Use of microscale fermentations in grape and wine research

Small scale fermentaions are really handy in research. But are they really representative of commecial ones - particularly when it comes to phenolic extraction? These authors discuss their "pros" and "cons".


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Canopy Management

Green Approaches




Pests And Diseases

Phenolics And Color

Roots And Soils

Vineyard Design

Vineyard Establishment

Wine Microbiology

Wine Production

Wine Sensory