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Patent N° FI2014A000153

extraVelvet1.0 it’s just a simple solution to optimize the depletion of fermented and non-fermented skins, an idea born from the considerations of a winemaker asking himself for years why a huge amount of color and tannins has to be sent to the distillery, when then wineries have to use exogenous tannins and compounds extracted from the skins of some unknown grapes.
Years ago, using dry ice with pomace, the first interesting results were obtained. These results have then been validated in 2007 by a graduation thesis at the University of Florence.
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La valorizzazione della feccia di vinificazione e la macerazione post-fermentativa a freddo in extravelvet