La limpidezza come importante attributo qualitativo per i vini bianchi

Chiarifica di mosti bianchi con proteina da patata

Una nuova opportunità
Desser white wine on a wooden background
Desser white wine on a wooden background

L’aspetto limpido e l’assenza di torbidità sono tra gli attributi più importanti nella valutazione della qualità di un vino bianco. Un’adeguata manipolazione e decantazione dei mosti nelle fasi pre-fermentative della vinificazione in bianco possono limitare e/o evitare l’insorgenza dei fattori che contribuiscono all’imbrunimento e alla torbidità del futuro vino, limitando l’ossidazione ed allontanando materiale torbido come pectine, gomme e proteine dai mosti. Dopo la pigiatura delle uve…



PER APPROFONDIRE (Approfondimenti a cura degli Autori)



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