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Managing maceration and micro-oxygenation in the winemaking process

Micro-oxygenation and maceration are two very important phases of winemaking that influence the stability and quality of the wine. Both processes are related to the content and characteristics of the polyphenols present in wine. Monitoring the evolution of these compounds over time is a fundamental tool in the hands ofContinue readingManaging maceration and micro-oxygenation in the winemaking process