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<h2>Pratiche enologiche ammesse </h2>
<div class="row lang">
<div class="col-md-4 col-md-offset-8 col-sm-5 col-sm-offset-7">
<a href="/tags/pratiche-enologiche-ammesse/en" class="en back">Read it in English<span></span></a>
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<li><a class="asyncSection" href="/tags/pratiche-enologiche-ammesse/it/1904" class="sezione_sottomenu">Pratiche enologiche ammesse</a></li>
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<p>
<p>Tutte le pratiche enologiche sono regolamentata dall’Unione Europea attraverso un elenco di operazioni che sono ammesse durante il processo produttivo.<br /> Aggiunte, trattamenti e le altre pratiche consentite sono riportate nel regolamento 606 del 2009 e successiva modifica del 2013, entrambi in allegato. </p> </p>
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<div class="allegati row" >
<p class="titolo col-sm-3">Allegati:</p>
<ul class="col-sm-9">
<li><a href="/files/6c6/6c618baf07870dcfdd6aa715d048a5e0.pdf">Reg. 606/2009 - pratiche enologiche ammesse</a>
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<li><a href="/files/e07/e0704a015b7fc82717bc208fa6817291.pdf">Modifiche 2013</a>
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</div>
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</div>
<div class="ricerca box8">
<h2>Ricerca per Tag: Pratiche enologiche ammesse</h2>
<div class="item_ricerca enologia">
<h4>
<a href="/enologia/barrique-e-trucioli-una-coesistenza-possibile" title="Barrique e trucioli, una coesistenza possibile.">
Barrique e trucioli, una coesistenza possibile. </a>
</h4>
<div class="abstract">
Di Riccardo Castaldi
Da Vitenda 2008
Si riassumovo i pro e contro di una procedura discussa e controversa: l'uso dei chips, o trucioli di quercia, nell'elaborazione dei vini, in alternativa alle tradizionali barriques, autorizzato dalla <a href="/enologia/barrique-e-trucioli-una-coesistenza-possibile/">[...]</a> </div>
</div>
<div class="item_ricerca enologia">
<h4>
<a href="/enologia/un-sistema-naturale-per-l-acidificazione-di-mosti-e-vini" title="Un sistema naturale per l'acidificazione di mosti e vini">
Un sistema naturale per l'acidificazione di mosti e vini </a>
</h4>
<div class="abstract">
Di Celotti E., Fiorini P., Cantoni S., Marino S.
Da Vitenda 2009 </div>
</div>
<div class="item_ricerca enologia">
<h4>
<a href="/enologia/ricevimento-uva-pigiatura-torchiatura" title="Ricevimento uva, pigiatura, torchiatura">
Ricevimento uva, pigiatura, torchiatura </a>
</h4>
<div class="abstract">
Da Vitenda 2020
Albino Morando e Guido Dirani
Un articolo che analizza le prime e fondamentili fasi operative dal vigneto alla cantina, mettendo in evidenza: le problematiche, i costi e le diverse alternative. </div>
</div>
<div class="item_ricerca enologia">
<h4>
<a href="/enologia/la-tecnologia-ad-ultrasuoni-per-il-trattamento-del-pigiato-di-uve-bianche" title="La tecnologia ad ultrasuoni per il trattamento del pigiato di uve bianche">
La tecnologia ad ultrasuoni per il trattamento del pigiato di uve bianche </a>
</h4>
<div class="abstract">
Da Vitenda 2020
Di Emilio Celotti, Paola Ferraretto, Elisabetta Bellantuono, Giorgio Nicolini e Tomas Roman
Un articolo che spiega la tecnica dell'utilizzo degli ultrasuoni nella delicata fase di lavorazione delle uve bianche. </div>
</div>
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<h2>Pratiche enologiche ammesse </h2>
<div class="row lang">
<div class="col-md-4 col-md-offset-8 col-sm-5 col-sm-offset-7">
<a href="/tags/pratiche-enologiche-ammesse/en" class="en back">Read it in English<span></span></a>
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</ul>
</div>
<div class="col-md-9" id="loader_section"></div>
<div class="col-md-9" id="paragrafi_tag">
<div class="paragrafo">
<h3 id="sezione_1904">Pratiche enologiche ammesse</h3>
<div class="testo">
<p>
<p>Tutte le pratiche enologiche sono regolamentata dall’Unione Europea attraverso un elenco di operazioni che sono ammesse durante il processo produttivo.<br /> Aggiunte, trattamenti e le altre pratiche consentite sono riportate nel regolamento 606 del 2009 e successiva modifica del 2013, entrambi in allegato. </p> </p>
</div>
<div class="allegati row" >
<p class="titolo col-sm-3">Allegati:</p>
<ul class="col-sm-9">
<li><a href="/files/6c6/6c618baf07870dcfdd6aa715d048a5e0.pdf">Reg. 606/2009 - pratiche enologiche ammesse</a>
</li>
<li><a href="/files/e07/e0704a015b7fc82717bc208fa6817291.pdf">Modifiche 2013</a>
</li>
</ul>
</div>
</div>
</div>
</div>
</div>
<div class="ricerca box8">
<h2>Ricerca per Tag: Pratiche enologiche ammesse</h2>
<div class="item_ricerca enologia">
<h4>
<a href="/enologia/barrique-e-trucioli-una-coesistenza-possibile" title="Barrique e trucioli, una coesistenza possibile.">
Barrique e trucioli, una coesistenza possibile. </a>
</h4>
<div class="abstract">
Di Riccardo Castaldi
Da Vitenda 2008
Si riassumovo i pro e contro di una procedura discussa e controversa: l'uso dei chips, o trucioli di quercia, nell'elaborazione dei vini, in alternativa alle tradizionali barriques, autorizzato dalla <a href="/enologia/barrique-e-trucioli-una-coesistenza-possibile/">[...]</a> </div>
</div>
<div class="item_ricerca enologia">
<h4>
<a href="/enologia/un-sistema-naturale-per-l-acidificazione-di-mosti-e-vini" title="Un sistema naturale per l'acidificazione di mosti e vini">
Un sistema naturale per l'acidificazione di mosti e vini </a>
</h4>
<div class="abstract">
Di Celotti E., Fiorini P., Cantoni S., Marino S.
Da Vitenda 2009 </div>
</div>
<div class="item_ricerca enologia">
<h4>
<a href="/enologia/ricevimento-uva-pigiatura-torchiatura" title="Ricevimento uva, pigiatura, torchiatura">
Ricevimento uva, pigiatura, torchiatura </a>
</h4>
<div class="abstract">
Da Vitenda 2020
Albino Morando e Guido Dirani
Un articolo che analizza le prime e fondamentili fasi operative dal vigneto alla cantina, mettendo in evidenza: le problematiche, i costi e le diverse alternative. </div>
</div>
<div class="item_ricerca enologia">
<h4>
<a href="/enologia/la-tecnologia-ad-ultrasuoni-per-il-trattamento-del-pigiato-di-uve-bianche" title="La tecnologia ad ultrasuoni per il trattamento del pigiato di uve bianche">
La tecnologia ad ultrasuoni per il trattamento del pigiato di uve bianche </a>
</h4>
<div class="abstract">
Da Vitenda 2020
Di Emilio Celotti, Paola Ferraretto, Elisabetta Bellantuono, Giorgio Nicolini e Tomas Roman
Un articolo che spiega la tecnica dell'utilizzo degli ultrasuoni nella delicata fase di lavorazione delle uve bianche. </div>
</div>
</div>"
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<h2>Pratiche enologiche ammesse </h2>
<div class="row lang">
<div class="col-md-4 col-md-offset-8 col-sm-5 col-sm-offset-7">
<a href="/tags/pratiche-enologiche-ammesse/en" class="en back">Read it in English<span></span></a>
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<h3 id="sezione_1904">Pratiche enologiche ammesse</h3>
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<p>
<p>Tutte le pratiche enologiche sono regolamentata dall’Unione Europea attraverso un elenco di operazioni che sono ammesse durante il processo produttivo.<br /> Aggiunte, trattamenti e le altre pratiche consentite sono riportate nel regolamento 606 del 2009 e successiva modifica del 2013, entrambi in allegato. </p> </p>
</div>
<div class="allegati row" >
<p class="titolo col-sm-3">Allegati:</p>
<ul class="col-sm-9">
<li><a href="/files/6c6/6c618baf07870dcfdd6aa715d048a5e0.pdf">Reg. 606/2009 - pratiche enologiche ammesse</a>
</li>
<li><a href="/files/e07/e0704a015b7fc82717bc208fa6817291.pdf">Modifiche 2013</a>
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</div>
</div>
</div>
</div>
</div>
<div class="ricerca box8">
<h2>Ricerca per Tag: Pratiche enologiche ammesse</h2>
<div class="item_ricerca enologia">
<h4>
<a href="/enologia/barrique-e-trucioli-una-coesistenza-possibile" title="Barrique e trucioli, una coesistenza possibile.">
Barrique e trucioli, una coesistenza possibile. </a>
</h4>
<div class="abstract">
Di Riccardo Castaldi
Da Vitenda 2008
Si riassumovo i pro e contro di una procedura discussa e controversa: l'uso dei chips, o trucioli di quercia, nell'elaborazione dei vini, in alternativa alle tradizionali barriques, autorizzato dalla <a href="/enologia/barrique-e-trucioli-una-coesistenza-possibile/">[...]</a> </div>
</div>
<div class="item_ricerca enologia">
<h4>
<a href="/enologia/un-sistema-naturale-per-l-acidificazione-di-mosti-e-vini" title="Un sistema naturale per l'acidificazione di mosti e vini">
Un sistema naturale per l'acidificazione di mosti e vini </a>
</h4>
<div class="abstract">
Di Celotti E., Fiorini P., Cantoni S., Marino S.
Da Vitenda 2009 </div>
</div>
<div class="item_ricerca enologia">
<h4>
<a href="/enologia/ricevimento-uva-pigiatura-torchiatura" title="Ricevimento uva, pigiatura, torchiatura">
Ricevimento uva, pigiatura, torchiatura </a>
</h4>
<div class="abstract">
Da Vitenda 2020
Albino Morando e Guido Dirani
Un articolo che analizza le prime e fondamentili fasi operative dal vigneto alla cantina, mettendo in evidenza: le problematiche, i costi e le diverse alternative. </div>
</div>
<div class="item_ricerca enologia">
<h4>
<a href="/enologia/la-tecnologia-ad-ultrasuoni-per-il-trattamento-del-pigiato-di-uve-bianche" title="La tecnologia ad ultrasuoni per il trattamento del pigiato di uve bianche">
La tecnologia ad ultrasuoni per il trattamento del pigiato di uve bianche </a>
</h4>
<div class="abstract">
Da Vitenda 2020
Di Emilio Celotti, Paola Ferraretto, Elisabetta Bellantuono, Giorgio Nicolini e Tomas Roman
Un articolo che spiega la tecnica dell'utilizzo degli ultrasuoni nella delicata fase di lavorazione delle uve bianche. </div>
</div>
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<h2>Pratiche enologiche ammesse </h2>
<div class="row lang">
<div class="col-md-4 col-md-offset-8 col-sm-5 col-sm-offset-7">
<a href="/tags/pratiche-enologiche-ammesse/en" class="en back">Read it in English<span></span></a>
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<li><a class="asyncSection" href="/tags/pratiche-enologiche-ammesse/it/1904" class="sezione_sottomenu">Pratiche enologiche ammesse</a></li>
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<div class="testo">
<p>
<p>Tutte le pratiche enologiche sono regolamentata dall’Unione Europea attraverso un elenco di operazioni che sono ammesse durante il processo produttivo.<br /> Aggiunte, trattamenti e le altre pratiche consentite sono riportate nel regolamento 606 del 2009 e successiva modifica del 2013, entrambi in allegato. </p> </p>
</div>
<div class="allegati row" >
<p class="titolo col-sm-3">Allegati:</p>
<ul class="col-sm-9">
<li><a href="/files/6c6/6c618baf07870dcfdd6aa715d048a5e0.pdf">Reg. 606/2009 - pratiche enologiche ammesse</a>
</li>
<li><a href="/files/e07/e0704a015b7fc82717bc208fa6817291.pdf">Modifiche 2013</a>
</li>
</ul>
</div>
</div>
</div>
</div>
</div>
<div class="ricerca box8">
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</div>"
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[main] - APP/webroot/index.php, line 84 Vit.En.
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Enologia
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Pratiche enologiche ammesse
Pratiche enologiche ammesse
Tutte le pratiche enologiche sono regolamentata dall’Unione Europea attraverso un elenco di operazioni che sono ammesse durante il processo produttivo.
Ricerca per Tag: Pratiche enologiche ammesse
Di Riccardo Castaldi
Da Vitenda 2008
Si riassumovo i pro e contro di una procedura discussa e controversa: l'uso dei chips, o trucioli di quercia, nell'elaborazione dei vini, in alternativa alle tradizionali barriques, autorizzato dalla
[...]
Di Celotti E., Fiorini P., Cantoni S., Marino S.
Da Vitenda 2009
Da Vitenda 2020
Albino Morando e Guido Dirani
Un articolo che analizza le prime e fondamentili fasi operative dal vigneto alla cantina, mettendo in evidenza: le problematiche, i costi e le diverse alternative.
Da Vitenda 2020
Di Emilio Celotti, Paola Ferraretto, Elisabetta Bellantuono, Giorgio Nicolini e Tomas Roman
Un articolo che spiega la tecnica dell'utilizzo degli ultrasuoni nella delicata fase di lavorazione delle uve bianche.
