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Oak Wise conducted a study on the effect of mitigation and amelioration techniques on smoke tainted wine grapes and finished wine. Our objective is to present methods to help mask or balance smoke characteristics in wine by introducing oak ellagitannins or cherry wood tannins at three stages of wine development: addition before primary fermentation addition before malolactic fermentation and addition in finished wine/pre-bottling Results of the study showed that treated wines contained a significantly lower level of perceived smoke attributes with an enhanced overall quality in finished wine. Click here for the complete technical paper: Oak Wise Technical Paper - Mitigating Smoke Taint.pdf
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November 15, 2021

Green Wine Future 2022 International Conference
Wine’s most influential names gather in May 23-26, 2022, for this extraordinary international sustainability conference Miami, Florida, USA (11 November 2022) – To address critical topics of sustainability, climate crisis, biodiversity, wine tourism, regenerative viticulture, carbon amelioration, hydric resources, energy efficiency, and truly green business opportunities Chrand Events has created Green Wine Future as the […]
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August 6, 2021

Oak Wise conducted a study on the effect of mitigation and amelioration techniques on smoke tainted wine grapes and finished wine. Our objective is to present methods to help mask or balance smoke characteristics in wine by introducing oak ellagitannins or cherry wood tannins at three stages of wine development: addition before primary fermentation addition before malolactic fermentation and addition in finished wine/pre-bottling Results of the study showed that treated wines contained a significantly lower level of perceived smoke attributes with an enhanced overall quality in finished wine. Click here for the complete technical paper: Oak Wise Technical Paper - Mitigating Smoke Taint.pdf
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