New technical article about wine oxidation available

We are glad to share our latest technical article that provides an update on wine oxidation and how biological solutions reduce oxidative risk in the early stages of winemaking.

This paper also discusses the preservation of wine quality after fermentation, including ageing, storage, transfer, stabilisation and transport.

If you want to understand oxidation mechanisms of musts and wines and discover how to prevent oxidative damage with biological solutions, this article is meant for you.