Does an ideal parameter exist to determine the dose of oxygen to be administered to each wine with micro-oxygenation? The answer is no, it does not exist simply because the ideal dose nor the ideal wine do not exist. Parsec has embarked on the path of developing a logical-mathematical model and has developed MOXEasy, available to users of Parsec micro-oxygenators, in which analytical data, the sensorial features, the characteristics of the raw material and the desired effect represent the inputs inserted into the program, which seeks out within its database the typical wine profile that presents the best affinity and provides the user with the ideal dose for the desired objective. Continua a leggere →
Born in 2008 as an experimental winery, Cantina Tuscania srl has grown to become a place where research and production meet each other, a laboratory of ideas for oenologists, agronomists, producers and scientists who want to test techniques and raw … Continua a leggere →
Ever attentive to the most modern vinification and refinement techniques, in 2013 the Barbera dei Sei Castelli cellar adopted a Parsec micro-oxygenation system. Enzo Gerbi, Oenologist and Technical Director of the Cantina, speaks about his experience. Continua a leggere →
For the correct management of the fermentation and the health status of the yeasts, control is the basis of everything and needs to provide a respond to the questions: How is my fermentation proceeding? How are my yeasts? To answer these questions Parsec developed ADCF (Dynamic Analysis of Fermentation Kinetics) that provides a continuous and very precise measurement of the fermentation process, measuring the quantity of CO2 produced by the yeasts, without being influenced by the effect of the sampling. Continua a leggere →
The design of the new cellar of the “Le Palaie” farm is the realisation of an idea had by Angelo Nino Caponi, for his Montecchio estate in the municipality of Peccioli, Val d’Era, an emerging wine region in the tuscan province of Pisa. Continua a leggere →
The diffusers utilised in micro-oxygenation are of a varying nature and quality, differing in form, dimensions and materials. Generally (but not always, as we shall see further on), one deals with spargers being of a more or less porous ceramic material or of sintered steel.
The fundamental thing to bear in mind is that not all diffusers are the same. The dimensions of the microbubbles impact upon the velocity of ascent and the passage of the oxygen from within the wine in dissolved form. Continua a leggere →
The aging of red wines is essentially an oxidative process. This has always been the case. The evolution (positive or negative) of the features of colour, flavour and astringency takes place within the cogs of one single engine: oxygen. This … Continua a leggere →
Evo 1000, the dispenser of technical gases, nitrogen and CO2, developed and manufactured by Parsec, was nominated for the Lucio Mastroberardino New Technology Award for Innovation. Among all those participating in the award, the panel consists of representatives from the … Continua a leggere →
In addition to the traditional techniques, which, as we have just seen can be revisited in extraction technology to enable control and for improving selectivity of the desired compounds which add quality to the wine, some other techniques are quite … Continua a leggere →
Polyphenols, tannins (or more accurately known as flavonoids or proanthocyanidins) and anthocyanins, which are responsible for most of the features regarding the quality of red wines, as well as aromatic compounds, can be found in grape skins.
Extraction techniques are in some cases very old, and have been technologically reviewed recently, others are recent or highly advanced. Continua a leggere →
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