Wine Business Monthly - The Leading Print Publication for Wineries and Growers
Sign In | New User? Register

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.
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 ...
» Article access restricted to registered members of

Don't Have an Account?

WBM is the leading publication for the Wine Industry.

• In-depth Product Reviews
• Industry Trends & Analysis
• Access to over 10 Years of Articles

Registration is FREE and EASY.

Already a Member?

Click the button below to sign in:

subscribe | archive | advertise | 800-895-9463

Copyright© 1994-2016 by Wine Communications Group. All Rights Reserved. Copyright protection extends to all written material, graphics, backgrounds and layouts. None of this material may be reproduced for any reason without written permission of the Publisher. Wine Business Insider, Wine Business Monthly, Grower & Cellar News and Wine Market News are all trademarks of Wine Communications Group and will be protected to the fullest extent of the law.