Abstracts » Food and beverage industries

The closet case

Article Abstract:

The popularity of wine collecting is such that vintners have changed their styles to reflect current market demand. The longevity of wine was formerly based on age, but the trend is now to create tasty wine that can be sold within months of the harvest. The type and age of oak used in the barrels has also become a factor in taste, based on market demand.

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Second thoughts on secondary fermentation

Article Abstract:

Some winemakers allow their Chardonnays to undergo secondary fermentation, known as malolactic fermentation (ML). ML wines tend to be richer and more complex while young, while non-ML wines are said to age better. A blind taster felt a preference for ML wines.

Analysis, Cover Story, Fermentation, Wine microbiology

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Stony Hill's bygone era

Article Abstract:

An account of the history and development of Stony Hill Vineyard, California, is given. The reasons behind its successful winemaking and the potential of its 1999 vintage are discussed.

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