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02 Mar Selecting and producing your own yeast directly in the cellar – you can do it!

Posted at 11:00h in Ricerca & Sviluppo, Scienza & Tecnologia by ParsecBlog 0 Comments
0 Likes

My Yeast nasce dalla collaborazione di Parsec e Food MicroTeam e consente di selezionare i ceppi autoctoni aziendali, conservarli e produrre l'inoculo direttamente in cantina con la tecnologia Cellar mate...

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16 Mar Increasingly better South Tyrol reds thanks to Air Mixing MI

Posted at 08:22h in cantine, english by ParsecBlog 0 Comments
3 Likes

Increasingly better South Tyrol reds thanks to Air Mixing® MI That wines of great quality and finesse are produced in South Tyrol is a well-known fact. Andrea Moser, Oenologist from the Cantina...

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26 Jan Air Mixing – modulated injection

Posted at 10:47h in english by parsec_admin 0 Comments
3 Likes

Maceration of red grapes: soft, efficient and selective   AirMixing M.I., the system revolutionising the concept of red grape maceration, has been recognised amongst the most innovative technologies in the Winnovation Award,...

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22 May Argentina 2020, a harvest that will not be forgotten

Posted at 08:27h in english by parsec_admin 0 Comments
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It is no secret that nature is capricious and that each vintage has particular characteristics that render it special and unique. But the 2020 harvest in Argentina, in the words...

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30 Jun The management and monitoring of micro-oxygenation: MOXEasy

Posted at 11:49h in Uncategorized by ParsecBlog 0 Comments
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Does an ideal parameter exist to determine the dose of oxygen to be administered to each wine with micro-oxygenation? The answer is no, it does not exist simply because the...

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04 Apr Cantina Tuscania, laboratory of ideas.

Posted at 13:21h in Uncategorized by ParsecBlog 0 Comments
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Born in 2008 as an experimental winery, Cantina Tuscania srl has grown to become a place where research and production meet each other, a laboratory of ideas for oenologists, agronomists,...

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29 Nov Barbera and Beyond: interview with Enzo Gerbi of the Cooperative Winery Barbera dei Sei Castelli

Posted at 08:36h in Uncategorized by ParsecBlog 0 Comments
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Ever attentive to the most modern vinification and refinement techniques, in 2013 the Barbera dei Sei Castelli cellar adopted a Parsec micro-oxygenation system. Enzo Gerbi, Oenologist and Technical Director of...

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13 Sep Alcoholic fermentation: how is it ?

Posted at 11:44h in Uncategorized by ParsecBlog 0 Comments
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For the correct management of the fermentation and the health status of the yeasts, control is the basis of everything and needs to provide a respond to the questions: How...

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12 Jun Le Palaie, beauty and functionality

Posted at 09:44h in Uncategorized by ParsecBlog 0 Comments
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The design of the new cellar of the "Le Palaie" farm is the realisation of an idea had by Angelo Nino Caponi, for his Montecchio estate in the municipality of...

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12 Feb The thousand bubbles of the micro-oxygenation: diffusers and microbubbles in the distribution of oxygen

Posted at 12:50h in Uncategorized by ParsecBlog 0 Comments
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The diffusers utilised in micro-oxygenation are of a varying nature and quality, differing in form, dimensions and materials. Generally (but not always, as we shall see further on), one deals...

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  • 1
  • 2
  • Air Mixing – modulated injection
    26 January, 2021
  • Alcoholic fermentation: how is it ?
    13 September, 2014
  • Argentina 2020, a harvest that will not be forgotten
    22 May, 2020
  • Australian Roadshow: travel notes
    15 July, 2013
  • Barbera and Beyond: interview with Enzo Gerbi of the Cooperative Winery Barbera dei Sei Castelli
    29 November, 2014
  • Cantina Tuscania, laboratory of ideas.
    04 April, 2015
  • Colour extraction : soft and smart (part 2)
    20 November, 2013
  • Colour extraction in winemaking: soft and smart.
    13 November, 2013
  • Donna Olimpia 1898: energy savings and design
    26 May, 2013
  • Evo 1000 is one of the New Technology mentioned for the Lucio Mastroberardino Innovation Challenge Award at the 50° Simei event.
    20 November, 2013
Related Posts
Increasingly better South Tyrol reds thanks to Air Mixing MI
Tags
2.0 ACDF ADCF Air Mixing alcoholic fermentation Angelo Nino Caponi Audrey Devatine australia Award Barbera Barbera d’Asti Barbera dei Sei Castelli Cantina Tuscania Certified Vinification CO2 colour extraction control parameters Custom crush service Decision Suport system diffusers Dissolved Oxygen Dubourdieu energy saving enology Enzo Gerbi Evo1000 fermentation control fermentation speed gas management inerting Kauri Macro-oxygenation micro-oxygenation MoxEasy Oxygen Oxygene et Vin Oxygenius Parsec Piedmont red wine risk manegement sluggish fermentation software stuck fermentation winemaking
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Central headquarters

Parsec s.r.l.

Via Tevere, 54

50019 loc. Osmannoro

Sesto F.no, Firenze (Italy)

Contacts

Telephone: +39 055 310 533

Fax: +39 055 302 2597

E-mail: sales@parsecsrl.net

France (Sales Department)

Technopôle Montesquieu, 1 Allée J Rostand

F 33650 Martillac – France

Phone / Fax: +(0)5 56 93 26 41

E-mail: parsecfrance@parsecsrl.net

Contact: Œnologue Mathieu De Basquiat

Spain

Parsec Enología SL

C/Sevilla N.6

28014MADRID

NIF: B 88097506

E-mail: sales@parsecsrl.net

South America

Parsec Sudamerica S.A.S.
Av. Colon 723, Piso 2, Oficina 1 ciudad de Mendoza, Argentina

CP 5500

CUIT 30-71711086-9

E-Mail: sales@parsecsrl.net

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