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 ?
yield : Why Europe use hL/ha and not tonne/ha?
Could ozone become an alternative to conventional pest disease management ?
Apr 15, 2018, 11:33:35 PM
Restarting stuck malolactic fermentation
Nov 2, 2017, 5:09:52 PM
Co-inoculation : benefits for malolactic fermentation
Mar 22, 2018, 6:19:04 PM
Certain selected wine bacteria act as biocontrol tool against Brettanomyces
Mar 13, 2018, 1:25:18 PM
Restarting stuck alcoholic fermentation : a simple, efficient protocol