fermentations

Red wines are made with the skins … material on the skins is directly contributed to the wine (this is from where some of the yeast for “natural” fermentations comes).

Rocks for shocks: geologists don’t “debunk” terroir; minerality questioned | Dr Vino's wine blog 2009

Some of the viticulture and winemaking techniques required; which are both time consuming and meticulous, are intimate knowledge of the vineyard by spending time with the vines and the grower throughout the seasons, hand-sorting, lees management, barrel and hand-punched down open-top fermentation using indigenous yeast, and unhurried, often delayed fermentations that don't allow for early sulfur additions.

Brad Haskel: Defining Artisanal Wine: 5 Wine Pros Try Brad Haskel 2011

Because there are effectively 97 winemakers/owners here, however, the Vines of Mendoza created 161 smaller fermentations in 2011 alone.

Owning a Piece of the Vineyard Heidi Mitchell 2012

Amines are indeed the product of bacterial infections that seem to happen in conjunction with malo-lactic fermentations.

Wine, allergies, histamines and sulfites - reactions from an allergist | Dr Vino's wine blog 2010

Some of the viticulture and winemaking techniques required; which are both time consuming and meticulous, are intimate knowledge of the vineyard by spending time with the vines and the grower throughout the seasons, hand-sorting, lees management, barrel and hand-punched down open-top fermentation using indigenous yeast, and unhurried, often delayed fermentations that don't allow for early sulfur additions.

Brad Haskel: Defining Artisanal Wine: 5 Wine Pros Try Brad Haskel 2011

A winery of this size—producing 180,000 bottles a year—would typically make 10 fermentations types of wines, she tells me.

Owning a Piece of the Vineyard Heidi Mitchell 2012

You have to throw away a lot of foreshots, and you have to permit slow, low alcohol fermentations if what you want is good booze.

CHASING the WHITE DOG MAX WATMAN 2010

You have to throw away a lot of foreshots, and you have to permit slow, low alcohol fermentations if what you want is good booze.

CHASING the WHITE DOG MAX WATMAN 2010

You have to throw away a lot of foreshots, and you have to permit slow, low alcohol fermentations if what you want is good booze.

CHASING the WHITE DOG MAX WATMAN 2010

"We did 150 separate fermentations of pinot noir last year, which allowed us to pick when the grapes were ripe rather than when a tank was available," Adelsheim said.

Wine: Changing what's outside, and in 2010