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Some wines are fermented "on barrel", as opposed to in a neutral container like steel or wine-grade HDPE (high-density polyethylene) tanks. Wine can also be fermented in large wooden tanks, which—when open to the atmosphere—are called "open-tops".
The high-density polyethylene used in the construction of rigid, poly caged IBC totes is a durable thermoplastic chosen for its compatibility with many chemicals and materials often employed throughout industries, commercial applications, agriculture as well as consumer-based uses, as caged IBCs are often repurposed for aquaponic gardening.
Modern wine casks use plastic taps which can be exposed by tearing away a perforated panel on the box. For the following decades, 'bag in a box' packaging was primarily preferred by producers of less expensive wines, as they were cheaper to produce and distribute than glass flagons , which served a similar market.
In brewing, a carboy or demijohn is a glass or plastic vessel used in fermenting beverages such as wine, mead, cider, perry, and beer. Usually it is fitted with a rubber stopper and a fermentation lock to prevent bacteria and oxygen from entering during the fermentation process. During the homebrewing process, a primary carboy is used for ...
Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix/Balling A measurement of the dissolved sucrose level in a wine Brouillis
A 4-litre cask of Australian white wine. The 'wine cask' was invented by Thomas Angove (1918–2010) [1] [4] of Angove's, a winemaker from Renmark, South Australia, and patented by the company on April 20, 1965. Polyethylene bladders of 1 gallon (4.5 litres) were put into corrugated boxes for sale to consumers. An original design required that ...
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After the primary fermentation of red grapes, the free run wine is pumped off into tanks and the skins are pressed to extract the remaining juice and wine. The press wine is blended with the free run wine at the winemaker's discretion. The wine is then kept warm and the remaining sugars are converted into alcohol and carbon dioxide.
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