Sa 4. Jun 2022, 14:46
Sa 4. Jun 2022, 15:04
Starmerella bacillaris (...) Apart from the producing dry wines with less alcohol Starmerella has the additional potential advantage over Saccharomyces of making them texturally richer. This is because of the way it transforms fructose into glycerol. Gobert told Vitisphere that "It's in the mouth that you can feel the difference in alcohol. There is less dryness and a 'burning' sensation. The wines are fresher and more balanced. Starbella also gives them more volume and, because of its glycerol production, more fat.”
Sa 4. Jun 2022, 15:52
...heißt das, der Wein schmeckt dann tendenziell mehr nach 2018?Ollie hat geschrieben:Die Ausbeute an Alkohol (Ethanol) ist geringer, weil anteilig mehr Glycerin gebildet wird.