New range of yeasts: L Authentique. Yeasts for the elaboration of authentique red wines that highlight the expression of prestigious terroirs.
|
|
- Randall Perkins
- 5 years ago
- Views:
Transcription
1 New range of yeasts: L Authentique s for the elaboration of authentique red wines that highlight the expression of prestigious terroirs.
2 Presentation CHARACTERISTICS: L AUTHENTIQUE is a natural yeast selected by Sofralab in the exceptional terroir of the Côte de Nuits in Burgundy. Suitable for the elaboration of authentique red wines that highlight the expression of prestigious terroirs and have an excellent ageing potential. APPLICATION FIELD: Elaboration of expressive red wines that reflect their terroir with a good ageing potential. Suitable for barrel or cask ageing.
3 Fermentation characteristics Species: Saccharomyces cerevisiae Killer status: neutral. Fermentation kinetics: excellent implantation, smooth kinetics. Optimum range of fermentation temperatures: 18 to 30 C. Alcohol tolerance: up to 15 % Vol. Volatile acidity production: low to average. Nitrogen requirements: average Resistance to SO2: excellent SO2 production: low H2S production: low Glycerol production: average
4 Organoleptic properties Develops the aromatic complexity of wines with dominating ripe fruit (sour cherry, blackberries) and spicy notes (black pepper). Confers smooth tannins for a concentrated, balanced and silky palate.
5 Densité 2007 fermentation trial Domaine 1: First Growths from the Haute Cote de Beaune Standard yeast: inoculation with ADY BR3, BR4 (experimental yeasts) and L Authentique: inoculation with a liquid yeast starter Suivi de Fermentation Alcoolique levurage BR3 BR4 L'Authentique R L'Authentique Lev référence /09/07 03/09/07 05/09/07 07/09/07 09/09/07 11/09/07 13/09/07 15/09/07 AF kinetics were identical, standard yeast lagged due to the inoculation with ADY No significant analytical difference
6 2007 fermentation trial Domaine 1: First Growths from the Haute Cote de Beaune * : variance analysis at 5% revealed a significant difference The wine treated with l Authentique has obtained the best overal rating. Its nose (intensity, fruitiness, quality) and mouth (intensity, fruitiness, quality) were rated best with regards to quality Tasting at the end of the MLF (standardized results - 14 judges) qualité bouche note globale rondeur int.aromatique nez fruité bouche fruité nez * qualité nez int. aromatique bouche BR3 BR4 L'Authentique L'Authentique R Levure référence
7 Axe2 (14.71%) 2007 fermentation trial Domaine 1: First Growths from the Haute Cote de Beaune The two Authentique treatments are located on the left side of the graph and are linked to positive comments: Intensity, fruitiness, roundness, quality The three other treatments are on the opposite side of the positive criteria This shows the preference of the judges for the wine treated with l Authentique Tasting at the end of the MLF (standardized results - 14 judges) All the positive comments ACP PRODUITS A1A2 1,00 0,80 note globale 0,60 fruité bouche L'Authentique 0,40 L Ref rondeur 0,20 qualité bouche int. aromatique 0,00-1,00 BR4 bouche -0,50 0,00 0,50 1,00 BR3-0,20 fruité nez qualité nez L'Authentique -0,40 R -0,60 int.aromatique nez -0,80-1,00 Axe1 (69.79%) Produits Variables
8 densité 2008 fermentation trial Domaine 2: First Growths from the Haute Cote de Beaune Levurage LSA Suivi de Fermentation Alcoolique L'Authentique D3 Levure Référence /10/08 05/10/08 07/10/08 09/10/08 11/10/08 13/10/08 15/10/08 Very short lag phase with L Authentique No difference regarding the course of the fermentation 100% implantation for the 3 ADY
9 2008 fermentation trial Domaine 2: First Growths from the Haute Cote de Beaune Tasting at the end of the MLF - 11 judges The wine treated with l Authentique was better recieved by the judges (excellent aromatic intensity, fresher, presence of qualitative tannins, good length ) Note globale Qualité bche Longueur Int. aromatique nez Fraicheur des aromes qualité des aromes Levure Référence D3 L'Authentique Intensité aromatique bche qualité des tanins Acidité structure tannique Rondeur/sucrosité
10 Axe2 (33.85%) 2008 fermentation trial Domaine 2: First Growths from the Haute Cote de Beaune Dégustation fin FML ACP - PRODUITS 11 juges A1A2 Produits Variables Treatment with L Authentique shows a good balance between the mouth and the nose MOUTH Quality + Overall rating BRG Rondeur/sucrosit é qualité des tanins 1,00 structure tannique 0,80-1,00Longueur -0,50 0,00 0,50 1,00 Qualité bche -0,20 Note globale 0,60 0,40 0,20 0,00-0,40 L'Authenti -0,60 que -0,80 Fraicheur des aromes -1,00 Axe1 (66.14%) qualité des aromes Acidité Intensité aromatique bche Int. aromatique nez D3 NOSE Quality + Acidity
11 CONCLUSION L Authentique: s for the elaboration of prestigious red wines with ageing potential Highlights the quality of the grape variety and respects the typicity of quality wines Complex fruity aromatic profile Concentrated palate, smooth tannins Balance between aromas and structure Suitbale for quality wines made from Merlot, Cabernet, Pinot Noir, Grenache, Syrah,
French and American oak : Latest scientific knowledge Innovative implementations for bulk wines
French and American oak : Latest scientific knowledge Innovative implementations for bulk wines Benoît Verdier Director of oenological development World Bulk Wine Exhibition Amsterdam November 27th of
More informationOak wood product range
Oak wood product range www.martinvialatte.com Our oak wood product range for oenological purposes is produced in France. This product range includes various pieces of oak from French and American forests
More informationACTIUM. WINE SPECIALIST Château Mossé Languedoc Roussillon
ACTIUM WINE SPECIALIST www.worldwinesasia.com Château Mossé Château Mossé History In the heart of a small village of 80 people, a former stronghold of the Templars in the eleventh century, the Château
More informationHow yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent
How yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent Katie Cook, Enologist, University of Minnesota Fermentation Yeast Saccharomyces
More informationAN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine FBZDF Wine. What Where Why How 2017 2. October, November, December What the authors
More informationViniflora PRELUDE Product Information
Description This product is a pure strain of Torulaspora delbrueckii to be used in combination with your Saccharomyces cerevisiae strain (or strains) of choice. Chr. Hansen s pure Torulaspora delbrueckii
More informationHong Kong Parkview Wine Tasting Event Date: 26 th May, 2018 Time: 6-9pm Venue: Clubhouse Lobby Domaine Rimauresq $ Cru Classé Rosé 2016
Domaine Rimauresq $168.00 Cru Classé Rosé 2016 Cotes de Provence, France 43% Grenache, 33% Cinsault,9% Mourvedre, 5% Syrah, 5% Tibouren,5% Rolle 1 Pure salmon-pink in colour with an appealing herb-spiked
More informationTiming of Treatment O 2 Dosage Typical Duration During Fermentation mg/l Total Daily. Between AF - MLF 1 3 mg/l/day 4 10 Days
Micro-Oxygenation Principles Micro-oxygenation is a technique that involves the addition of controlled amounts of oxygen into wines. The goal is to simulate the effects of barrel-ageing in a controlled
More informationRed Bottle Glass. House Wine. Tair D OC Syrah BHD BHD
House Wine Red Glass Tair D OC Syrah BHD. 12.000 BHD. 4.000 A wonderful ruby red, medium bodied wine. Red berries, subtlewhite pepper and vanilla aromas are supported by a firm structure and spicy finish.
More informationDOMAINE DE L ARGENTEILLE
DOMAINE DE L ARGENTEILLE A O P L a n g u e d o c - A O P Te r ra s s e s d u L a r z a c - A O P L a n g u e d o c S a i n t S a t u r n i n THE DOMAINE Geographical situation: the Domain of Argenteille
More informationGUIDELINES TO DETERMINE THE EFFECT OF FUNGICIDAL AGRICULTURAL REMEDIES ON FERMENTATION PROCESSES AND WINE QUALITY
GUIDELINES TO DETERMINE THE EFFECT OF FUNGICIDAL AGRICULTURAL REMEDIES ON FERMENTATION PROCESSES AND WINE QUALITY Issued by the Registrar: Act No. 36 of 1947, Private Bag X343, Pretoria 0001, Republic
More informationTANNINS AND BIOLOGICAL IMPROVERS
TANNINS AND BIOLOGICAL IMPROVERS SOFTNESS REDOX COLOR STRUCTURE AROMA ABSORBING ODORS OF REDUCED MICROTANN TANBLANCHE CRU TANNSTRUCTURE UVATANN ST DIRECT SOFTNESS VOLUME COLOR STRUCTURE AROMA ABSORBING
More informationCASTROVIEJO RIOJA JOVEN
RIOJA JOVEN VARIETAL: 100% Tempranillo VINTAGE: 2015 ALCOHOL: 13,5% Grapes from our highest-altitude vineyards which are going to give our wines freshness, moderate acidity and fruitiness, the typical
More informationThe 2016 vintage a grand, classique vintage. The 2015 vintage a great vintage that will go down in the history of Burgundy.
The 2016 vintage a grand, classique vintage. After a stunning 2015 vintage and a spring that was disrupted by climatic ups and downs, we wondered if Burgundy would be able to produce wines in 2016 that
More informationL Insoumise FRANCE. Bordeaux. AOC Bordeaux Supérieur % Merlot, 10% Cabernet Sauvignon
Bordeaux AOC Bordeaux Supérieur 2014 90% Merlot, 10% Cabernet Sauvignon A mix of cherry, plum, vanilla crème and mint aromas. Medium to full bodied with round tannins and a plush texture, ending with a
More informationRED WINE VINIFICATION, RAPID-EXPANSION (PART B)
ESCUDIER RAPID EXPANSION PART B ARTICLE 2 OF 5 PAGE 1 RED WINE VINIFICATION, RAPID-EXPANSION (PART B) Jean-Louis ESCUDIER INRA, UE Œnologie, IPV-ISSV Pech Rouge, 11430 Gruissan NOTE: THIS IS THE SECOND
More informationSpecific. Bacterias. Selection - Decision - Revelation
Specific Malolactic Bacterias Selection - Decision - Revelation Inoculation timings Traditionally, the chosen malolactic cultures were introduced just after alcoholic fermentation, sometimes even several
More informationGRAVES. The elegance of a vineyard PRESS BOOK. Mr and Mrs Lalanne
GRAVES The elegance of a vineyard PRESS BOOK Mr and Mrs Lalanne GRAVES The elegance of a vineyard Table of contents 6 7 8 History of Château Lassalle Philosophy of the Labbé Lalanne family The château
More informationRoero Arneis DOCG MONFERRATO BACKGROUND GRAPES. VINEYARD Sandy soil with marly, calcareous veins WINEMAKING AGEING TASTING NOTES PAIRING
Roero Arneis DOCG 100% Arneis - ARNEIS is a white varietal (grape) indigenous to Piedmont, specifically from the Roero area, north west of Alba. Over the last several years Arneis popularity has grown
More informationOur Ship has Come In
Our Ship has Come In We ve told many of our customers over the last two months that we were expecting an enormous shipment of wine from France. They re here and what a selection we have all shipped in
More informationWINE ANALYSIS 100 % Cabernet Sauvignon PH: 3,1. HARVEST Hand picked on mid March. It was harvested early with a high level of acidity.
ROSÉ 100 % Cabernet Sauvignon 12,8 % BY VOL 6,8 G/L IN TARTARIC ACID 3,1 8,5 G/L Hand picked on mid March. It was harvested early with a high level of acidity. Grapes coming from vineyards located in Rapel
More informationChâteau Du Barry Bordeaux Rouge-2012 Green s Cash Price: Château Lestage Chevillon Medoc-2010 Green s Cash Price:
Misa s Wines Misa s portfolio includes a broad range of wines and distinctive spirits from the world s top producing regions. From the most prestigious and highly-allocated Bordeaux and Burgundies to hand-picked
More informationHORIZON ROSÉ IGP MÉDITERRANÉE FAMILLE NEGREL SAS
HORIZON ROSÉ IGP MÉDITERRANÉE Sea, Sun, cicadas and a Horizon of pleasure. This Rosé is made with the Provence savoir-faire. Cinsault Syrah Destemming, crushing of the berries and pressing Blending and
More informationSERVING This young wine will appreciate airing to allow full expression to its aromas. Serve between 16 and 18 C Best consumed within one year.
KOUTOUBIA Appellation d Origine Garantie Coteaux de Mascara Grape Varieties : Grenache Cinsault Alicante Gold Medal at the Concours Mondial Brussels 2015 Koutoubia is a beautifully deep, intense color,
More informationIntroduction to the Practical Exam Stage 1. Presented by Amy Christine MW, DC Flynt MW, Adam Lapierre MW, Peter Marks MW
Introduction to the Practical Exam Stage 1 Presented by Amy Christine MW, DC Flynt MW, Adam Lapierre MW, Peter Marks MW 2 Agenda Exam Structure How MW Practical Differs from Other Exams What You Must Know
More informationPierre Gaillard Madeloc
Pierre Gaillard Vintner in Malleval and other hillsides banyuls & collioure 60 % Grenache Gris, 25 % Vermentino, 15 % Roussanne Vermentino is an aromatic grape variety producing wines with citrus and floral
More informationPresented during the Performance BIB meetings in Bristol, England 24 & 25 October By: Tony Hoare
BIB Shelf-life life Case Studies Presented during the Performance BIB meetings in Bristol, England 24 & 25 October 2012 By: Tony Hoare 1 Bagin Box Testing Objectives Case Study 1 To determine the effect
More informationle different de chateau de ferrand Vintages THE HEIRS OF BARON BICH OWNERS
1 le different de chateau de ferrand Vintages THE HEIRS OF OWNERS 2 THE VINTAGES OF LE DIFFERENT 2008 2008 Harvests: 10th to 24th October. Blend: Merlot 82% - Cabernet franc 9% - Cabernet sauvignon 9%.
More informationTHE ONLY WINERY IN LA RIOJA SPECIALISING IN THE ELABORATION OF WHITE WINES.
STATE OF THE ART IN WHITE WINES THE ONLY WINERY IN LA RIOJA SPECIALISING IN THE ELABORATION OF WHITE WINES. Leading the way in the Valles de Sadacia country wines, the new Rioja indication of origin for
More informationSpecific mediterranean characteristics. Mediterranean climate
Effect of global warming in mediterranean conditions Climate change - Average temperatures increase and efficient rainfalls decrease Consequences for vines and grapes - Shortening of phenologic stages
More informationKey Figures: Assets: A large and comprehensive Burgundy range, with strong qualitative potential - still and sparkling wines
Version 4, 2018 Key Figures: #1 Cooperative group in Burgundy 399 Members Area of production: 1,368 Ha (almost 10% of total area of production of Burgundy, not including Beaujolais) Turnover: 90 Million
More informationResearch in the glass DEGUSTAZIONE VINI
Research in the glass DEGUSTAZIONE VINI TASTING 1 2 3 1 4 DLR NEUSTADT: 2015 PINOT BLANC ICV D47 SEQUENTIAL INOCULATION DLR NEUSTADT: 2015 PINOT BLANC 12,5 % ALCOHOL PH 3,2 COMPLEX STYLE YEAST: Lalvin
More informationMLF tool to reduce acidity and improve aroma under cool climate conditions
MLF tool to reduce acidity and improve aroma under cool climate conditions Maret du Toit Lynn Engelbrecht, Elda Lerm, Doris Rauhut, Caroline Knoll and Sibylle Krieger-Weber Malolactic fermentation l Deacidification
More information200 Rittenhouse Circle West #5 Bristol, Pennsylvania
200 Rittenhouse Circle West #5 Bristol, Pennsylvania 19007 215.788.1300 info@vintageimportswines.com www.vintageimportswines.com Domaine Manuel Olivier 2015 Manuel Olivier is part of a bright, new generation
More informationBolgheri DOC Mosaico. Tuscany.
Bolgheri DOC Mosaico Appellation: BOLGHERI DOC Blend: 60% Merlot - 30% Cabernet franc - 10% Petit Verdot Vineyard age (year of planting): Merlot 2003,2011 - Cabernet franc 2003,2011 - Petit Verdot 2003,2011
More informationINSTRUCTIONS FOR CO-INOCULATION
INSTRUCTIONS FOR CO-INOCULATION Preliminary Considerations Objective of this protocol is to promote malolactic fermentation in conjunction with alcoholic fermentation. 1. Work within a temperature range
More informationRENAISSANCE WINE YEAST. Enlighted Science. Empowered Artistry.
RENAISSANCE WINE YEAST P R O D U C T C ATA L O G U E V I N TA G E 2 1 8 Enlighted Science. Empowered Artistry. S PREVENTION Even in trace amounts that can t be easily detected by wine consumers, S can
More informationStrategies for reducing alcohol concentration in wine
Strategies for reducing alcohol concentration in wine Cristian Varela Senior Research Scientist Alcohol in Australian wine 2014 2005 Average 13.6% 14.5% Ethanol Godden et al. 2015 Why is alcohol increasing?
More informationfrom the Maule Valley D.O. MAULE VALLEY WINE OF CHILE
from the D.O. MAULE VALLEY WINE OF CHILE Welcome to D.O. MAULE VALLEY WINE OF CHILE is a brand part of Donoso Group, a Chilean Holding that works with premium and ultra-premium wines and extra virgin olive
More informationBODEGAS DOMINIO DE BERZAL
White Wine A superbly fresh, fruity wine which preserves all the primary aromas of the Viura and Malvasía grapes, hinting at citric fruits mixed with apple and pear. Varieties: 90% Viura and 10% Malvasia.
More informationInfluence of climate and variety on the effectiveness of cold maceration. Richard Fennessy Research officer
Influence of climate and variety on the effectiveness of cold maceration Richard Fennessy Research officer What is pre-fermentative cold maceration ( cold soak ) and what are the benefits? Introduction
More informationTOASTING TECHNIQUES: Old World and New World RESEARCH. Joel Aiken and Bob Masyczek, Beaulieu Vineyard Maurizio Angeletti, Antinori Winery
RESEARCH TOASTING TECHNIQUES: Old World and New World Joel Aiken and Bob Masyczek, Beaulieu Vineyard Maurizio Angeletti, Antinori Winery www.worldcooperage.com 1 INTRODUCTION In the traditional art of
More informationWhen life throws you lemons, how new innovations and good bacteria selection can help tame the acidity in cool climate wines
When life throws you lemons, how new innovations and good bacteria selection can help tame the acidity in cool climate wines Dr. Sibylle Krieger-Weber R&D Bacteria, Lallemand Germany VitiNord August 2
More informationThe Cru Classé Wines Château Sainte Marguerite
The Cru Classé Wines Special Vintages Rosé Saint Pons Symphonie Pourpre Symphonie Or M of Marguerite Rosé Prestige Rouge Prestige Blanc de blancs «La Désirade» Grande Réserve Rosé Organic Rouge Organic
More informationUnderstanding yeast to prevent hydrogen sulfide (H 2 S) in wine. Enlightened science Empowered artistry. Matthew Dahabieh, PhD
Understanding yeast to prevent hydrogen sulfide (H 2 S) in wine Enlightened science Empowered artistry Matthew Dahabieh, PhD Volatile sulfur compounds Viticulture Aging Fermentation Sources of H 2 S Fermentation
More informationSpicy: aromatic notes that come from either the impact of wood or from the grape variety (see Aromas).
Savoir de?guster re?imp:mise en page 1 4/07/16 10:51 Page 65 organoleptic qualities. Short: the finish of a wine that lacks volume and persistence. Silky: tannins that are smooth and velvety. Sourness:
More informationARBAUDE ROSÉ AOP CÔTES DE PROVENCE. BOTTLE SIZE Bordelaise : 37,5cl / 75cl / 150cl
ARBAUDE ROSÉ Arbaude is the name of the main plot of the 5 hectares planted under the Côtes de Provence Appellation. These delightful wines with intense fruit flavours are a perfect match for an aperitif
More informationeconstor Make Your Publications Visible.
econstor Make Your Publications Visible. A Service of Wirtschaft Centre zbwleibniz-informationszentrum Economics Poulard, Alain; Pascari, Xenia; Gaina, Boris Conference Paper Influence of non-saccharomyces
More informationIT S TIME TO BRING MERLOT BACK
IT S TIME TO BRING MERLOT BACK WHAT IS MERLOT? Merlot is a wine grape with large, fleshy berries with a dark bluish color. The name is believed to be a diminutive of the French merle, or blackbird. Merlot
More informationGUIDE CRACKING TECHNOLOGICAL
www.martinvialatte.com CRACKING GUIDE TECHNOLOGICAL Heat treatment of white musts: What is cracking? Review of harvest treatment techniques One of the first techniques for treating the harvest to emerge
More informationAN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION
Effect of non-saccharomyces yeasts on the volatile chemical profile of Shiraz wine M.E. B. Whitener, J. Stanstrup, S. Carlin, B. Divol, M.Du Toit And U. Vrhovsek What the authors did. They investigated
More informationFautor Winery is a story of values, passion, courage of being different and dedication to perfectionism, bridging traditions with modern style and
Fautor Winery is a story of values, passion, courage of being different and dedication to perfectionism, bridging traditions with modern style and innovation. ILLUSTRO ILLUSTRO Chardonnay Sauvignon Blanc
More informationOregon Wine Advisory Board Research Progress Report
Grape Research Reports, 1996-97: Fermentation Processing Effects on Anthocyanin and... Page 1 of 10 Oregon Wine Advisory Board Research Progress Report 1996-1997 Fermentation Processing Effects on Anthocyanin
More informationLittle Things That Make A Big Difference: Yeast Selection. Yeast selection tasting
Little Things That Make A Big Difference: Yeast Selection Yeast selection tasting Wine Aroma PRIMARY AROMAS Grape-derived Monoterpenes (floral, fruity) Norisoprenoids (floral, perfumy) Methoxypyrazines
More informationD.O. MAULE VALLEY PREMIUM WINE CHILE
D.O. MAULE VALLEY PREMIUM WINE CHILE From the mid-1800s, noble French vines came to the Maule Valley for the first time. The grapes expanded their domain, Today this valley attracts wine lovers for its
More informationThe Importance of Dose Rate and Contact Time in the Use of Oak Alternatives
W H I T E PA P E R The Importance of Dose Rate and Contact Time in the Use of Oak Alternatives David Llodrá, Research & Development Director, Oak Solutions Group www.oaksolutionsgroup.com Copyright 216
More informationBotella. Tasting Notes
~ Botella ~ Tasting Notes 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2010 Sea Smoke Botella Pinot Noir Winemaking: We sorted clusters in the vineyard and then gently destemmed following an evening
More informationBlessed with some of the best grape-growing land in New Zealand s Northland region, The Landing vineyard produces award-winning, sustainable wines.
THE LANDING CHARDONNAY 2015 Grown on the coastal slopes overlooking the Bay of Islands, the 2015 Chardonnay is an expression of citrus, stonefruit and fine oak flavours, with a long and delicious finish.
More informationCATALOGUE OENOLOGICAL PRODUCTS
CATALOGUE OENOLOGICAL PRODUCTS 2014-2015 www.martinvialatte.com ACHIEVE AN OBJECTIVE www.martinvialatte.com Exotic VIAZYM MP NEO CRISPY NUTRICELL AA VIALATTE FERM W12 THE SECRET OF QUALITY Freshness KNOW-HOW
More informationIntroduction to the Practical Exam Stage 1
Introduction to the Practical Exam Stage 1 2 Agenda Exam Structure How MW Practical Differs from Other Exams What You Must Know How to Approach Exam Questions Time Management Practice Methodologies Stage
More informationLAWSON S DRY HILLS ESTATE SERIES Riesling 12.5% Alc MARLBOROUGH NEW ZEALAND
Wednesday, June 06, 2018 WINEMAKER S NOTES = The grapes were harvested at dawn, gently pressed and then the juice was transferred to stainless steel tanks and fermented at a cool temperature. The fermentation
More informationCo-inoculation and wine
Co-inoculation and wine Chr. Hansen Fermentation Management Services & Products A definition of co-inoculation Co-inoculation is the term used in winemaking when yeasts (used to manage alcoholic fermentations
More informationRESOLUTION OIV-OENO
RESOLUTION OIV-OENO 462-2014 CODE OF GOOD VITIVINICULTURAL PRACTICES IN ORDER TO AVOID OR LIMIT CONTAMINATION BY BRETTANOMYCES THE GENERAL ASSEMBLY, Considering the actions of the Strategic Plan of the
More informationSENSORY EVALUATION. Red Wines
SENSORY EVALUATION Red Wines What is Sensory Analysis Analytical approach for producers Descriptive and communication tool for consumers Sight Smell Taste Sweet Sour Bitter Salty Umami Flavor Combination
More informationOregon Wine Advisory Board Research Progress Report
Page 1 of 7 Oregon Wine Advisory Board Research Progress Report 1997-1998 Fermentation Processing Effects on Anthocyanins and Phenolic Composition of Oregon Pinot noir Wines Barney Watson, Naomi Goldberg,
More informationHarvest Series 2017: Yeast Nutrition
Harvest Series 2017: Yeast Nutrition Jasha Karasek Winemaking specialist Enartis USA WEBINAR INFO 40 Minute presentation + 20 minute Q&A Save Qs until end of presentation Use chat box for audio/connection
More informationPremium Bulk Wine List - Available for Sale* *Availability and prices are subject to change at any time due to market conditions.
Premium Bulk Wine List - Available for Sale* *Availability and prices are subject to change at any time due to market conditions. 17102 Barbera 2017 California 13.02% 15,731 16034 Cabernet Franc 2016 Napa
More informationChampagne & Sparkling Wine
Champagne & Sparkling Wine House Champagne A generous lively Champagne, fresh and well balanced on the palate. 50.00 Prosecco Borgo Col Alto A delicately fruity aromatic bouquet with hints of flowers,
More informationQUAILS GATE 2016 OLD VINES FOCH WINE STYLE TASTING & PAIRING WINEMAKING TECHNICAL NOTES. Alc. by volume: 13 % Residual sweetness: Sweetness code: 0
2016 OLD VINES FOCH Maréchal Foch is a grape varietal that was once widely planted across the Valley. Only a small handful of wineries still grow this varietal and it produces intensely flavored red wines.
More informationOUR WINES. A comprehensive enthusiast s guide
OUR WINES A comprehensive enthusiast s guide INSIDE MAISON CASTEL MERLOT 1 MAISON CASTEL CHARDONNAY 2 AOC CÔTES DU RHÔNES GRENACHE - SYRAH 3 CHATEAU CAVALIER CÔTES DE PROVINCE CUVÉE MARAFIANCE 4 CHATEAU
More informationWHITES AND ROSÉS - BY THE GLASS AND BOTTLE
WHITES AND ROSÉS - BY THE GLASS AND BOTTLE LES BLANCS KIR 10 Chardonnay and creme de cassis. KIR ROYAL 12 Sparkling wine and creme de cassis. MIMOSA 9 27 Sparkling wine and fresh orange juice. VEUVE PARISOT
More informationOak Maturation :: This wine
The Katnook Estate range of premium quality, single varietal wines is an expression of the classic and unique characteristics of the Coonawarra wine region. Since 1980, Senior Winemaker Wayne Stehbens
More informationPrefermentation maceration in red winemaking: risk control and alternatives
Prefermentation maceration in red winemaking: risk control and alternatives Marie-Laure Murat 1, Charlotte Gourraud 2 1 SARCO, research subsidiary of the Laffort group, 11 rue Aristide Bergès, 33270 Floirac
More informationConstruction of a Wine Yeast Genome Deletion Library (WYGDL)
Construction of a Wine Yeast Genome Deletion Library (WYGDL) Tina Tran, Angus Forgan, Eveline Bartowsky and Anthony Borneman Australian Wine Industry AWRI Established 26 th April 1955 Location Adelaide,
More informationRESERVA FETEASCA NEAGRA Bogdan. Domeniul
RESERVA FETEASCA NEAGRA -2015- Reserva Feteasca Neagra is a wine, made from healthy and vigorous grapes, carefully hand-picked. Exquisite elegance of its body is given by the numerous and condensed ripe
More informationCastillo de Jumilla BLANCO
BLANCO Young white Grape varieties, 60% Sauvignon Blanc 30% Macabeo 10% Airen Vintage: 2016 Alcohol content: 12.00% Elaboration: The grapes were harvested at the beginning of September 2016 and the must
More informationThe organoleptic control of a wine appellation in France
The organoleptic control of a wine appellation in France Yves CHEVALIER Institut National de l Origine et de la Qualité (INAO)-FRANCE y.chevalier@inao.gouv.fr Friday, October 2, 2015 - Context, historic
More informationPere Ventura Gran Vintage 2014, new Cava de Paraje Calificado in DO Cava
Pere Ventura Gran Vintage 2014, new Cava de Paraje Calificado in DO Cava This is the highest quality distinction for Premium cavas in DO Cava based on the singularity of its landscape of origin The Official
More informationPASTOR DIAZ WINES FROM LA RIOJA
PASTOR DIAZ WINES FROM LA RIOJA THE REGION The D.O. Rioja covers a large growing area straddling the banks of the River Ebro along a stretch of over 100 kilometres running from north-west to south-east
More informationTasting Notes of Roger C. Bohmrich MW. Sensuality & style in the Southern Rhône
Sensuality & style in the Southern Rhône Tasting & visit to the property March 2015 Clos du Caillou s cellars are situated along the eastern edge of Châteauneuf-du- Pape not far from the village of Courthézon,
More informationAlternative Varieties Research in Western Australia. Kristen Kennison, Richard Fennessy & Glynn Ward Department of Agriculture and Food WA
Alternative Varieties Research in Western Australia Kristen Kennison, Richard Fennessy & Glynn Ward Department of Agriculture and Food WA Why alternative varieties? Diversity and greater range of flavours
More informationThe effect of Yeast Strain, Grape Solids, Nitrogen and Temperature on Fermentation Rate and Wine Quality 0 A TROMP
The effect of Yeast Strain, Grape Solids, Nitrogen and Temperature on Fermentation Rate and Wine Quality 0 A TROMP Viticultural and Oenological Research Institute (VORI), Private Bag X5026, 7600, Stellenbosch,
More informationDevelopment and characterization of wheat breads with chestnut flour. Marta Gonzaga. Raquel Guiné Miguel Baptista Luísa Beirão-da-Costa Paula Correia
Development and characterization of wheat breads with chestnut flour Marta Gonzaga Raquel Guiné Miguel Baptista Luísa Beirão-da-Costa Paula Correia 1 Introduction Bread is one of the oldest functional
More informationNative Yeast Fermentation Trials
Native Yeast Fermentation Trials Native Yeast Fermentation Trials Dan Goldfield Dutton-Goldfield Winery Ken Wright Ken Wright Cellars Jeff Maccario ETS Laboratories Grant Coulter Beaux Frères Winery Ben
More informationCATALOGUE OENOLOGICAL PRODUCTS
CATALOGUE OENOLOGICAL PRODUCTS 2015-2016 www.martinvialatte.com ACHIEVE AN OBJECTIVE www.martinvialatte.com Exotic VIAZYM MP NEO CRISPY NUTRICELL AA VIALATTE FERM W28 THE SECRET OF QUALITY Freshness KNOW-HOW
More informationCharacterisation, Expression, Distinction
ŒNOLOGICAL YEASTS Characterisation, Expression, Distinction WHITE AND ROSÉ WINES expression is extremely important when it comes to perceiving the quality of white or rosé wines. It often depends on the
More informationQUINTA DE CHOCAPALHA ALDEIA GALEGA DA MERCEANA PORTUGAL
COMPANY S NAME: CASA AGRÍCOLA DAS MIMOSAS, LDA. QUINTA DE CHOCAPALHA TELEPHONE: 00351 263769317 FAX: 00351 263769316 E-MAIL: chocapalha@chocapalha.com CONTACTS: Alice and Paulo Tavares da Silva COMPANY:
More informationREASONS FOR THE RISE IN ALCOHOL LEVELS IN NAOUSSA PDO WINES. Presented by Yiannis Karakasis MW
REASONS FOR THE RISE IN ALCOHOL LEVELS IN NAOUSSA PDO WINES Presented by Yiannis Karakasis MW THE FACTS Alsace +2% PA Napa Valley from 12.5% PA, grapes are currently being harvested above 14% COULD THIS
More informationPierre Gaillard Cottebrune
Pierre Gaillard Vintner in Malleval and other hillsides faugères Surface area: 1 hectare Grape varieties: 33 % Roussane, 33 % Vermentino and 33 % Grenache Blanc Soils: brown schist Yield: 16hl/ha The grapes
More informationMLF co-inoculation how it might help with white wine
MLF co-inoculation how it might help with white wine Malolactic fermentation (MLF) is an important process in red winemaking and is also increasingly used in white and sparkling wine production. It is
More informationIntroduction to MLF and biodiversity
Introduction to MLF and biodiversity Maret du Toit DEPARTMENT OF VITICULTURE AND OENOLOGY INSTITUTE FOR WINE BIOTECHNOLOGY Stellenbosch University E-mail: mdt@sun.ac.za Microbiology of wine your perpsectives
More informationGran Fondo Umbria Italy 2015/ Sacchetto Pinot Grigio Italy 2016/
WHITE 175 250 BTL Gran Fondo Umbria Italy 2015/16 4.50 6.20 17.50 A fruity, dry white wine with a hint of spiciness from the Grechetto grape. Fresh & zesty with delicate aromas of dried fruit & almond
More informationHOUSE WINE G B. 14 Selection 23 Sauvignon Blanc This delightfully aromatic Sauvignon Blanc is a crowd pleaser.
HOUSE WINE G B 13 Selection 23 Shiraz 8.50 32 Whether it s a BBQ with friends or your favourite pizza, this Shiraz is your wine allrounder. 14 Selection 23 Sauvignon Blanc 8.50 32 This delightfully aromatic
More informationProduction. Tasting. Food pairing. Logistics
100% Garnacha 70-100 years 1000-1500 kg/ha Slate and stony 800-1000 m Inox vats fermentation controlled at 25º. Autochthonous yeast 12 months in American, European and French oak Cherry red, very deep
More informationRESERVE VINTAGE 2014 SIR HENRY SHIRAZ REGION: TASTING NOTES: WINEMAKING: ACCOLADES: Blackwood Valley, Western Australia
RESERVE SIR HENRY SHIRAZ 95 93 Deep purple, with aromas of blackcurrants and black pepper, with intense focussed palate of liquorice and berries, long smooth tannins with a fine finish. Hand plunged in
More informationEnzyme and mannoprotein to finely tune the wines for your markets. Rémi SCHNEIDER, Application and Product Manager, Oenobrands
Enzyme and mannoprotein to finely tune the wines for your markets Rémi SCHNEIDER, Application and Product anager, Oenobrands USE OF ENZYE AND ANNOPROTEINS IN BULK WINES : WHAT FOR? Fine tuning of the wine
More informationBrunello di Montalcino
Brunello di Montalcino Appellation: BRUNELLO DI MONTALCINO DOCG in Montalcino 1975,1989,1998,2000 Soil Type: Medium textured, calcareous-clayey (lower Exposure: South-East/West-East/East-West/North- South
More informationSANTOLA VINHO VERDE. Producer Soc. Agric. Com. Vinhos Messias, SA Region Vinho Verde. Alcohol Volume 9,0 % vol.
SANTOLA VINHO VERDE Producer Soc. Agric. Com. Vinhos Messias, SA Region Vinho Verde Soil Granitic Alcohol Volume 9,0 % vol. Total Acidity 7,2 g/l in tartaric acid Residual Sugar 13,0 g/l Winemaker João
More informationMaule Valley SANTIAGO
Maule Valley The area is located 250 km (155 mi) south of Santiago, Chile s capital city, and forms part of the Central Valley region. It is one of the largest wine growing regions in Chile and it is also
More informationWhite Wine. An elegant, soft and dry white wine with excellent flinty minerality. Fresh and fruity with well-balanced acidity and a pleasant finish.
Clean, Crisp & Dry White Wine 1. Cortefresca Pinot Grigio - Veneto, Italy 2016-12% An elegant, soft and dry white wine with excellent flinty minerality. 2. Vistamar Brisa Sauvignon Blanc - Central Valley,
More information