Innovative Pinot noir maceration (AWRI webinar)
Автор: The_AWRI
Загружено: 2016-09-28
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Presenter: Dr Anna Carew
Recorded: 29 September 2016
Processes to manage phenolic extraction have particular importance when making Pinot Noir table wine because the variety has a really unusual tannin distribution. In most red grape varieties there is a large amount of tannin in skin and a smaller amount in the seeds, but with Pinot Noir it is the other way around. Pinot Noir can also be fairly light in colour and can collapse with ageing if it does not have sufficient colour, or sufficient tannin to bind the colour, or if the binding process is not effective. This webinar explores a number of options for maceration that enhance control of phenolic extraction, including cold soaking, extended maceration, microwave maceration with managed hold time, as well as in-line carbon dioxide (dropping the temperature to 10°C using dry ice) and ultrasound techniques.
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