Comparing yeast strains to find the best look and taste – Increasing fruit and colour intensity in Merlot grapes
Article Details
Grapegrower and Winemaker Issue 645, 2017
Title: Comparing yeast strains to find the best look and taste – Increasing fruit and colour intensity in Merlot grapes
Author:
Keywords: 2016, 522, 796, Acidity, Alcoholic, Aquitaine, AWRI, bacteria, balance, best, Bordeaux, bottling, chemistry, Christophe Crachereau, colour, crushing, Davis, destemming, differences, effects, fermentation, fruit, fruity, grape, grapes, impact, intense, intensity, Jean, malolactic, Maurivin, Merlot, notes, popular, quality, Regions, results, stability, strains, tannins, taste, tasting, trials, vineyards, Vinification, Vinopôle, vintage, Wines, yeast
Page Number(s): 77-78
GWM PDFs are licensed copies and as such do not transfer any rights over the content to you. Fair use applies, that is: you may make as many copies as you require for your (or your company's) use only; sharing, redistributing or otherwise making available GWM PDFs to others who have not purchased them constitutes theft; you are required to remove copies from devices which you do not (or no longer) own.
The issue.
Today's Weather
