controlled fermentation France

... fermentation in stainless steel tanks at controlled temperature Aging in tanks to preserve all the freshness of the fruit GRAPE VARIETIES 53% Cabernet Sauvignon 37% Merlot 10% Cabernet Franc TASTING Dressed in a beautiful violet robe, Château Talusson reveals a floral nose and notes of fresh red fruits. The palate is smooth, with tender fruitiness making it accessible right now. FOOD & WINE PAIRINGS Château Talusson will be ideal with grilled meats from the barbecue, saucy dishes, or fruit-based desserts. Serve between 16° and 18°C.

...GRAPE VARIETY: 85% Merlot; 10% Cabernet Sauvignon; 5% Cabernet Franc CULTIVATION AND AGING: Sustainable farming, manual leaf removal, green harvesting. Vinification in temperature-controlled concrete tanks. Malolactic fermentation in oak barrels. Aging in new barrels. HVE 3 LABEL 2018: J. SUCKLING: 92-93/100 "Core of ripe fruits, always fresh and linear. Medium-bodied with firm and silky tannins...

...{"Comment":"The plots are located in the village of Saint Michel de Rieufret on a ridge of deep gravel, ideal for the Cabernet Sauvignon grape variety. This vineyard is characterized by its isolation, surrounded by oaks and pines. Harvesting is done meticulously at the peak of ripeness. Vinification follows an alcoholic fermentation in temperature-controlled tanks between 22°C and 24°C for...

...Controlled fermentation chamber for bakery/pastry for 1 / 2 / 3 or 4 trolleys 800x900mm entrance by 810mm and/or 90kg / 180kg / 240kg / 360kg of maximum dough.

...Grapes: Sciaccarellu and Niellucciu (40/60) 15 years 25 hl/hectare Harvest: manual (10,000 bottles) Vinification: without sulfites. Partially destemmed harvest, temperature-controlled stainless steel tank Fermentation and yeast addition. Fermentation at 24 to 28°C. Daily punching down and air pumping over. Maceration for 4 to 5 weeks depending on the grape varieties for this vintage. Racking and...

...puff pastry tart with yellow peaches)","Vintage":"2016","Eye":"light and pale robe","Winemaker's Advice":"to be served between 10 and 12°C","Nose":"great complexity with notes of citrus (lime, candied lemon), ginger, apricot, and white flowers","Aging Potential":"17 years","Packaging":"Carton of 6 bottles of 75cl","Palate":"lively attack on the palate with incredible aromatic freshness. The crunchy and indulgent character of this wine is complemented by citrus and orange essence.","Vinification":"fermentation in barrels followed by 18 months of aging in new French oak"}...

...{"CÉPAGES":"GRAPE VARIETIES\nCinsault: 70%\nCarignan: 15%\nGrenache: 15%\nAlcohol: 12.5°\n\nVINIFICATION\nVinified as a rosé using red grapes. Slow pressing for 3 hours followed by fermentation in temperature-controlled stainless steel tanks with indigenous yeasts. Carbonic maceration to extract the fruit. Vinification in temperature-controlled stainless steel tanks for 6 months with very little...

... harvesting. Short skin maceration. Pressing. Thermoregulated alcoholic fermentation with blocked malolactic fermentation. Traditional vinification in stainless steel tanks, with controlled temperatures. Alcohol content 12.5% vol. Allergens (sulfite) Contains sulfites. This rosé wine is ideal for meals with friends, paired with grilled dishes and vegetable tians.

...The fermentation of our red wines takes place between 25° and 30°C in temperature-controlled stainless steel tanks. We practice a pump-over halfway through fermentation to achieve better extraction between the skins and the must, followed by a gentler extraction. This is followed by a post-fermentation maceration of 8 days. The nose is expressive, featuring spicy, toasted, and vanilla notes, with...

...Côtes-de-Bourg Blend: Merlot - Cabernet Sauvignon Aging Potential: Approximately 15 years Vinification: Harvested and destemmed, not crushed. Fermentation in concrete tanks. Between two and three weeks of maceration with controlled extraction to achieve a fine and elegant tannic structure. Barrel aging at the end of the malolactic fermentation. Aging in barrels for 12 months.

...Organic culture. Manual harvesting in crates. Total destemming, Fermentation in temperature-controlled stainless steel tanks. Aging in temperature-controlled stainless steel tanks, Light filtration, Traditional cork closure, Aging on lees. TASTING EYE: Deep yellow color. NOSE: Aromatic, lively, with notes of white flowers and generous citrus aromas. PALATE: Harmonious, generous, rich, with hints of white flowers, good intensity, and good persistence. Grapes: Clairette (60%) / Ugni blanc (40%) pH = 3.38 Alcohol: 13% Volume: 75 cl...

...Château Montana - Côtes du Roussillon L'Astre Rouge Red Côtes du Roussillon Villages Les Aspres Harvested with destemming, carbonic maceration on the Carignan grapes, cold pre-fermentation for the other two grape varieties in temperature-controlled tanks. Tasting: The color is intense, ruby with violet reflections. Powerful and complex nose, with notes of licorice, spices, and dark fruits. The palate is round and ample. Food and Wine Pairings: Roasted Lamb Shoulder, Baked Camembert. Grape Varieties: Syrah - Carignan - Grenache Noir Soils: Clay-Limestone, terroir of Les Aspres...

...IGP Chardonnay Cuvée O'Vent Domaine du Moulin de l'Horizon Color: White Grape Variety: 100% Chardonnay Vinification: Gentle pneumatic pressing and cold settling. Controlled alcoholic fermentation between 16 and 17 °C. Aging: Tank. Bottling: At the estate. Volume: 75 cl Tasting: A fresh and light Chardonnay with beautiful minerality, a very refreshing wine. Aging Potential: 1 to 2 years. Food & Wine Pairing: Ideal as an aperitif with scallops. Volume: 75 cl Color: White...

... vineyard is planted on clay-limestone soils covered with rolled pebbles. This Cairanne Excellence comes from old vines (30 to 80 years of age) with a very low yield of 30 hl/ha. GRAPE VARIETIES Grenache 60% Syrah 40% WINEMAKING After manual harvest, the grapes are fully destemmed upon reception at the cellar. Each variety is vinified separately, using traditional methods. Temperature-controlled fermentation allows for long maceration (3 to 4 weeks).

...Heating cables for gentle heating of musts and wines, for controlled malolactic fermentation.

... autoclavable or single-use bioreactors, in fermentation (bacteria, yeasts) or cell culture - The optimization of bioprocesses on upstream or downstream parameters - The scale-up of bioprocesses: determination of parameters, feasibility study. Our team can advise and intervene on your sites. Our platform can host your collaborators and provide the necessary equipment for the realization of your projects. You can also entrust us with the management of your RDI projects in bioproduction and biotechnology. We offer training opportunities in bioprocesses and biotechnology.

...BLANC FOUSSY – the quality sparkling wine with "Fines Bulles de Touraine" comes from the Loire Valley, the terroir of the "Valley of the Kings." Blanc Foussy is carefully crafted using the Traditional Method of bottle fermentation, known in Champagne as the "Méthode Champenoise." This product stands out distinctly among the many brands of sparkling wines and is a leader in the Touraine Controlled designation.

...HENGEL INDUSTRIE is a specialized and recognized designer and manufacturer of freezing, rapid cooling, preservation, and controlled fermentation equipment for the bakery and pastry sector for over thirty years. HENGEL INDUSTRIE has become a key player in its field. Since its inception, Hengel has continuously specialized and innovated while upholding the company's values: availability, quality...