[automatically translated] The wine industry in recent years has developed new techniques that enabled a significant improvement in the final quality of the product. The use of technology to achieve maximum quality of the wine may start already in the field, after the grape harvest, with an appropriate execution of the transport. The machines for the first lavorazone (crushing and de-stemming) show clear structural evolution; the renewal of the machines for pressing is the first indicator of consistent and substantial evolution. The replacement of horizontal presses with continuous pneumatic presses Discontinuous, represents the will to seek gentle extraction. New physical processes have been developed to increase the ' extraction of improving it must in texture and flavor profile. Finally, in filtering the innovation is directed to forms which provide for the use of membranes for restricting the use of adjuvants.
|Publication status||Published - 2007|