fermentations

• “Amines are indeed the product of bacterial infections that seem to happen in conjunction with malo-lactic fermentations.”

  Wine, allergies, histamines and sulfites - reactions from an allergist | Dr Vino's wine blog

• “Red wines are made with the skins … material on the skins is directly contributed to the wine (this is from where some of the yeast for “natural” fermentations comes).”

  Rocks for shocks: geologists don’t “debunk” terroir; minerality questioned | Dr Vino's wine blog

• “A winery of this size—producing 180,000 bottles a year—would typically make 10 fermentations types of wines, she tells me.”

  The Wall Street Journal: Owning a Piece of the Vineyard

• “Because there are effectively 97 winemakers/owners here, however, the Vines of Mendoza created 161 smaller fermentations in 2011 alone.”

  The Wall Street Journal: Owning a Piece of the Vineyard

• “Some of the viticulture and winemaking techniques required; which are both time consuming and meticulous, are intimate knowledge of the vineyard by spending time with the vines and the grower throughout the seasons, hand-sorting, lees management, barrel and hand-punched down open-top fermentation using indigenous yeast, and unhurried, often delayed fermentations that don't allow for early sulfur additions.”

  The Huffington Post: Brad Haskel: Defining Artisanal Wine: 5 Wine Pros Try

• “We did 150 separate fermentations of pinot noir last year, which allowed us to pick when the grapes were ripe rather than when a tank was available," Adelsheim said.”

  The Washington Post: Wine: Changing what's outside, and in

• “You have to throw away a lot of foreshots, and you have to permit slow, low alcohol fermentations if what you want is good booze.”

  Simon & Schuster: CHASING the WHITE DOG

• “All our tanks have now finished both their fermentations (alcoholic and malolactic).”

  buissonnière - French Word-A-Day

• “My understanding is that the specifics of fermentations of different wines in different regions is much more streamlined and are basically the same everywhere.”

  How To Sell Beer For $700 A Bottle

• “I did two tests with high temperature fermentations that were failed miserably.”

  Brewery Profile – Furthermore Beer, Part II

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