Practical in the cellar

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Maturation (Part 2)

Maturation (Part 2)

CELLAR TIPS Before barrels are filled with wine, it must always be cleaned and physically inspected to ensure that its condition is acceptable and suitable for maturation. It is especially important to ensure that barrels are not leaking before it is filled. It must...
Maturation (Part 1)

Maturation (Part 1)

Maturation can also be seen as the ageing of something. As time passes anything will consequently age, but if it is done intentionally there must be a reason for doing it. In the case of wine maturation it is sometimes wrongly believed that only wood maturation is...

Take advantage of yeast biodiversity

Introduction The fermentation of grape juice into wine is a complex microbiological process in which yeasts play a central role. The most common yeast associated with winemaking is Saccharomyces cerevisiae. S. cerevisiae is favoured due to its tolerance of relatively...
Alternative rosé wines

Alternative rosé wines

Vineyard and cellar update Rosé wines are sometimes seen as inferior to white and red wines by some wine purists, because it lacks tepidity and is often a blend of white and red wines. The English proverb “Do not judge a book by its cover” can however be applied in...
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