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Wine Microbiology: 2,4,6-TBA | Practical Winery & Vineyard Journal

ottling is the final step of wine production during which the wine can be microbiologically compromised. It is critical that all necessary steps be taken to establish andmaintain amicrobiologically stable product. Lack of attention to detail in bottling will almost certainly lead to a microbiologically unstable finished wine. If a consumer opens an unstable bottle of your wine, it is clearly bad for business.
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Economies d’échelle : accord réciproque d’embouteillage entre géants australiens du vin

Economies d’échelle : accord réciproque d’embouteillage entre géants australiens du vin | Grande Passione | Scoop.it
Les deux sociétés ont fixé un protocole de conditionnement réciproque de leurs vins, Accolade Wines se chargera en Angleterre de l’embouteillage des vins de TWE (Wolf Blass, Beringer Blass...), tandis que TWE embouteillera en Australie les vins d’Accolade Wines (Hardy’s, Banrock Station...).
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IMPACT of oxygen level in wine at bottling | Practical Winery & Vineyard Journal

IMPACT of oxygen level in wine at bottling | Practical Winery & Vineyard Journal | Grande Passione | Scoop.it
To stimulate continuing improvement in the wine industry. The wine industry's leading publication for winemarketing, grapegrowing, winegrowing, winemaking, varietals reviews, winery technology and related business matters.
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