Originally published in AJEV. Joshua C. Reynolds, R. Cole Meusel, Anibal A. Catania, L. Federico Casassa Am J Enol Vitic. April 2022 73: 75-92; published ahead of print January 25, 2022 ; DOI: 10.5344/ajev.2021.21035 This article explores the impact of fermentation/maceration temperature on phenolic extraction and chromatic characteristics of three distinct Pinot Noir clones from California's Central Coast. The study revealed that fermentation temperature significantly influenced phenolic extraction, with higher temperatures resulting in increased extraction of phenolic compounds. EnartisFerm D20 successfully completed alcoholic fermentation across all temperature regimes. Additionally, variations in phenolic content and color characteristics were observed among the Pinot Noir clones, with Clone 777 displaying the highest phenolic content. The findings highlight the roles of fermentation temperature, vintage, and clone in phenolic extraction and color expression in Pinot

Bottling for Long Shelf-Life New findings on how to bring your wine in the best conditions to consumers WEBINAR - November 17th, 2021 - 9.30 am PST; 18h30 CEST Register NOW for FREE Topics covered: Variable presence of oxygen within the wine lots The precise management of preservatives The right closure choice Best bottling practices Estimating wine sensitivity to oxidation The effect of temperature during shipment Speakers:  Maurizio Ugliano presently holds a position of Associate Professor at the University of Verona – Department of Biotechnology. His intense research activity was carried out at the Universities of Foggia and of Naples in Italy, at the University of Vigo in Spain, and at AWRI in Australia. From 2010 to 2015 Maurizio worked in France as Oenological Research Manager at Nomacorc, studying wine bottle aging chemistry and the development of novel analytical tools for the wine industry. His current research is in the fields of factors determining the expres