Search Results for: Wine still
pickling are the longlife preservation of the quality, control of the growth of spore forming microbes, a decrease in the energy needed for... go to >> brining, curing, pickling carbonation the aim of this process is to dissolve a quantity of carbonic gas in to different products (for example, in to wine
) to obtain a gasified (carbonated) final product. it is also used for still wines, under some conditions, to protect the aroma and the colour and to increase the tasting smell. when dissolved in water, carbon dioxide is sparingly soluble and thus, slowly released, forming bubbles... go to >> carbonation...
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