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Cellar Facilities and Equipment
Chapter4 Materials and Supplies
6 other sections not shown
acetic acid acetic acid bacteria activity advisory opinion dated aeration alcoholic fermentation amount aroma barrels bentonite bitartrate blend bottle Brix carbon Cayuga White chemical chlorine clarify cleaning and sanitizing clear wine color plates commercial containers corks crushing detergent dioxide enzyme FDA advisory opinion filter filtration fining agents flask flavor free S02 fruit gallons grams grapes GRAS harvest heat home winemakers hot water important Isle Wine Cellars juice lactic acid bacteria lees malic acid maturation mg/L must/wine Na0H oxidation phenolic potassium potassium bitartrate potassium metabisulfite potassium sorbate Presque Isle Wine produced proteins pump racking red wine remove residual sugar rinse Scott Laboratories sediment skin contact soil soluble solution sorbic acid spoilage stabilize wine storage sugar content sulfur surface table wines tanks tannin tartaric acid temperature tion tube varieties volume white wine wine pH wine production wine quality wine style winemakers wineries yeast yeast strains