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  • TECHNICAL ARTICLE:  Sour rot:  etiology, biology, and management
    Megan Hall, Greg Loeb, and Wayne F. Wilcox; Cornell University, New York State Agricultural Experiment Station, USA
    Article based on the paper presented at the “International Cool Climate Wine Symposium”, ICCWS, Brighton, England, 26-28 may 2016 
    Published on: 19/06/2017

PILOT SCALE VINIFICATIONS (100 l). III : CONTROLLED FERMENTATIONS

E. Aguera, J.M. Sablayrolles

The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very attractive concept. This can be done at a pilot scale level if specific equipment is available. This article describes the practices in place at INRA Pech Rouge to conserve grape juice, and the impacts that juice conservation has on aspects of wine production
Published on 10/08/2005
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