WINETECH Technical Yearbook 2021

4 PRACTICAL IN THE CELLAR

The importance of solids in white wine making __________150

The use of hybrid barrels _____________________________ 158

The use of chitosan during winemaking ________________ 166

The cleaning and sanitation of barrels __________________ 159

The cold stabilisation tests of wine_____________________ 168

New tartrate stabilisation methods for wines ____________152

The smoke spoilage of wine __________________________ 161

The advantages and disadvantages of spontaneous fermentation ____________________________ 170

Bitter compounds in oak wood ________________________ 154

The advantages and disadvantages of ozone as sanitation agent___________________________________ 164

The sanitation of cellar floors__________________________ 156

WINETECH TECHNICAL YEARBOOK 2021 | 149