Please sign up for the course before starting the lesson.
One way of controlling fermentation is to add certain flora to the fermentation tank, in the form of a starter culture. This is not a widespread practice, but it is quite well researched.
PC 4.10 Lactic Processing
Course Progress
Processing
-
Controlled Fermentation
- PC 4.0 What's in Chapter 4?
- PC 4.01 Semi-Carbonic Maceration in Winemaking
- PC 4.02 An Interview with Hugo Silva
- PC 4.03 Carbonic Maceration
- PC 4.04 An Interview with Jamison Savage
- PC 4.05 Bag Fermentation — An interview with Nikolai Fürst
- PC 4.06 Innoculation
- PC 4.07 Kenyan Double Fermentation
- PC 4.08 Fermentation in Kenya — An interview with Mette Marie Hansen
- PC 4.09 Hot Fermentation — Interview with Petra Střelecká
- PC 4.10 Lactic Processing
- PC 4.11 Interview with Felipe Sardi, La Palma y El Tucan
- PC 4.12 Recap and Glossary
- PC 4.13 Comprehension Test — Chapter 4
January 2021 |
||||||
|---|---|---|---|---|---|---|
| Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|
1
|
2
|
3
|
||||
|
4
|
5
|
6
|
7
|
8
|
9
|
10
|
|
11
|
12
|
13
|
14
|
15
|
16
|
17
|
|
18
|
19
|
20
|
21
|
22
|
23
|
24
|
|
25
|
26
|
27
|
28
|
29
|
30
|
31
|
