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...
L'ARTICOLO COMPLETO A FIRMA DI ALESSANDRA RINALDI ET AL. E' PUBBLICATO A PAGINA 50 DEL FASCICOLO 6/2016 DI VQ. PER ACCEDERE ALLA RIVISTA ONLINE E' NECESSARIO ESSERE ABBONATI.
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Bibliografia
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