Laffort

The case for bioprotection is based on its role as a natural alternative to reduce or eliminate chemical additives and was inspired by the agri-food industry.

Climate change is reshaping the wine industry. So how can we adapt and build a more resilient wine sector?

Acidity is a key quality parameter in wine. It defines not only its taste and style, but also its appearance, microbial stability and ageing potential.

Calcium instability in wine is a complex issue influenced by various factors. Dr Sami Yammine answers the most significant questions related to calcium crystals in wine and provides guidance on how to prevent them.

Over the past few decades, the wine industry has increasingly relied on selected microorganisms to enhance the reliability and predictability of fermentation.