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Industry Roundtable: Fermentation Techniques

Balancing what's best with what's possible
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 f...
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