Oenological Default
Oenobrands offers solutions to address the potential oenological defaults that may occur during winemaking.
Cork taint
Where TCA, TeCA and TBA come from, why the cellar matters as much as the cork, and how selected yeast cell walls cut haloanisole levels in affected wines.
Reduction
Rotten egg and cooked cabbage notes come from volatile sulphur compounds. Nutrition, oxygenation, yeast choice and fresh lees to prevent and treat them.
Smoke taint
Fires leave volatile phenols in grapes. How to limit extraction of off-flavour compounds at pressing, and prevent smoke taint from reappearing later.
Wine oxidation
How oxidation browns wine and erases varietal thiols. Measuring oxidation resistance and aldehyde markers, and the yeast derivative that slows it down.
What about you?
With a highly qualified team of experts in many fields, Oenobrands strives to offer winemakers’ novel and scientifically sound solutions, as well as to highlight the positive synergies between its products.
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