Practical in the cellar

The influence of toasting and particle size on the flavour contribution made by the use of alternative wood products in vinification

It is common knowledge that the toasting of barrels has a very important influence on the flavour impact of the barrels on wine. More than 200 oak based volatile components have been identified. In a previous article the contribution of certain flavour components was...

Reductive vinification

It goes without saying that oxygen, being one of the most important natural atmospheric gases, plays a very significant role in vinification. This role could be either beneficial or detrimental, depending on the stage or process of vinification. The winemaker decides...