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	<title>Wine Inquirer &#187; malolactic fermentation</title>
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		<title>Grapes to Wine: The Process of Fermentation</title>
		<link>http://www.wineinquirer.com/2009/10/grapes-to-wine-the-process-of-fermentation/</link>
		<comments>http://www.wineinquirer.com/2009/10/grapes-to-wine-the-process-of-fermentation/#comments</comments>
		<pubDate>Tue, 20 Oct 2009 03:35:04 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[carbonic maceration]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[malolactic fermentation]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1332</guid>
		<description><![CDATA[Quick, who discovered the process of fermentation?  I’ll share the answer at the end of this article.  Suffice it to say, the concept has been known for just over two hundred and fifty years.
Let’s go back to first year college or perhaps even high school chemistry as fermentation is, in essence, just a chemical reaction.  [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Wine Acidity = Freshness</title>
		<link>http://www.wineinquirer.com/2009/05/wine-acidity-freshness/</link>
		<comments>http://www.wineinquirer.com/2009/05/wine-acidity-freshness/#comments</comments>
		<pubDate>Tue, 05 May 2009 22:37:25 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[acetic acid]]></category>
		<category><![CDATA[acidity]]></category>
		<category><![CDATA[brix vineyard manager]]></category>
		<category><![CDATA[Citric acid]]></category>
		<category><![CDATA[cold stabilization]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[free run]]></category>
		<category><![CDATA[heat stabliization]]></category>
		<category><![CDATA[lactic acid]]></category>
		<category><![CDATA[Malic acid]]></category>
		<category><![CDATA[malolactic fermentation]]></category>
		<category><![CDATA[pH]]></category>
		<category><![CDATA[succinic acid]]></category>
		<category><![CDATA[tartaric acid]]></category>
		<category><![CDATA[volatile acid]]></category>
		<category><![CDATA[winemaker]]></category>

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		<description><![CDATA[Have you ever taken a sip of a steely crisp white wine such as a New Zealand Sauvignon Blanc or a Chablis and been delighted with its clean and refreshing character?  That’s the treat of acidity at work.
Wine is inherently an acidic drink.  Even wines that taste sweet to the consumer are very high in [...]]]></description>
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