Archive for June, 2016:
Accentuated cut edges (ACE) maceration on pinot noir
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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.
A minor musing on ‘natural’ – via Raventos i Blanc xarel-lo
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A minor musing on ‘natural’ – I’m reminded of certified organic wines in the early days, so 20 years ago and more
Saccharomyces interspecific hybrids: a new tool for sparkling winemaking
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Research presented at the ninth international cool climate wine symposium in May 2016 by Jenny Bellon of the AWRI’s yeast breeding programme showed the results of working with new interspecific hybrids of Saccharomyces yeast. The aim of the research was to identify new wine yeasts which ferment efficiently and which offer different flavours and aromas.
Controlled phenolic release – microwave maceration
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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.
English and Welsh wine industry comes of age
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The 9th international cool climate wine symposium took place in Brighton, UK, last month – “the first serious academic wine symposium to take place in the British Isles” said keynote speaker Jancis Robinson MW.
Exton Park, Pinot Meunier Rosé
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This 100% pinot meunier bubbly from Hampshire vineyard Exton Park is jolly tasty. It’s very unusual to find a traditional method sparkler made using just this grape variety.
