Biotechnology—New Possibilities for Amarone Wine

The production of Amarone can be better controlled, and probably improved, by developing a deeper understanding of the three basic stages that give the wine its originality and quality attributes. 

In particular, aspects requiring further studies include partial dehydration and the consequences of botrytization the development of solution to problems associated with alcoholic and malolactic fermentation and a clear understanding of critical processes associated with maturation. 

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