Wine

The core of enzymatic methods is the property of the enzymes to catalyse specifical chemical reaction with certain metabolites. The benefit of this kind of analytical method is that can […]

From grapes to bottles, many parameters are measured so you can provide the necessary information about wine quality. pH is a vital parameter throughout the winemaking process. Real acidity (pH) means […]

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. […]

Malolactic fermentation in wine Numerous species of lactic acid bacteria (LAB) have been isolated from wine, which can ferment various wine ingredients to lactic acid.Lactic acid bacteria use glucose, fructose, […]