Winemaking is about fermenting grapes and mankind has been at it for thousands of years, yet we continue to learn new things. This issue includes an article about cold stabilization options, and one new technique in particular that shows promise. Another article delves into new information on how levels of dissolved CO2 affect acidity, ethanol and tannin concentration; while a different article discusses the latest innovations in oak.
On the marketing side, we look at augmented reality on win... go to issue >
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Issues older than 12 months are available as digital magazines,
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