The production of bottle-fermented sparkling wine using yeasts immobilized into calcium
alginate beads is reported. In particular, the concentration of cells in the gel, the kinetics of …

Use of alginate-immobilized yeasts in the production of sparkling wine using the “champenois”
method was investigated. The results indicate that there are no variations in the principal …

Fermentation kinetics of nine commercial yeast strains, inoculated at different doses, were
studied in a dry wine with fructose added up to 18 or 20 g/L. The ability to complete …

In the last years the market for organically produced wine has developed significantly. But
until now only few data are available about the actual organic wine market and market needs …

The European project ECO-PROWINE has the aim of quantify the input really used in
European wineries, and to assess the overall environmental impact of each input by using …

A new method for bulk sparkling wine production is proposed. The use of an external
bioreactor with high immobilized yeast loading for second fermentation was studied. The new …

In the defense against downy mildew, copper is still widely used, particularly in organic
management. At any rate, specific investigations are needed to significantly reduce the use of …

In the last years the market for organically produced wine has developed significantly. But
until now only few data are available about the actual organic wine market and market needs …

1 Executive summary This report defines a significant and clear picture of who is the EU
organic wine producers, how he/she works in the vine-yard and in the cellar, what the main …

Grapevine trunk diseases (GTD) encompasses several fungal diseases and numerous
fungal species, that induce wood deterioration and lead to reduced yield and grape quality, …