What exactly is this acidity though, and is it important for wine?
Using cool fermentation temperatures is often recommanded for fermenting white wine. What would be the consequences on wine characteristics , if no temperature control is made during the fermentation of an orange (aka skin maceration) wine ?
Could ozone become an alternative to conventional pest disease management ?
Is there a difference between the yeast used for Jura and Jerez Wines ?
Mar 12, 2018, 11:01:51 AM
A new concept of selected Wine bacteria for high pH wines
Dec 8, 2017, 4:10:03 PM
Using MLF to create a buttery wine or not
Mar 22, 2018, 6:19:04 PM
Certain selected wine bacteria act as biocontrol tool against Brettanomyces
Nov 8, 2017, 5:02:32 PM
Stuck Fermentations - Causes and Cures