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Fermentation
Topic:    ChitosanChitosan

Using chitosan (Enartis Stab Micro M) to minimize spoilage during ambient fermentations (2021)

Todd Henkle

The Vineyards and Winery at Lost Creek

Report Report

Strategies to minimize spoilage in ambient fermentations of Cabernet Franc: chitosan, cold soak (2020)

Todd Henkle

The Vineyards and Winery at Lost Creek

Report Report

Developing a protocol for whole cluster fermentation in Cabernet Franc (2020)

Tim Gorman

Cardinal Point

Report Report

Use of Chitosan to Reduce SO2 in Finished Wine

Emily Belcher and Jason Crolley

Chateau Morrisette

Report Report

Controlling Microbes at Crush with Microcontrol and Egide in Chambourcin

Doug Fabbioli

Fabbioli Cellars

Report Report

Controlling Microbes at Crush with Chitosan in Cabernet Franc

Kirsty Harmon

Blenheim Vineyards

Report Report

No Sulfur Winemaking in Cabernet Franc (2017)

Matthieu Finot

King Family Vineyards

Report Report

Using Chitosan at Crush to Control Microbial Spoilage

Joy Ting

March 2020

Reference Reference

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