Use of Chitosan to Reduce SO2 in Finished Wine

Emily Belcher and Jason Crolley

Chateau Morrisette

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Controlling Microbes at Crush with Microcontrol and Egide in Chambourcin

Doug Fabbioli

Fabbioli Cellars

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Controlling Microbes at Crush with Chitosan in Cabernet Franc

Kirsty Harmon

Blenheim Vineyards

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The Impact of Increased Ethanol Concentration through Chaptalization on the Chemical and Sensory Properties of Malbec (2019)

Matthieu Finot

King Family Vineyards

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The Impact of Increased Ethanol Concentration through Chaptalization on the Chemical and Sensory Properties of Merlot (2019)

King Family Vineyards

Matthieu Finot

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Hot Pre-fermentation Maceration in Merlot and Petit Verdot (2018)

Damien Blanchon

Afton Mountain Vineyards

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Comparing effects of must concentration methods in Cabernet Franc (2018)

Matthieu Finot

King Family Vineyards

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Impact of ethanol concentration on sensory properties of Petit Verdot (2018)

Meaghan Tardif and Doug Fabbioli

Fabbioli Cellars

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The Stylistic Impact of Different Cap Management Procedures in Cabernet Franc (2018)

Kirsty Harmon

Blenheim Vineyards

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Effect of Different Fermentation Temperature in Cab Franc

Lee Hartman

Bluestone Vineyards

Co-fermentation of Chambourcin with Vidal Pomace and Pressed Merlot Skins

Doug Fabbioli

Fabbioli Cellars

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Co-fermentation of Petit Verdot with Petit Manseng

Matthieu Finot

King Family Vineyards

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