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Guidelines for successful barrel fermentations of Chardonnay / Riglyne vir suksesvolle vat fermentasies van chardonnay(Inligting saamgestel deur Dominique Delteil en Piet Loubser) Gisrasse ICV-D47, ICV-D254 en CY3079 bly steeds van die beste keuses vir die bereiding van ’n vrug gedrewe en voller styl van Chardonnay. Die geheim om suksesvolle fermentasies te verseker is om proaktief op te tree en Goeie Fermentasie Praktyke te volg. Hieronder volg belangrike riglyne oor […]
Nov 27, 2012
Guidelines for successful tank fermentations of Chardonnay / Riglyne vir suksesvolle tenk fermentasies van chardonnay(Inligting saamgestel deur Dominique Delteil en Piet Loubser) Gisrasse ICV-D47, ICV-D254 en CY3079 bly steeds van die beste keuses vir die bereiding van ’n vrug gedrewe en voller styl van Chardonnay. Die geheim om suksesvolle fermentasies te verseker is om proaktief op te tree en Goeie Fermentasie Praktyke te volg. Hieronder volg belangrike riglyne oor […]
Nov 27, 2012
Bacteria rehydrationLallemand offers two popular formats of freeze-dried bacteria cultures: The MBR® form of malolactic bacteria represents a Lallemand acclimatization process that subjects the bacteria cells to various biophysical stresses, making them better able to withstand the rigors of direct addition to wine. The conditioned MBR® bacteria that survive are robust and possess the ability to […]
Nov 26, 2012
Rosé fermentationIn 2006, the world production of rosé wines was estimated at 21.5 million hL – 9% of the total world production of wine (Aigrain 2009). Production has been increasing for several years. In the United Kingdom, for example the main sellers are rosé wines from the United States – almost half of the total wines […]
Nov 14, 2012