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Afternoon Brief, June 4

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Subscribe to the Afternoon Brief   Trending Story: E&J Gallo Winery CIO Drives Digital Innovation in Wine E&J Gallo Winery is a remarkable vertically integrated organization....

The Effect of Oak and Grape Tannins in the First Year...

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A former winemaker, Bertaccini is driven to experiment with wine additives and the products he presents to his clients. To this end, in 2015, he received a ton of excess Pinot Noir grapes from Lodi that winemaker George Natsis donated for a bench trial. The trial would test several different tannin additives on one base wine, a control plus four batches treated with the different tannins, and then consistently taste the five samples throughout the year after bottling.

Trial Shows Amino Acid Based Nutrients to Increase Wine Aromatics

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When thinking about the aromas of wine, most people focus on the fruity or floral sensations that arise from a glass; esters, specifically the acetate esters formed during the fermentation process, are responsible for the expression of those complex aromatics in wine. These esters are formed not only from the nitrogen sources, such as ammonium and amino acids, within the must, but also from the nitrogen found in nutrients used in winemaking.