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  • Make Your Own Favourite Beverages, Germinate and Malt Your Own Grain, Use Many Grain Types and Potatoes, Ferment Your Own Wash, Distil Your Own Spirit, Make Your Own Liqueurs, Make a Bush Still for Oils       

  • Handbook of enology: Volume 2. The chemistry of wine stabilization and treatments.

    Author(s) : Ribereau-Gayon, P. ;  Glories, Y. ;  Maujean, A. ;  Dubourdieu, D.

    Author Affiliation : Correspondence address: Faculty of Oenology, Victor Segalen University of Bordeaux II, Talence, France.

    Editors : Ribéreau-Gayon, P.Glories, Y.Maujean, A.Dubourdieu, D.

    Book : Handbook of enology: Volume 2. The chemistry of wine stabilization and treatments 2000 pp.404 pp.

    Abstract : This book was originally published in French in 1998. It is intended for winemakers, students of oenology or vinification and chemists working in winemaking, and combines chemical theory with the day-to-day work in the latter stages of winemaking. It discusses the scientific basis and technological problems of winemaking and the resulting consequences for the practitioner. The book is divided into 2 sections: Section I covers the chemistry of wine formation and its composition, and has 7 chapters: organic acids in wine; alcohols and other volatile compounds; carbohydrates; dry extract and minerals; nitrogen compounds; phenolic compounds; and varietal aroma. Section II deals with the stabilization and treatments of wine in 6 chapters: chemical nature, origins and consequences of the main organoleptic defects; the concept of clarity and colloidal phenomena; clarification and stabilization treatments: fining wine; clarifying wine by filtration and centrifugation; stabilizing wine by physical and physiochemical processes; and aging red wines in vat and barrel: phenomena occurring during aging.
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  •     In How to Distill, you’ll learn every aspect of home distilling, from the fundamentals to controlling flavour development to packaging. It doesn’t matter if you want to be a moonshiner or whiskey maker, a rum distiller or gin infuser, this book will get you started on your journey.

  • This essential and groundbreaking reference gives a comprehensive overview of one of the most fascinating, important, and controversial trends in the world of wine: the scientific and technological innovations that are now influencing how grapes are grown and how wine is made. Jamie Goode, a widely respected authority on wine science, details the key scientific developments relating to viticulture and enology, explains the practical application of science to techniques that are used around the world, and explores how these issues are affecting the quality, flavor, and perception of wine. The only complete resource available on the subject, “The Science of Wine: From Vine to Glass” engagingly discusses a wide range of topics including terroir, biodynamics, the production of ‘natural’ or manipulation-free wines, the potential effect of climate change on grape growing, the health benefits of wine, and much more. It covers some of the most hotly debated issues including genetically modified grape vines, sulphur dioxide, the future of cork, and wine flavor chemistry. More than 100 illustrations and photographs make even the most complex topics clear, straightforward, and easy to understand. This title is engagingly written for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine.

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  • Saccharomyces Cerevisiae – The ‘only strain’ for Germanic aromatic white wines.

    AW4 is noted for developing powerfully fragrant, full spice aromatic wines and is a perfect match for Gewurztraminer and also recommended for Sauvignon and Semillon where the Oenologist requires a positive aromatic esters contribution from the yeast.

    AW4 is a good fermenter across the range 14 to 30ºC (57 -86ºF), low foam formation and medium to high glycerol. It will ferment up to 14.5% abv. ethanol providing the temperature is held within the 20 – 25ºC (68 -77ºF) range and the pH is above 3.0

  • Saccharomyces Cerevisiae – Ideal for full bodied, full flavoured dry and sweet white wines.

    BV7 will both preserve and enhance the grape variety and terroir, promoting excellent flavour complexity, good wine structure and balance but especially full aromatic flavour. To appreciate the impact of BV7, split a chardonnay must, fermenting half with CL23 and the remainder with BV7 – you will be amazed at the impact of the yeast strain upon fruit concentration.

    BV7 produces a wide range of low level beneficial congeners such as higher alcohols and esters and high glycerol promoting full body and structure to the wine and contributing significantly to mouth-feel, wine texture and palate intensity.

    Avoid fermenting above 13% abv. ethanol, BV7 is not particularly ethanol tolerant. Acceptable temperature range is 15 to 30ºC (59 -86ºF) but ferment below 22ºC (72ºF) for maximum flavour development.

  • Ideal for crisp, fresh dry white/blush and all sparkling wines. Also the best strain for high alcohol tolerance. CL23 produces very low levels of fusel oils and other congener compounds during fermentation and so does not contribute much to wine flavour or aroma and can therefore be considered to be a particularly neutral / clean fermenter.

    However CL23 does contribute significantly to the wines structure and ferments out sugars completely allowing for the driest of wines to be made. CL23 is noted for its robustness, being able to ferment to 18% ABV. Ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH making CL23 the strain of choice for high alcohol wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 80ºC (46ºF) is required.

  • Saccharomyces Cerevisiae – Perfect for light, fruity red wines for early consumption

    CR51 will enhance ripe berry fruit flavours in light and fruity red wines and introduce a velvet texture perfect for Valpolicella and especially for Beaujolais style wines. This strain has an almost unique ability to confer a smooth even ‘silky’ quality to the wine, perfect for early consumption young reds.

    CR51 is a medium rate fermenter with optimal temperature between 22 to 30ºC (72 -86ºF) which will ferment to 13.5% abv. ethanol. Low to medium foaming strain with low volatile acid and SO² production

  • Saccharomyces Cerevisiae – For sweet white/blush and dessert wines. Produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and ‘tropical’ flavor characteristics. CY17 is also noted for high glycerol formation, further enhancing sweetness.

    This is a slow fermenter compared to all other strains in the Mangrove Jack’s range, typically taking up to 21 days to ferment table wines and up to 35 days for dessert wines. CY17 prefers a constant temperature in the 22 – 26ºC (72 -78ºF) range. Dropping the temperature below 15ºC (59ºF) two thirds of the way through fermentation will arrest fermentation making CY17 suitable for producing naturally sweet wines (both potassium sorbate and metabisulphite must be used to prevent re-fermentation).

    CY17 is also excellent for sweet sparkling wines, but CL23 must be employed for the bottle fermentation stage.

    Avoid free SO2 levels above 50 ppm and ensure pH above 3.2, CY17 is a delicate strain that must be treated with some respect. Pay particular attention to sterile winemaking conditions and a warm start to fermentation otherwise risk of bacterial contamination is increased. CY17 will happily ferment up to 15% abv. ethanol if such conditions are employed

  • Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate.

    MA33 is also noted for its production of fruity esters and fusel oils conferring fresh fruity character to the wine. There is an increased chance of Malolactic fermentation by lactic acid bacteria following MA33 fermentation. MA33 is a killer-sensitive strain. It is a good fermenter between 18 and 27OC (64 -80OF), with a rapid onset to fermentation although can exhibit a slow late fermentation profile and may require aeration after 10 – 12 days. Will ferment up to 14% ABV. ethanol providing the pH is above 3.2

  • Saccharomyces Cerevisiae – Ideally suited for rich, full bodied red wines with exceptional flavour complexity.

    Noted for exceptional depth and flavour complexity, R56 exhibits complex aromatics during fermentation conferring an old world quality which one might only expect from natural flora multiple strain fermentations.

    Unusually for complex aromatic strains, R56 still respects the varietal character of the fruit and confers good structure and balance. R56 is also a high glycerol producing strain.

    R56 is a medium rate fermenter with optimal temperature between 22 to 30ºC (72 -86ºF) which will ferment to 13.5% abv. ethanol.

  • Saccharomyces Bayanus – Very good all round strain, best choice for high alcohol and fortified wines but also excellent for most country wines, sweet sparkling wines and ciders.

    If you only had one wine yeast strain, this would be the strain because whilst being relatively neutral in character SN9 does introduce excellent weight and structure no matter the must or fruit and produces a congener profile that always compliments the wine.

    SN9 is particularly good when fermenting flower or low fruit recipes which often lack vinosity, weight and depth.

    SN9 is another strain noted for its robustness, being able to ferment to 18% abv. ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH. But unlike CL23, SN9 adds weight and high glycerol production making the strain perfect for high alcohol sweet wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 10OC (50OF) is required.

    This strain is ‘fermentation friendly’ in that it produces zero foam, starts fermenting rapidly so avoids potential bacterial contamination and can be used to re-start stuck fermentations. SN9 is also the most osmotolerant and the fasting clearing of all Vintner’s Harvest strains.

    SN9 is ideal for restarting stuck fermentations.

  • Saccharomyces Cerevisiae – Exceptional strain for full fruit varietal and country red wines promoting good structure, balance and colour.

    The majority of yeast strains strip out fruit flavour and colour from the must, not so with VR21 which is particularly noted for preserving and retaining the natural fruit characteristics of the grape / country fruit and enhancing palate length.

    VR21 is a relatively neutral strain producing subtle levels of aroma and flavour compounds, allowing full expression of varietal / country characteristics whilst enhancing colour, wine structure and balance.

    VR21 is an ethanol tolerant killer strain, capable of fermenting to 15% abv. ethanol. Good production of glycerol, low volatile acid production, zero sulfur dioxide formation and low foaming.

    VRE21 is capable of fermenting between 59 – 86°F but best results are achieved when a temperature between 68 – 75.2°F is maintained, unless cold fermenting is desired for flavour/aroma development.

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