Pasteurization operates on a sliding scale and its effectiveness depends on a coefficient between time and temperature.
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Lysozyme, Adding Sugar, and Oak Alternatives
Excluding bacteria that can eat malic acid and turn it into lactic acid is the only way to make sure you don’t get refermentation in the bottle.
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Overspiced Situation, Fining Reds, Brown Whites
Spices and other added flavorings in home winemaking are one of the trickiest things to get right.