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- Martina Brescia
- ENOLOGIA
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The wine production is characterized by the many steps that should be followed carefully to avoid unpleasant problems related mainly to poor storage and failure to transfer.
Fioretta is the formation of a white mass on the surface of the wine, caused by exposure to air, as the acetate that creates a slimy film on the surface; both can be avoided with the use of a filling cap or sprinkling the surface of the wine with vaseline oil. The borne, the thready, bittersweets and the bitter, rather anaerobic diseases caused by lactic bacteria that breed in the liquid mass due to transferring not timely or too high temperatures during fermentation.
To make the wine stable in time, and to give it a finish after a possible treatment with additives is necessary a filtration, which can be coarse, rinsing and sterilizing depending on the type of the filtering cartons used.
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