The Vintner's Apprentice by Eric Miller
Author:Eric Miller
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2010-04-21T04:00:00+00:00
The beautiful Boekenhoutskloof winery entices visitors to enjoy the view from an outdoor patio overlooking the Franschhoek Valley.
SO YOU ARE, IN EFFECT, TREATING THE SÉMILLON LIKE A RED?
Yes, except we don’t want it to go through a malolactic fermentation. Sémillon is inherently low in acidity and we don’t want to lose any acidity during ML fermentation. As soon as the primary fermentation is done, we turn the temperature down to 5°C (41°F)—it’s all fermented in a cold facility so we can cool the whole building—which inhibits any malolactic activity.
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