Sep 2003 Issue of Wine Business Monthly
Fermentation tanks: On one level they're just containers. One often just makes due with what one has: whatever tanks, bins, food-grade trash cans, poly drums with one end cut off, barrels with a head removed. Yet much to the distress of the various tank fabricators and dealers, winemakers--myself included--seem to have an image of fermentor nirvana in their minds. Maybe it's the CO2 vapors. That old warhorse of UC Davis fermentation science, the venerable Technology of Winemaking, by Amerine, Be...
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