Bottling and Distribution

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  TOWARDS OFFERING WINE TO THE CONSUMER IN OPTIMAL CONDITION - THE WINE, THE CLOSURES AND OTHER PACKAGING VARIABLES. PART 2

  Peter GODDEN, Kate LATTEY, Leigh FRANCIS, Mark GISHEN, Geoff COWEY, Matthew HOLDSTOCK, Ella ROBINSON, Elizabeth WATERS, George SKOUROUMOUNIS, Mark SEF

  It is probable that in the future the majority of wine producers will be using closures with lower and more consistent oxygen permeation than the closures that they currently use. The greatest pote...

  Published on: 24/11/2005

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  TOWARDS OFFERING WINE TO THE CONSUMER IN OPTIMAL CONDITION - THE WINE, THE CLOSURES AND OTHER PACKAGING VARIABLES. PART 1

  Peter GODDEN, Kate LATTEY, Leigh FRANCIS, Mark GISHEN, Geoff COWEY, Matthew HOLDSTOCK, Ella ROBINSON, Elizabeth WATERS, George SKOUROUMOUNIS, Mark SEF

  An important outcome of the Australian Wine Research Institute's research on wine closures is the recognition that when a wine is bottled under different closures, different wines begin to be created

  Published on: 24/11/2005

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  MEMBRANE FILTRATION EFFECTS ON AROMATIC AND PHENOLIC QUALITY OF CABERNET SAUVIGNON WINES

  J.P. Arriagada-Carrazana, C. Sáez-Navarrete E. Bordeu Journal of Food Engineering 2005, 68 (3) 363-368

  The effects to membrane filtration (using a pilot system with a 1.2 ìm prefilter and a 0.65 ìm final filter system) on the aromatic profile and phenolic quality of a Cabernet Sauvignon wine was stu...

  Published on: 01/11/2005

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  A SELECTION OF OENOLOGICAL GASES

  Fernando ESTEVÃO, AIR LIQUIDE – Portugal, Manager Agri-Food Market

  There are several economical and efficie

  Published on: 03/12/2004

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  REDUCTIVE WINEMAKING FOR WHITE WINES.

  Richard Gibson – Scorpex Wine Services

  Reductive winemaking is a technique that

  Published on: 28/09/2004

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