Improving sparkling and still wine quality - Project Update

Posted Mar 12th, 2020 in Canadian Wine Quality

Improving sparkling and still wine quality - Project Update

Research Update from Activity #14, March 2020

Improving Sparking and Still Wine Quality: preventing high volatile acidity, honey off-flavour and other faults that reduce wine quality through natural Canadian indigenous yeast isolates

Below is the Executive Summary of a Final Report prepared by Dr. Belinda Kemp and Dr. Debra Inglis.

Click here to read the full report

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