CAVIRO EXTRA TARTATIC ACID ON NATURE MAGAZINE

The production, uses and benefits of one of the oldest naturally occurring antioxidant additives.

Directly from the lees, a by-product of winemaking, Caviro Extra extracts calcium tartrate, which then becomes Tartaric Acid.

Read the article in "La Rivista della Natura" >

An in-depth seminar entitled "The added value of wine industry by-products" focused on recovery technologies for the extraction of bioactive compounds and bioenergy from pomace.

BIOVALE is the name of an innovative project for the recovery of winemaking by-products promoted by AGER (Agri-food and ...