Practical in the cellar

Generic selectors
Exact matches only
Search in title
Search in content

The advantages and disadvantages of spontaneous fermentation

Irrespective of origin, cultivar, wine styles or prize winners one common factor, namely alcoholic fermentation, exists. The sugar present in the grapes must be converted to alcohol and carbon dioxide, which requires yeast. The yeast can be received with the grapes or it can be added as pure culture yeast.

Stay current with our monthly editions

Shopping cart
There are no products in the cart!
Continue shopping
0