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OverviewThis book is about an experimental trial carried out in the enchanting Saint-Émillon, land of the greatest Bordeaux-style wines, specifically at Château Haut-Sarpe, owned by the Janoueix family.The thesis took into consideration two Cabernet Franc vats of fine workmanship, and inoculated them with a new type of yeast available on the market: cream yeasts.These yeasts are created by Bioenologia 2.0 based in Oderzo, an oenological industry that is revolutionary for its products, as well as cream yeasts. It is precisely one of these that the thesis student uses, an autolysate always in liquid form like yeast, compared to the use of conventional peels.In addition to a summit on fermentation and yeasts in general, the work therefore deals with the discovery of these cream yeasts and their derivatives and their peculiarities. And experimentally their use by comparing their effects on the same starting grapes using the same type of yeast but different derivatives. In addition, it was decided to use a yeast with a strong thiol extraction, in order to succeed in complexing the typical aroma of Cabernet Franc. Full Product DetailsAuthor: Juri CasaliPublisher: Our Knowledge Publishing Imprint: Our Knowledge Publishing Dimensions: Width: 15.20cm , Height: 0.30cm , Length: 22.90cm Weight: 0.095kg ISBN: 9786203229509ISBN 10: 6203229504 Pages: 56 Publication Date: 19 January 2021 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |