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February 2013
Wine Spoilage and Winery Sanitation for Small Wineries
by Curtis Phillips
One of the advantages of having made wine for both very large and very small wineries, as well as for wineries both in the middle of and far removed from major wine regions, is that I’ve come to appreciate that there is not one “right way” to make wine. We have the advantage over most other food and beverage producers that, as far as we know, no human pathogens can survive the combination of ethanol and acidity of most wines. That means that excluding cases of illegal adultera...
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