PC 4.03 Carbonic Maceration

Пожалуйста, запишитесь на course, прежде чем начать этот урок.

During carbonic maceration in wine making, some of the grapes at the bottom of the vat will rupture and release their juice, which will undergo extracellular ферментации by the yeast and bacteria present on the grape skins.

Вернуться к: Обработка > Controlled Ферментация

You have Successfully Subscribed!