Continuous Temperature Monitoring During Red Wine Fermentation
Managing fermentation temperature in relation to extraction of, and interactions between, phenolic components will impact wine quality.
Nov 2006 Issue of Wine Business Monthly
During a recent visit to the U.S., Dr. Mark Downey from the Department of Primary Industries (Mildura Center), Victoria, Australia, spent time at the Department of Viticulture and Enology at the University of California Davis. This visit was primarily focused on developing collaborations with researchers working on anthocyanins and tannins in grapes and wine, including Professor Roger Boulton. Boulton's research covers a range of topics, although he is best known for his studies on color and co...
» Article access restricted to registered members of winebusiness.com/