BobF
Senior Member
- Joined
- Aug 13, 2009
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Purdue has some good info. I thought these were of particular interest
Chlorine Use in the Winery
http://www.extension.purdue.edu/extmedia/FS/FS-50-W.pdf
Wine Storage Guidelines
http://www.extension.purdue.edu/extmedia/FS/FS-58-W.pdf
Fining with Bentonite
http://www.extension.purdue.edu/extmedia/FS/FS-53-W.pdf
Use of SO2 in High-pH Wines
http://www.extension.purdue.edu/extmedia/FS/FS-52-W.pdf
Preventing Refermentation
http://www.extension.purdue.edu/extmedia/FS/FS-56-W.pdf
Main link
http://www.foodsci.purdue.edu/research/labs/enology/
Unfortunately, some of the other links are to info about books/bulletins that are for sale.
Chlorine Use in the Winery
http://www.extension.purdue.edu/extmedia/FS/FS-50-W.pdf
Wine Storage Guidelines
http://www.extension.purdue.edu/extmedia/FS/FS-58-W.pdf
Fining with Bentonite
http://www.extension.purdue.edu/extmedia/FS/FS-53-W.pdf
Use of SO2 in High-pH Wines
http://www.extension.purdue.edu/extmedia/FS/FS-52-W.pdf
Preventing Refermentation
http://www.extension.purdue.edu/extmedia/FS/FS-56-W.pdf
Main link
http://www.foodsci.purdue.edu/research/labs/enology/
Unfortunately, some of the other links are to info about books/bulletins that are for sale.