Racking are key stages for the microbial stabilization of wines
This study aims to understand the effect on micro-organism of racking when the wine is aged in barrels. According to the kind of micro-organism, the effects are different. Bacteria are stimulated by oxygen and their population increases. Yeasts are concentrated to the bottom of the barrel. Between t...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2004-12-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/914 |