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This article will focus on the popular variety of fermentation technology, we want to know the role of technology and its effects, understand technical theories and try to find the next decade, winemaker will always be used in fermentation technology. The past three decades, the California wine industry has witnessed the ups and downs fermentation technology. Early 80s of last century, winemakers who will be white Wine To dip dermis, and sometimes also to white grape juice before fermentation oxidation. Red grapes are usually reach 24 degrees Brix when picked, then pressed into the fermentation tank, using sulfur dioxide, tartaric acid treatment, the next morning to join the brewing yeast. Brewing process Centrifuges Very popular with the rotary fermenter. Over the years, people generally used in the grapes before fermentation to extend the impregnation method, has recently become popular of infusion. This article will focus on the current popularity of various fermentation technology, we want to know the role of technology and its effects, understand technical theories and try to find the next decade, winemaker will always be used in fermentation technology. We have invited a number of different backgrounds winemaker: from large wineries to small wineries, breweries, including sparkling wine types, static and wine, and even non-alcoholic de-alcohol wine. They provide advisory services to many foreign wineries, interview not only covers the application of fermentation technology, also revealed the winemaker fermentation technologies in the choice of these tips. Profiles Odd Professor (OdedShakked) 1984 from Israel to the United States Davis winemaking studies. After graduation, Oder family winery in Jordan for 18 years in the wine and the static bubble brewing since 1998 running his own Lombard (Longboard) wineries, vineyards and now annual output of 10,000 cases of wine. Ray? Width Huffman (RayKaufman) from the Sonoma vineyards. Initially filling the filling online part time worker, then worked in a number of wine cellars, and eventually found a suitable job Kenwood winery. Twenty years ago, Ray moved to LaurelGlen, now with Patrick? Campbell Cooperation Wine exported to 17 countries. Barry (BarryGnekow) at Davis majoring in biochemistry in 1976 graduate wine. Barry first assistant in the J. Lohr Winery winemaker, after Sell Manager of the Department for three years. In 1990 he pioneered the production of non-alcoholic wine reverse osmosis. Why use of infusion wine? Mine: 15 years ago, we started to use local native yeast fermentation, the fermentation process of cold soaking is the very nature of a link. I think that there is no harm of infusion, the contrary help to slow down the fermentation process. Add berries, fermentation process depends on the temperature, the temperature is too high, need to immediately cool. Of infusion also apply to Cabernet Brewing. For coloring and extraction needs, we must be soaked with the use of native yeast together. In addition, a good cold soaking method can prevent over-extraction. Barry: I am experimenting as much as possible in many areas of infusion. For red grapes harvested at different times, and the fermentation tank size, and sometimes of infusion is not feasible. If the night to take advantage of low start picking grapes and brewing, do not need to cold dip. Before the start of fermentation, Juice Baptist together with the peel, so that some reactions can not under the influence of microbial activity. This will give the wine a deeper color and better taste, I think these more suitable for Pinot Noir. Odd: a kind of theory that the fermentation process should be combined with anti-Extraction method, particularly when you add grape stems. If the bloom highly doped wine grapes in the fermentation tank stems, will eventually entrained juice grape stems. We are high quality suppliers, our products such as China core driller , China oilfield equipment for oversee buyer. To know more, please visits cnc drilling machine.
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