Beverage

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Measuring the pH of Mash in the Brewing Process

Over the past 10 years, the number of homebrewers and microbreweries has grown tremendously. Often brewers start by using a malt extract to prepare wort that is boiled before starting […]

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Fermentation of red wine

Technical fermentation of red wines can be carried out in different types of fermenters. They differ in: degree of aeration allows the implementation of complete fermentation […]

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Technology of Pétillant Naturels (pét-nats ) production

Pét-nat is an abbreviation for “pétillant naturel”—a French term that roughly translates to “naturally sparkling.” This type of wine is different than traditional Méthode Champenoise-produced wine. It usually contains an […]

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Fermentation of white wines

Fermentation in the production of white wines begins after 24 hours if the must is not very sulfuric and the temperature is above 15 °C. After inoculation of microorganisms in […]

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Guide to pH Analysis for Winemakers

Why pH Matters? pH is one of the most important analytical tests in winemaking. pH measurements start with harvest and conclude once the wine has been bottled. The accuracy of […]

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