Preparation, Analysis, and Evaluation of Experimental Wines
There are many instances when a winemaker wishes to modify or consider modification of the usual winemaking practices. In fact, from vintage to vintage every wine is made somewhat differently depending upon circumstances. If the wines have been highly satisfactory, replicating previous practices as closely as possible may be the objective. If small improvements are sought in the commercial-sized lots, small incremental changes intended to correct the deficiencies may be made in the practices employed. In this chapter, we are thinking primarily of proposed changes of larger magnitude that may make notable and possibly detrimental changes in the wines produced. How should the winemaker proceed? How should the new wines be evaluated? How is the decision made to capitalize on the results of the experimentation?
KeywordsSparkling Wine Wine Maker Commercial Wine Experimental Wine Malolactic Bacterium
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