Industry Roundtable: Fermentation Techniques
Balancing what's best with what's possible
by Lance Cutler
Feb 2009 Issue of Wine Business Monthly
Oded Shakked Ray Kaufman Barry Gnekow In the past 30 years, California winemaking has seen a flurry of fermentation techniques come and go. The early 1980s saw winemakers giving white wines skin contact and sometimes allowing white juice to oxidize before fermentati...
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