Investigación y desarrollo

INVESTIGACIÓN Y DESARROLLO

Investigación y Desarrollo

Investigación y desarrollo están en el centro de la política de nuestra empresa.
Deseosos de siempre mejorar nuestro apoyo en sus proyectos, estos procesos nos permiten de entender con precisión las interacciones entre el vino y el bosque.
En este contexto, trabajamos en estrecha colaboración con el Instituto de Ciencias de la Viña y el Vino (ISVV Bordeaux).

La lista de publicaciones

● Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character – November 9, 2018
● Wine Ageing in Oak Barrel: Effect of Toasting Process – November 15, 2017
● Comparison between Malolactic Fermentation Container and Barrel – April 1, 2017
● Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods – April 30, 2016
● Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters – September 29, 2015
● Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process – October 16, 2014
● How extraction of oak volatiles and ellagitannin compounds affect sensory profile of wine aged with French winewoods – 2014
● Relation between volatile composition, ellagitannin content and sensory perception of oak wood chips representing different toasting processes – February 28, 2013
● Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behavior during storage – February 26, 2013
● Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

Para obtener una o más publicaciones, gracias por contactarnos:
e.simonet@nadalie.fr