The Grapes Are In...Now What?
Learn how three seasoned winemakers handle fermentations, including the challenges of high sugars, nutrient additions, timing, testing and spoilage.
by Lance Cutler
Oct 2004 Issue of Wine Business Monthly
These winemakers were less combative than the previous group, although they had their own concepts of how to extract the best results from fermentations. I was looking to discover how they dealt with fruit once it arrived at the winery, and how much they were manipulating the fermentations with additives or technique. In attendance were Karen Ernsberger, associate winemaker, microbiologist and port winemaker for Benziger and Imagery wineries, who has 25 years' industry experience, including ...
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