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Malolactic fermentation
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161	2012 LAURA’S WHITE THE VINTAGE The 2012 growing season felt like it had been imported up from California. An extremely early start to the vintage began in April Add to Reading List Source URL: creeksidewine.com Language: English - Date: 2014-11-17 13:16:26 Wine tasting Sauvignon blanc Chardonnay Malolactic fermentation Riesling Acids in wine Fermentation Gewürztraminer Port wine Wine Oenology Gustation
162	2010 QUEENSTON ROAD VINEYARD RESERVE MERLOT THE VINTAGE Add to Reading List Source URL: creeksidewine.com Language: English - Date: 2014-11-17 13:16:08 Food and drink Fermentation Acids Acids in wine Wine tasting Malolactic fermentation Merlot Oak Wine Oenology Biotechnology
163	Pinotage The Beyerskloof Pinotage boast with being South-Africa’s most popular Pinotage, and it’s no wonder. This wine has shown a fruity and enjoyable consistency year after year. Classic Pinotage. A wine made to en Add to Reading List Source URL: www.beyerskloof.co.za Language: English - Date: 2014-11-18 10:37:55 Food and drink Biotechnology Pinotage South African wine Wine tasting Acids in wine Malolactic fermentation Vine training Oenology Fermentation Wine
164	Diesel Pinotage From the classy, take-me-seriously bottle with its elegant label, featuring a delicate drawing of a remarkable canine companion, to the multiple awards proclaiming its status, it is obvious that Beyersklo Add to Reading List Source URL: www.beyerskloof.co.za Language: English - Date: 2014-11-18 08:24:23 Food and drink Fermentation Pinotage South African wine Wine tasting Malolactic fermentation Acids in wine Winemaking Oak Oenology Wine Biotechnology
165	Pinotage The Beyerskloof Pinotage boast with being South-Africa’s most popular Pinotage, and it’s no wonder. This wine has shown a fruity and enjoyable consistency year after year. Classic Pinotage. A wine made to en Add to Reading List Source URL: www.beyerskloof.co.za Language: English - Date: 2014-11-18 08:30:49 South African wine Wine tasting Acids in wine Vine training Biotechnology Wine Malolactic fermentation Alcohol Oenology Food and drink Pinotage
166	Using Selected Yeast Strains to Reduce Wine Total Acidity Katie Cook, University of Minnesota A balanced wine should be the goal of every winemaker – not only in the wine’s chemistry, but in the wine’s aroma and Add to Reading List Source URL: northerngrapesproject.org Language: English - Date: 2014-10-01 15:54:13 Chemistry Fermentation Dicarboxylic acids Hydroxy acids Malic acid Acids in wine Winemaking Malolactic fermentation Red wine Wine Oenology Food and drink
167	Pinotage Reserve The Reserve range, and in particular this Pinotage, typifies the quality of the Pinotage grape and our winemaking ability. This premium range wine is representative of the region through its main focus o Add to Reading List Source URL: www.beyerskloof.co.za Language: English - Date: 2014-11-18 10:17:51 Biotechnology Fermentation Pinotage South African wine Wine tasting Malolactic fermentation Acids in wine Winemaking Oenology Wine Food and drink
168	Pinotage Reserve The Reserve range, and in particular this Pinotage, typifies the quality of the Pinotage grape and our winemaking ability. This premium range wine is representative of the region through its main focus o Add to Reading List Source URL: www.beyerskloof.co.za Language: English - Date: 2014-11-18 08:33:27 Food and drink Fermentation Pinotage South African wine Wine tasting Acids in wine Winemaking Sauvignon blanc Malolactic fermentation Oenology Wine Biotechnology
169	Pinotage The Beyerskloof Pinotage boast with being South-Africa’s most popular Pinotage, and it’s no wonder. This wine has shown a fruity and enjoyable consistency year after year. Classic Pinotage. A wine made to en Add to Reading List Source URL: www.beyerskloof.co.za Language: English - Date: 2014-11-18 10:14:21 Wine tasting Acids in wine Malolactic fermentation Wine Vine training Food and drink Alcohol Biotechnology Pinotage South African wine Oenology
170	News You Can Use Wine Deacidification The effectiveness of seed crystals to reduce acidity is being evaluated in La Crescent, Frontenac, and Frontenac gris in a study at Cornell University. photo: Chris Gerling Add to Reading List Source URL: northerngrapesproject.org Language: English - Date: 2014-10-01 16:11:29 Biotechnology Food and drink Acids Acids in wine Malolactic fermentation Winemaking Frontenac Mass deacidification Grape Oenology Wine Fermentation

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