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Monday 08:30 - 18:30 Tuesday 08:30 - 18:30 Wednesday 08:30 - 18:30 Thursday 08:30 - 18:30 Friday 08:30 - 18:30 Saturday 08:30 - 18:30 Sunday 08:30 - 18:30

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World Viticulture & Oenology Consulting
Organization and Management about Vine Growing Processes, Techniques Winemaking and International Wines Trade🍷🍷🍷
Central Office - Nicosia, Cyprus About the Foundation
The Mediterranean Basin and Europe Foundation for Development was established in November 2015 by a qualified Lebanese Team in coordination with Dr. Mario Sorbello (Italian). The Foundation is allocated in Beirut – Lebanon and has a representative office in Brussels – Europe. The Foundation is committed to developing an important plan of relations with European Union and South Area of Mediterranean; specifically with:
• European Commission (Executive of the European Union)
• European Parliament (Forum for political debate and decision-making at the European Union level)
• Union for Mediterranean (Intergovernmental institution to promote dialogues and cooperation in the Euro-Mediterranean region)
• Public and private institutions (companies, corporations, financial institutions, universities in scientific and economic subjects, etc.) located in Countries of South Mediterranean, area of our activities. Mission
It is identified in the sustainability of projects in Economic, Social, and Cultural sectors, in synergy with public and private institutions interested in supporting the development of Countries of South Mediterranean, important geographical areas that need to be supported in their development processes. Vision
It aims to create new welfare socio-economic and cultural opportunities, multi-regional integration in the South Area of Mediterranean. It also supports the process of development and integration of the entire Mediterranean Basin and accompanies a new phase of relations with the European Union. Offices: Lebanon (Beirut), Cyprus (Larnaca), Turkey (Istanbul)

03/11/2026

🇪🇺 🇨🇾 🇪🇺🇨🇾
.org
- Nicosia
Digital Roots-Connecting
- Tuesday, 3 November 2026 - Conference & Plenary -Nicosia
"Opening: providing alternative perspectives on the current state of digital transformation in EU/Mediterranean agriculture."

03/11/2026

World Viticulture & Oenology Consulting 🍷🍷🍷
**emaker **e
How to rack w**e?
As mentioned, racking w**e is extremely important because it allows for the elimination of sediment from the liquid obtained from fermentation and makes the w**e more long-lived and stable.
This step is usually performed in two ways, depending on the characteristics and conditions of the w**es. The two types of w**e racking:
• Open or air racking: This is done by racking the clear part of the w**e into a lower, open container, and then immediately transferring it to the recipient container. This step promotes oxygenation of the w**e and eliminates unpleasant odors caused by fermentation, the famous "lees odors."
• Closed or sheltered racking: This is done when you want to avoid any contact between the w**e and air, and therefore transfer the w**e from one container to another using a tube and an oenological pump.
How often should w**e be racked?
To obtain a product with good chemical and biological stability, several rankings are necessary over time, depending on the type of w**e and its consumption.
According to the guiding principles, w**e is racked an average of four times during its first year:
• the first racking takes place in the fall, following racking: between November and December
• the second racking in anticipation of spring: between February and March
• the third racking in anticipation of summer: between June and July
• the fourth and final racking at the end of summer: between September and October.
Clearly, these are only rough guidelines; everything depends on the choices of the w**emaker or w**emaker, which vary depending on the raw material (the harvested grapes) and the desired product. Interesting fact: According to rural tradition, the lunar phases influence the racking and bottling process for better or worse.
Before racking, therefore, the lunar effect should be taken into account: popular belief holds that no w**e can be bottled during a new moon, while any type of w**e can be bottled during a full moon.
In fact, there's a sort of scientific explanation behind this superstition: decanting during a waning moon could cause the liquid to increase in volume, since the moon has a significant effect on the tides and all liquids in general.
Therefore, if the tank is excessively full, the w**e could overflow due to this increase in volume.
**e **erymanagement

02/11/2026

World Viticulture & Oenology Consulting 🍷🍷🍷
**emaker **e
When is w**e racked?
After fermentation, the w**e is drawn off and then racked into inert containers (steel, concrete, fiberglass) or into large wooden containers (barrels) or small wooden containers (barriques and tonneaux) for a period ranging from a few weeks to several years.
This step usually takes place in November, after pressing, and is known as the "autumn racking."
When talking about racking, it would be more appropriate to refer to w**e decanting because, to significantly improve the quality of the w**e, this operation must be repeated several times over time.
Why is w**e racked?
Racking w**e is a necessary step because it allows the solid and liquid sediment (the so-called lees) that settle at the bottom after fermentation to be eliminated.
These substances, usually exhausted yeasts, bacteria, and residues from the skins and seeds, if not properly filtered during racking, can be responsible for the so-called "lees odor," which manifests as musty, reduced notes, but also hints of sulfur and even rotten eggs.
In essence, racking can be considered a natural purification method: it eliminates unpleasant odors and allows for a more stable and clearer w**e, thanks to oxygenation, while also protecting it from oxidation, which can be harmful if excessive.
**e **erymanagement

31/10/2026

©SORMARAÍGRICULTURELTD
©SORMARÍ.ORG 🍷🍷
©SORMARÍWEBRADIO 🎧
©SORMARÍMERCHANDISING 👕👕
World Viticulture & Oenology Consulting 🍷🍷🍷
**emaker
🇪🇺 🇨🇾Cyprus Agri-World Food Forum 2026
Agro-Tech Innovation Fair, 3–5 November 2026 - Nicosia, Cyprus
**e **erymanagement

31/10/2026

World Viticulture & Oenology Consulting 🍷🍷🍷
**emaker
Cellar Sanitization
Cellar sanitization is essential for producing a quality product that meets legal standards and minimizes any w**e spoilage caused by, for example, pathogens that enter the cellar via grapes and harvest carts, such as bacteria, mold, and fungi (such as Aspergillus and Penicillium, which produce ochratoxin).
Therefore, we're not just talking about work environments, but also tanks, pipes, pumps, fittings, filters, and all surfaces that come into direct or indirect contact with the product.
Proper hygiene management begins with two distinct steps.
The first is cleaning, i.e., the removal of dirt, organic residues, and deposits from surfaces through mechanical, chemical, and water-based action.
The second is disinfection, which aims to reduce the microbial load through specific chemical or physical agents.
And it's important to follow this sequence.
Disinfecting a surface that's still dirty can significantly reduce the effectiveness of the treatment, as residues can harbor microorganisms and interfere with the disinfectant.
Water is therefore essential, but alone is not sufficient.
You need products, concentrations, temperatures, and contact times appropriate for the type of dirt and the surface being treated.
**e **erymanagement

30/10/2026

World Viticulture & Oenology Consulting 🍷🍷🍷
**emaker **e🍷🍷🍷
Brettanomyces spp. in w**e
Brettanomyces spp. are ubiquitous yeasts that can be present in musts and grapes, whether in poor health or already present in cellar materials. It is considered one of the most dangerous yeasts for the deterioration of red w**es and is known for its ability to produce volatile compounds that negatively alter the organoleptic characteristics of w**e (volatile phenols or VFs), resulting in sensory defects such as "animal," "fermented," or "medicinal" odors.
Is it possible to reduce the volatile phenols already produced?
Once the activity of Brettanomyces has been blocked, another problem remains: the compounds the yeast has already produced.
We are talking primarily about 4-ethylphenol and 4-ethylguaiacol, responsible for some of the characteristic animal, stable, leathery, and medicinal aromas.
In this case, sulfur dioxide is not enough: we must work directly on reducing the volatile phenols already present in the w**e.
One option is deodorizing activated carbon, which can adsorb these compounds onto its surface.
But be careful: too aggressive a treatment can also affect positive aromas and color components, impoverishing the w**e.
There are also systems based on styrene-divinylbenzene adsorbent spheres.
In the membrane technique, a portion of the w**e is separated in the form of a permeate, also containing a portion of the volatile phenols. This permeate is treated with activated carbon or adsorbent resins and then reincorporated into the w**e.
Mannoproteins, on the other hand, do not directly eliminate 4-ethylphenol and 4-ethylguaiacol: they may affect perception and sensory balance, but they are not a substitute for a removal treatment.
For this reason, before treating the entire w**e, testing on small volumes is essential, assessing both the reduction of the defect and what is lost along with it.
**e **erymanagement

29/10/2026

World Viticulture & Oenology Consulting 🍷🍷🍷
**emaker **e
Brettanomyces in w**e... What is it?
Brettanomyces, often abbreviated to "Brett," is a genus of unconventional yeasts, the most common species in w**e being Brettanomyces bruxellensis and Brettanomyces anomalus. These yeasts can develop during fermentation or aging, especially in red w**es and in poorly sanitized wooden barrels. Brettanomyces is known to produce aromatic compounds such as 4-ethylphenol and 4-ethylguaiacol, responsible for olfactory notes reminiscent of stables, leather, spices, smoke, or horse sweat.
To solve Brettanomyces problems in w**e, is increasing the sulfur dioxide sufficient? The answer is no!
When Brettanomyces contamination is confirmed, before taking action, it's important to understand the actual conditions of the w**e: pH, free SO₂, microbial population, and the possible presence of other spoilage microorganisms.
Sulfur dioxide plays an important antimicrobial role, especially through its molecular fraction.
However, this is highly dependent on pH: increasing the pH, while maintaining the same free SO₂, decreases the amount of molecular SO₂ that is actually active.
Above all, sulfur dioxide can control the microorganism, but it does not eliminate the volatile phenols that Brettanomyces has already produced.
Another option is the use of fungal chitosan, which can help reduce the Brettanomyces population. After treatment, the sedimented material must be separated from the w**e through appropriate physical procedures.
We can also intervene with membrane filtration, using systems with adequate microbiological retention and verifying their integrity.
Even in this case, however, it is essential to avoid subsequent contamination through pipes, tanks, and the bottling line.
For this reason, Brettanomyces is rarely managed simply by "adding more sulfur dioxide."
**e **erymanagement

28/10/2026

World Viticulture & Oenology Consulting 🍷🍷🍷
**emaker **e
Dealcoholized w**e🍷🍷
Dealcoholized w**e as defined by European Directive 2021/2117, has an alcohol content of no more than 0.5% vol., while "partially dealcoholized w**e" has an alcohol content between 0.5% and 9%. This EU directive establishes rules and standards for the production and marketing of dealcoholized w**es in the European Union.
Dealcoholized w**e is made from w**e that has already completed alcoholic fermentation, from which a significant portion of the ethanol is subsequently removed.
Among the techniques that can be used are membrane processes, such as reverse osmosis, and evaporation or vacuum distillation systems.
With reverse osmosis, a membrane allows a permeated fraction containing primarily water and ethanol to be separated from the w**e. This fraction can then be further treated to reduce the alcohol and recover the water to be reintroduced into the process.
With vacuum systems, however, we lower the pressure and can promote alcohol evaporation at lower temperatures, reducing the thermal impact on the w**e.
But removing alcohol doesn't just mean changing the number shown on the label.
Ethanol contributes to volume, flavor balance, and aromatic perception, so dealcoholization inevitably changes the w**e's sensory profile.
It also changes microbiological stability: by reducing alcohol, we eliminate one of the barriers that helps limit the growth of microorganisms.
**e **erymanagement

27/10/2026

I "W**e Loves USA" amano l'Italia ma non cercano solo il vino e cibo. Vince il modello che combina autenticita', citta' d'arte, territori vitati unitamente a paesaggi, cultura e tradizioni
e sono le regioni più considerate dagli intervistati per un viaggio in Italia, che consolidano il rapporto particolarmente forte con l’Italia e con le sue eccellenze enogastronomiche. È quanto emerge dal Rapporto “Il mercato USA e l’enoturismo”, realizzato dall’Associazione Italiana Turismo Enogastronomico, presieduta da Roberta Garibaldi (docente all’Università di Bergamo), per Vinitaly Tourism e l’evento di New York. Questo report analizza comportamenti, aspettative e propensione al viaggio del mercato statunitense nei confronti delle esperienze legate al vino in Italia.
L'indagine evidenzia come l'enoturismo sia ormai una componente consolidata delle esperienze di viaggio dei turisti statunitensi intervistati: il 60% ha partecipato almeno una volta, negli ultimi tre anni, a un'attività legata al vino e il 39% ha svolto queste esperienze esclusivamente negli Stati Uniti, mentre il 22% le ha vissute anche o esclusivamente all'estero, il 16% sia negli Stati Uniti sia in altri Paesi e il 6% soltanto all'estero. Si tratta quindi di un mercato già abituato al prodotto enoturistico, ma con ampi margini di sviluppo internazionale.
Tra quanti hanno già partecipato ad almeno un'esperienza enoturistica, nel 42% dei casi il vino ha rappresentato la motivazione principale del viaggio e nel 38% una delle motivazioni principali. Per il turista statunitense il vino è dunque molto più di una semplice degustazione: diventa una porta di accesso al territorio, alla cultura, al paesaggio e alle identità locali.
L’immagine dell’Italia risulta particolarmente positiva. Il 79% degli intervistati riconosce nel nostro Paese una destinazione capace di offrire esperienze enogastronomiche autentiche. Il 73% ritiene che l’Italia disponga di paesaggi vitivinicoli unici, vini eccellenti e attrazioni enologiche capaci di rappresentare un’opportunità di arricchimento culturale. Il 67% apprezza inoltre la possibilità di incontrare le persone del luogo e conoscere la storia delle cantine e dei loro vini. Il dato evidenzia come la relazione con produttori e comunità locali sia parte integrante dell’esperienza ricercata. Il 71% associa infine l’Italia a esperienze enologiche di fascia alta o di lusso. In prospettiva, quasi un intervistato su due guarda all’Italia: il 47% considera desiderabile un viaggio nel nostro Paese che includa almeno un’esperienza enoturistica nei prossimi 24 mesi.

Address

Nicosia

Opening Hours

Monday	08:30 - 18:30
Tuesday	08:30 - 18:30
Wednesday	08:30 - 18:30
Thursday	08:30 - 18:30
Friday	08:30 - 18:30
Saturday	08:30 - 18:30
Sunday	08:30 - 18:30

Telephone

01/487050

Website

http://sormari.org/

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