Making wine is pretty straightforward. Or rather, it was, once upon a time. Today it is more complicated. The fermentation, not least, requires the winegrowers to think carefully. They know that yeast turns the sugar
We’ve all seen them. (Or perhaps not.) The egg-shaped tanks in concrete or in terracotta. A few years ago, they were a sensation, now it feels like every other winemaker is investing in at least
Danish chemical company Chr. Hansen launches something very new just in time for the harvest 2014. This brand new something is called Viniflora NoVA and is a new generation of lactic bacteria isolated from fermenting
More and more producers are rebuilding their cellars and are replacing stainless steel vats with concrete fermentation vats. And some of those who couldn’t afford to buy stainless steel vats and had to make do
It is common practice to add cultured (sometimes called artificial) yeast to the must to control the fermentation of wine. Just like for “natural” fermentation it is Saccharomyses Cerevisiae that converts the sugar to alcohol
Making wine is pretty straightforward. Or rather, it was, once upon a time. Today it is more complicated. The fermentation, not least, requires the winegrowers
We’ve all seen them. (Or perhaps not.) The egg-shaped tanks in concrete or in terracotta. A few years ago, they were a sensation, now it
Danish chemical company Chr. Hansen launches something very new just in time for the harvest 2014. This brand new something is called Viniflora NoVA and
More and more producers are rebuilding their cellars and are replacing stainless steel vats with concrete fermentation vats. And some of those who couldn’t afford
It is common practice to add cultured (sometimes called artificial) yeast to the must to control the fermentation of wine. Just like for “natural” fermentation
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