Wine Fermentation Articles & Analysis
6 articles found
For nearly 10,000 years humans have been stomping grapes, mashing up fruit and honey, or spitting starchy root pulp into jars, then letting it ferment. Wine happens. That said, most commercial-scale winemakers use centrifuges. ...
ByTrucent
The VITISPEC project is a 2 year industry driven research and development project that is being funded by the European Commission’s Seventh Framework Programme under ‘Research for SME – ...
Deterioration and turbidity caused by microbial growth is likely to occur at high temperatures. Temperature controlled fermentation produces heat in the red wine manufacturing process. If the control of the wine refrigeration units is not added, the fermentation temperature must exceed 40 ° C (104 ° F). ...
For reds, solids are left in the must, to create a more flavorful wine.Next, the young wine is transferred to fermentation tanks. The fermentation process begins when yeast is introduced to the must. ...
The manufacturing of wine and other fermented beverages has typically been a fairly simple process. Historically, the expertise of the sage wine-master was used to gauge the quality of the product. Today, many environmental concerns, health factors, and government rules, prompt the producers of fine wines to monitor ...
The flavor of alcoholic beverages is produced by a very large number of compounds (50). Among these, acetoin is important because of its involvement in the bouquet of wine, and it is the key compound in the biosynthesis of 2,3-butanediol and diacetyl. These two compounds are closely related to acetoin, representing three levels of oxidation in one four-carbon skeleton (8). Their contribution to ...