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 ?
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Restarting stuck malolactic fermentation
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Glutathione and its application in winemaking
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