characteristics of potassium polyaspartate used in wine as additive. It has been presented by Antonella Bosso (CREA Asti, Ita
Published on:27/10/2015
POLYASPARTATE TO AVOID TARTRATE PRECIPITATION
Summary of result obtained in the first project period
Tartrate, an organic acid typical of grapes, combines with potassium and calcium, two cations highly present in grape and then in wine, thus originating crystals that precipitate in the bottle and for
Published on:28/01/2014
RETICULATED POLYMERS FOR ELIMINATION OF UNSTABLE PROTEINS
Summary of result obtained in the first project period
In order to eliminate the unstable proteins from wine, every year in Europe about 10.000 tons of bentonite are used. Bentonite is a type of clay, mainly originated from other continents, that is suspe
Published on:28/01/2014

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