by torosidiswine | Nov 9, 2019 | VINEYARD, WINE
Compulsory declarations of wine sector Written by In All operators active in wine production, bottling of wine products, marketing of wine products before the wine-making stage and marketing of bottled wines, with the exception of retail businesses, must...
by torosidiswine | Nov 10, 2018 | WINE
Wine instability. Protein haze Written by In Nitrogen compounds in wine include proteins. Proteins contribute significantly to the concentration of nitrogen not digestible by yeasts in must and wine. They are the most common cause of clouding in white wines. Protein...
by torosidiswine | Nov 5, 2018 | VINEYARD, WINE
Nitrogen vineyard nutrition affects yeast assimilable nitrogen Written by In The addition of nitrogen to vine plants increases the concentration of nitrogen in the rail. Many components of the rail that contribute to the taste and aroma of wine are affected by the...
by torosidiswine | Nov 5, 2018 | WINE
Winemaking techniques to improve phenolic content extraction Written by In Temperature It has been found that higher temperatures during alcoholic fermentation increase the extraction of phenolic components. Wines from the varieties Pinot noir and Cabernet sauvignon...
by torosidiswine | Nov 5, 2018 | WINE
Yeast strains reduce alcoholic strength and maintain wine quality Written by In A team of Australian researchers managed to isolate specific yeast strains, which produced lower levels of alcohol in the wine while maintaining its quality. In the last 10-15 years, the...
by torosidiswine | Nov 5, 2018 | WINE
Alcoholic fermentation. From must to wine. Written by In The conversion of must into wine by yeasts, in the absence of air (oxygen) is the well-known alcoholic fermentation. In essence, a high concentration of sugars (glucose and fructose) is...
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