Speaker Daniela Fracassetti from the University of Milan delved into the choice between whole or destemmed grapes in pressing during winemaking. The use of whole grapes offers advantages, such as a natural filtering of the pomace, positively affecting must clarity, crucial for the production of sparkling wine bases. Lower pressing pressures reduce phenol extraction, limiting bitterness and astringency. The introduction of fingerprinting helps monitor phenolic compounds, which are important for wine stability and color, especially in Pinot Noir. Management of sulfur dioxide is also critical to control oxidation.

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