date:May 14, 2014
on why there is a tendency to reduce its usage in winemaking.
The usage of oenological additives is based on inactive yeast, which means non-viable yeasts and without fermentative capacity. This represents an interesting natural alternative that is currently having a great reception from all winemakers. However, the technological aptitude to preserve the aroma of young wines with this technique has not been proved so far.
Researchers from CIAL and UPM have conducted a research in collaboration