Articles tagged with the word "phenolics":

Accentuated cut edges (ACE) maceration on pinot noir

Published on June 29, 2016

Dr. Angela Sparrow at the University of Tasmania, Australia has devised what is known as the ACE (accentuated cut edges) technique of pinot noir maceration.


Controlled phenolic release – microwave maceration

Published on June 16, 2016

Controlled phenolic release (CPR) is a phenolic extraction technique that combines pre-fermentation maceration of fruit by microwave heating to 70°C, with a hold time during which the must is held at that temperature.

Show All Articles

Australia Austria Beaujolais Bordeaux Burgundy carbonic maceration carignan Chablis champagne chardonnay chenin blanc closure cool climate cork Crus Bourgeois England English France gamay Germany gruner veltliner Italy Languedoc lees Loire minerality New Zealand pinot noir Puglia riesling sangiovese sauvignon blanc shiraz Sicily South Africa Spain sparkling sparkling wine sustainability sustainable syrah Tasmania terroir Tuscany Victoria
Jump to the top of this page