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 ?
Dec 11, 2017, 2:02:48 PM
Wine yeast - A privileged partner of winemakers
Feb 13, 2018, 5:20:25 PM
News and Innovation in wine bacteria : the MBR process
Dec 12, 2017, 5:13:52 PM
Acetaldehyde management during winemaking
Dec 20, 2017, 2:48:09 PM
Sulfites production and management by wine yeast during alcoholic fermentation