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December 2007
Product Review: Automated Cap Management
How to manage red wine fermentation for quality using punch-down, pump-over and submerged cap systems.
by Curtis Phillips
December may seem like a strange time to talk about fermentation. With the tradeshow and equipment-buying season around the corner, it might be a good time to think about fermentation while crush is still fresh in people's minds. The longer I'm in this business, the more I think that most winemaking problems have their origins in the conditions of fermentation. Residual sugar caused by stuck fermentations and volatile acidity (VA) are obvious ...
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