fermentation Portugal

...DISINFECTANT AND BACTERICIDE - CLEANS, DISINFECTS, AND DEODORIZES POWERFUL DISINFECTANT - Broad-spectrum bactericidal, fungicidal, and bacteriostatic; a 1% solution of GERMICIM destroys microorganisms such as: Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Salmonella Typhy within 1 minute. NON-TOXIC - With excellent disinfecting effect. NON-CORROSIVE - Does not attack metals, plastics, paints, or other surfaces. DISINFECTING ACTION - Works in the presence of hard water. Prevents fermentation and degradation of organic substances.

...{"STAGE":"After the second fermentation in the bottle using the classic method, the wine ages for about 12 months in the cellar of Quinta dos Castelares at a constant temperature of 15°C and a humidity of 75%. Manual 'remouage' followed by 'degorgement glacée' for final refinement in the bottle.\n\nTECHNICAL SHEET\n\nHarvest 2016\nDenomination DOC Douro\nGrapes Códega do Larinho\nAlcohol 12%\npH...

... business thrived, giving rise to a new and modern company. Today, J.M. GONÇALVES supplies all types of barrels, alternative OAK, large fermentation tanks, and casks. Our company exports to countries such as the USA, Australia, New Zealand, and China.

...Founded in 1967, RAMALHOS has become one of the world's leading manufacturers of ovens for bakeries, pastry shops, and hospitality. RAMALHOS produces and sells ovens (ring tube ovens, fixed hearth ovens, modular ovens, rotary ovens, convection ovens, pig roasting ovens), fermentation chambers, and cold storage rooms. Establishing itself as a reference brand in major international markets...

...-understood and applied technology. One of the secrets of Vinho Verde lies in the selection of grape varieties, which gives the wine one of its most distinctive characteristics. Quinta de Curvos has its own winery, located within the estate, equipped with cutting-edge technology as well as a cooling system that allows for the winemaking process through cold maceration, with fermentation at a constant and controlled temperature, enabling rigorous enological control.