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Brettanomyces, Clean wine, Organic, bees, Bio, Natuurwijn, Terroir, alcoholvrijewijn, malolactic fermentation, yeast.

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For these barrels of wine, it’s “merroir” … not “terroir”
01 September 2021 19:30
For these barrels of wine, it’s “merroir” … not “terroir”

A winemaker in southwest France has invented and patented a new process that involves submerging wine barrels under water.


[www.marketplace.org]

John

Life is always better when I wine.

Koken is meer dan een recept.
The increasing appeal of organic wine
03 September 2021 17:29
The increasing appeal of organic wine

September is organic wine month, a time to celebrate all the best things about organic wine. Earlier this year, National Liquor News did just that, with this feature on the organic wine sector.


[theshout.com.au]

John

Life is always better when I wine.

Koken is meer dan een recept.
Do yeast lees always stimulate wine malolactic fermentation?
21 September 2021 19:10
Do yeast lees always stimulate wine malolactic fermentation?

Sourced from: Balmaseda, A., Rozès, N., Bordons, A., Reguant, C. (2021). Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium. Food Microbiology 99, 103839. [doi.org]


[www.ciencia-e-vinho.com]

John

Life is always better when I wine.

Koken is meer dan een recept.
Biodynamic, Natural and Infused With Rose Petals?
05 January 2022 19:19
Biodynamic, Natural and Infused With Rose Petals?

A handful of natural winemakers is pushing the limits of co-fermentation, aromatizing their wines with everything from chestnut flowers to sumac berries and basil.


[punchdrink.com]

John

Life is always better when I wine.

Koken is meer dan een recept.
Wine Spectator Looks to the Future
20 January 2022 19:50
Wine Spectator Looks to the Future

Expanded duties for veteran editors and welcome to a new senior editor


[www.winespectator.com]

John

Life is always better when I wine.

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NATURAL WINE IS THE NEW NORMAL
31 January 2022 19:10
NATURAL WINE IS THE NEW NORMAL

It may not have been love at first sip, but it was a natural kind of progression: a look into natural wine and enotecas with great taste.


[italicsmag.com]

John

Life is always better when I wine.

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How Hard Is It To Make Biodynamic Wine? One Italian Winery Shows Us
08 February 2022 19:12
How Hard Is It To Make Biodynamic Wine? One Italian Winery Shows Us

Biodynamic vineyards in Montepulciano.

Romantic, sun-dappled notions of winemaking in Tuscany are just that, notions. The real truth is buried, along with the cow manure, in the soil and carried in the hard-working hands of the people who tend it. Consider Virginie Saverys, owner of Avignonesi winery in Montepulciano Italy. She willingly left the cozy confines of a successful career as director of a Belgian shipping firm to take on the demanding, stressful task of converting the highly-regarded Avignonesi winery into a fully certified organic, biodynamic and vegan operation. For both Saverys and her husband Max de Zarobe, taking over a winery was a massive leap—converting it to biodynamics was arguably an act of madness.


[www.forbes.com]

John

Life is always better when I wine.

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Japan brews ‘space sake’ from yeast sent into orbit
07 March 2022 19:18
Japan brews ‘space sake’ from yeast sent into orbit

A brewery in Japan’s eastern Fukushima prefecture has created an out-of-this-world sake using yeast that came from space. And all to help the region recover from a devastating earthquake.


[www.thedrinksbusiness.com]

John

Life is always better when I wine.

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Why Fruit Wines Are the Next Big Thing in Natural Winemaking
22 March 2022 19:11
Why Fruit Wines Are the Next Big Thing in Natural Winemaking

Apple and pear wines are providing possibilities in an industry grappling with climate change.


[www.thrillist.com]

John

Life is always better when I wine.

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We Need to Talk About Wine Faults
11 April 2022 19:35
We Need to Talk About Wine Faults

When is a wine fault really a fault? And are some faults worse than others?


[www.wine-searcher.com]

John

Life is always better when I wine.

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Loire Valley Producers Respond To Consumer Demand For Organic Wine
15 April 2022 19:00
Loire Valley Producers Respond To Consumer Demand For Organic Wine

It is a late October morning in Vouvray. The blanket of fog from the Loire River is receding, revealing veiled sunlight. The air is crisp, the temperature brisk. A short jaunt up a steep and narrow incline, enough to get the heart pumping after a croissant and cappuccino, from the troglodyte cave cellars of Clos de Nouys, takes me to one of the oldest vineyards in the appellation, dating back to 1907, on an estate that traces its roots to the fifteenth century.


[www.forbes.com]

John

Life is always better when I wine.

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'Clean wine' is a manipulative term, and now the feds agree
15 April 2022 19:32
'Clean wine' is a manipulative term, and now the feds agree

This week marked a major victory for truth in wine advertising.

The days of bandying about "clean wine," a poorly defined term that has been widely exploited as of late, have come to an end. The federal government issued official guidance warning wine companies against using this term on their labels or in their ads because it constitutes a misleading health claim.


[www.sfchronicle.com]

John

Life is always better when I wine.

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Elephants in the Natural Wine Room
20 April 2022 19:09
Elephants in the Natural Wine Room

Let’s face it: Natural Wine is having a moment. Everyone in the wine world is talking about it in some way or form.

Before going any further, let’s get on the table: what is natural wine anyway? In summary, our take on natural wine coincides with this New York Times article: “Natural wines are free of additives and add minimal sulfites, and they’re usually made with organic grapes.”


[www.verovinogusto.com]

John

Life is always better when I wine.

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Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood
01 June 2022 19:37
Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood

ABSTRACT
In the oenological industry, the maintenance and sanitation of oak barrels has become a fundamental task. Wood has a porous structure that facilitates the penetration not only of the wine, but of the microorganisms it contains, such as the alterative yeast Brettanomyces bruxellensis. Although the most widely used method of sanitising barrels is the burning of sulphur tablets, there is a European directive that will limit this practice, even when an effective alternative has not yet been found. This research is part of a project that studies the application of cold plasma at atmospheric pressure (APCP) to sanitise oak wood staves. This alternative technology to sulphur is respectful of the environment. In this study, various fragments of staves artificially contaminated with Brettanomyces bruxellensis were exposed to the APCP device with different plasma gas and distinct plasma strengths. The results showed inactivations of 2.89 logarithmic units (of colony-forming units per millilitre) using argon for plasma generation. Absolute inactivations (5.46 log units) were reached when air or nitrogen was used for plasma generation. Nor any morphological modifications were seen on the surface of the wood after the APCP treatments. Despite the promise of these results, this line of research should be continued to solve the difficulties that may arise when treating naturally contaminated wood fragments in the wineries, as well as when facing their industrial scale.


[www.infowine.com]

John

Life is always better when I wine.

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