Rosé Wine, or White wine - with grape skin contact

  Red Wine

  Sparkling Wine

  'Made Wine' from concentrated grape juice: red and white

  Temperatures for fermentation and storage

  Pectolytic enzymes

  Acidity and De-acidification

  Trub-ex

  Enrichment (Chaptalisation) and grape sugar

  Alcohol measurement (%vol)

  Alcohol and temperature

  Yeast re-hydration and yeast types also Yeast nutrients/vitamins

  Bentonite and protein stability test

  Cold stabilisation

  Gelatine/Kieselsol fining

  Sheet filtration and Kieselguhr filtration

  Sulphur dioxide, free SO₂ and total SO₂

  Sterilising bottles and equipment (SO₂ and peracetic acid)

  Cleaning stainless steel tanks

  Sweet reserve

  Bottle filling

  Labelling regulations

  Faults in wine (TCA etc)

  Verjuice

 www.winegrowers.info