Some new additions to the family: -2018 ‘Callisto’ Chardonnay
-2018 ‘Flaming June’ Orange Viognier
-2017 ‘Accustomed to the Dark’ Gamay
-2018 ‘Nocturne in Red’ Cab Franc
And another new big announcement coming very soon!
Fermentation is an anaerobic metabolic route for nutrient use.
Wine production started as early as 3000 B.C. by the action of natural grape yeast. .
•Alcoholic fermentation (1st) is produced at 13°C for white wine and 21°C for red wine, in a period of time of a week.
. •Sugar should be below 15% for fermentation to occur. .
•What gives the aroma/bouquet to wine are some organic acids, esters and aldehydes produced after filtration during first and second fermentation, which happens inside a barrel.
•To avoid color modifications and make the wine stable sulfuric compounds are used, since it reduces the available oxygen and acetobacteria can't metabolize vinegar.
•Most important component of wine is alcohol which can help improve blood flow.
•Tartaric acid is a residue of wine processing.
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