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First and only book about ORP in Winemaking
A complete guide to take your elaborations to the next level.
+10 years of monitoring and analysis of ORP
After years of research on the ORP, from Grupo Agrovin, we have created this book with a compilation of key experiences to help you in your day to day.
This is a complete and practical guide on how the Redox Potential affects the different phases of processing.
How to download the ORP Book?
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The ORP, the key parameter for the development of your wines
ORP influences a wide range of biochemical processes that affect the quality of the final wine, intervening in yeast metabolism, enzymatic activity, stability of phenolic compounds, as well as production, perception and loss of aromas, etc.
In this book you will discover how the ORP acts on the biocontrol and microbiological development, the aging potential and preservation capacity, the aromatic profile, and the process control and management of oenological products.
All the secrets of ORP unveiled
The experience gained in recent years, thanks to the work carried out both in terms of measurement and oxygen supply, has shown us that it is easier to modify the Redox Potential levels during alcoholic fermentation than after it.
Micro-oxygenation between AF and MLF is one of the most frequent processes to favor the formation of acetaldehyde by ethanol oxidation and thus promote the polymerization reactions of wine phenols.
Achieving control of the ORP during MLF is vital to enhance polyphenol polymerization reactions, minimize aromatic losses and even favor the onset of MLF.
The knowledge and modulation of the ORP of wines under conservation makes it possible to profile the character of the target wine.
Join the oenological revolution
Download now the ORP book and revolutionize all your elaborations. Available exclusively in our new App.