The vine post

The growth of UK viticulture has been rapid in the past decade. But a large percentage of the new producers don’t come from a traditional farming background, many are from IT or the financial sector. Consequently these new entrants to wine production don’t have the skillset for the day to day tasks in the vineyard. Also, many of these new ventures are large scale commercial acreage (it’s pretty unlikely that any MD’s are going to be out pruning). So vineyard teams are essential to ensure viticultural tasks are completed to a professional standard. In addition, there is also a continuing lack of skilled and experienced domestic workers to keep pace with the increasing acreage of vineyards. Continue reading “The vine post”

Pectinases and glucanases

Enzymes are proteins which act as biological catalysts that facilitate and accelerate specific reactions and are useful tools during pre and post alcoholic fermentation. Post ferment enzymes, in particular glucanases enhance organoleptic attributes as well as improving stability and they aid filtration by minimising clogging compounds. Maryam Ehsani of Laffort explains further the role Extralyse can play during wine stabilisation. Continue reading “Pectinases and glucanases”

Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.

Up ↑