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The Ganimede Fermentation Method: How Does It Stack Up to a More Traditional Approach?

Part of the traditional process of red winemaking involves a maceration step, allowing the skins and seeds of the grapes to “steep” together for a certain period of time in order to extract the d…

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Monitoring sulfur dioxide in the winery

Wine, all on its own, is a fairly good antiseptic. The tartaric acid in wines made from grapes is a relatively strong organic acid that helps keep the pH of the wines low

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sensory-perception-2014 SENSORY EVALUATION: NOT QUITE COMMON SENSE!

‘Proper’ sensory evaluation of wine actually involves a surprising amount of knowledge. Indeed, there are entire courses dedicated solely to this discipline. Starting off with the basic knowledge to ….

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eu-harvest-2012 2014 SOUTH AMERICA HARVEST REPORT

The grapes of the 2014 vintage in the Southern Hemisphere are safely in wineries and, while the weather has not been kind to many regions, overall the quality looks good.

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aldehydes-fino-sherry-2014 ALDEHYDES – FROM WINE FAULT TO FINO SHERRY

Who knew that a ‘defective’ by-product of fermentation can contribute to flavour, colour, texture and aroma of wine!? Sniff out the impact of this compound in the production of fino sherry!

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nitrogren-vines-wine-2014 NITRO BOOSTING OF VINEYARDS CAN GIVE VOLATILE RESULTS!

Learn how fertilization of Petit Manseng vineyards can translate to aroma development from vine to wine.

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PART 6 of a comprehensive review of aromatic wine components produced by yeast & bacteria that may well op...

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WINERY WATER AND ENERGY USE!

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Did you know our industry is the largest energy user among food industries? With the continued concern about e...

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Who knew that a ‘defective’ by-product of fermentation can contribute to flavour, colour, texture and arom...

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