Podcasts about Maceration

This week I traveled to the bowels of The Dome in London for a face-to-face conversation with my friend, Panzerfaust founder and guitarist, Brock Van Dijk.  Brock and I discussed the final installment in their extraordinary and ambitious tetralogy, “The Suns of Perdition”.  We also spoke at length about the manner in which the topics on these records relate to our present point in time, what the future holds for Panzerfaust and much more.   PLUS: Another hellish news rant where I round up the latest singles by Panzerchrist, Nexion, Maceration and others for judgment.  I also answer questions submitted by the Legion, including what my favorite Metallica album is, what I believe is the root of all evil in the world, and whether I would choose to watch The Sopranos or There Will Be Blood for the rest of my life.   ▶️SUPPORT THE BANDS FEATURED ON THIS EPISODE Panzerfaust https://panzerfaust.bandcamp.com/  Der Rote Milan https://derrotemilan.bandcamp.com/  Barshaketh https://barshasketh.bandcamp.com/  ▶️SUBSCRIBE TO THE PODCAST  https://youtube.com/c/IntoTheNecrosphere  ▶️STREAM & DOWNLOAD Amazon Music https://amzn.to/3epNJ4K Spotify https://spoti.fi/3iKqbIP Apple Podcasts https://apple.co/38wDYhi  ▶️SOCIAL MEDIA Facebook https://www.facebook.com/intothenecrosphere   Instagram https://www.instagram.com/intothenecrosphere     Twitter https://twitter.com/inecrosphere   ▶️INTO THE NECROSPHERE MERCH https://into-the-necrosphere.creator-spring.com ▶️THE HORSEMEN OF THE PODCASTING APOCALYPSE  Horrorwolf666 https://thehorrorwolf666podcast.buzzsprout.com/  Everything Went Black https://everythingwentblack.podbean.com/  Necromaniacs https://necromaniacs.podbean.com/  Sol Nox https://www.solnoxpodcast.podbean.com/  Iblis Manifestations https://linktr.ee/iblismanifestationspodcast 

This is the weekly columnAs the Nat King Cole song goes, “Roll out those lazy, hazy days of summer.” But instead of soda and pretzels and beer, it is so much nicer to sip well-chilled rosé.The rosé cliché is that it is only a summertime wine. Not remotely true, but rosé certainly is a lovely libation—both in taste and color—as we endure the trials Sol slings at us.Rosé is light-bodied, fresh and fruity, moderate alcohol. Those are all good things for a scorching day thirst quencher. Rosé also pairs well with the lighter food we eat in summer.Rosés come in many colors. Some sippers immediately think of the very pale rosés from Côtes de Provence, but color is an indication of style, not quality. Rosés from the Tavel region of the Rhone Valley or the Cerasuolo d'Abruzzo region of Italy are dark rosés and excellent rosés.There are four techniques used to make rosé:• Direct pressing involves pressing red grapes immediately after harvest allowing minimal skin contact and occurs before fermentation begins. This produces the palest pink wine. Pale rosés usually deliver flavors of strawberries, raspberries, watermelon, cantaloupe. Pale Provence rosés are made using this technique.• Saignée (French for “bleeding”) involves allowing a portion of red wine to “bleed” off early in fermentation. This produces wines darker than direct press. Saignée tends to promote raspberry and blackberry flavors and aromas. Saignée rosé wines also can be more tannic and suitable for aging.• Maceration involves leaving the juice in contact with the skins for an extended period. The longer the maceration, the darker the color. When the desired color is achieved, the must—the mix of juice, skins, stems, and seeds—is pressed and fermentation begins. This is another popular method in Provence and is used to make their most serious rosés.• A final method, particularly used in Champagne to produce rosé sparkling wine, involves blending a small amount of red wine into white wine. Champagne makers focus on a consistent product year upon year. Blending allows for the most control of the product.Tasting notes• Ultimate Provence UP Côtes de Provence Rosé 2022: Tangy edge plays well with juicy red fruits. Richer, more body than the diaphanous efforts of some Provence purveyors. $20-23 Link to my review• William Chris Vineyards La Pradera Rosé, Texas High Plains 2022: Tasty red fruit with an emphasis on mourvèdre in this vintage. $24 Link to my review• Wedding Oak Winery Sweetheart Rosé, Texas 2021: Delight, delicious fruit. Elegant, substantial. Complexity from a well-coordinated mélange of Texas red grapes. $29 Link to my reviewLast roundHyphenated and non-hyphenated. Ah, the ironies of the English language. Wine time.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  gusclemensonwine.comFacebook:  facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on VocalLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Balanced Diet Original recipes, curated links about food systems, recipe reviews. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

“O futuro da língua portuguesa será brasileiro e africano: trocando por miúdos, o futuro da língua portuguesa será preto”. É o que crava Kalaf Epalanga em “Pretuguês”, texto que fecha “Minha Pátria é a Língua Pretuguesa” (Todavia). O livro carrega no título uma homenagem à filósofa e antropóloga Lélia Gonzales, que cunhou o termo “pretuguês”, o português marcado pela influência de idiomas de origem africana. “Minha Pátria é a Língua Pretuguesa” é uma reunião de 55 crônicas antes publicadas por Kalaf nos livros “Estórias de Amor Para Meninos de Cor” e “O Angolano que Comprou Lisboa (Por Metade do Preço)”, no jornal Rede Angola e na revista Quatro Cinco Um. Essa relação com a língua fez parte, claro, da conversa que vocês ouvirão a seguir. Também papeamos sobre a dificuldade de circulação da literatura africana, a falta de um diálogo direto mais intenso entre o Brasil e países como Angola e Moçambique e como o autor trata das questões raciais em diferentes gêneros. Angolano, Kalaf é autor do romance “Também os Brancos Sabem Dançar”, publicado por aqui em 2018. Gravamos enquanto o escritor estava em Nova York, após uma passagem por Acra, capital de Gana. Na hora da dica de leitura, Kalaf abriu sua mala e compartilhou uma série de recomendações que ainda não saíram no Brasil. Deixo o alerta para os editores que acompanham o podcast: deem uma boa atenção a essa parte do episódio. Parte dos livros indicados por Kalaf: “As Madames”, de Zukiswa Wanner, “The Deep Blue Between”, de Ayesha Harruna Attah, “Maceration”, de Jay Kophy, “Azúcar”, de Nii Ayikwei Parkes, e “For What Are Butterflies Without Their Wings”, de Troy Onyango. A foto de Kalaf usada na arte do podcast foi feita por Sara de Santis. * Aqui o caminho para a newsletter da Página Cinco: https://paginacinco.substack.com/' ** E aqui A Biblioteca no Fim do Túnel: https://www.livrariaarquipelago.com.br/a-biblioteca-no-fim-do-tunel-rodrigo-casarin

Don't get us wrong - wine doesn't have to be serious, but we do think that Rosé can sometimes be treated as an unserious wine, and that's just not fair. Over the course of our podcast, we have come to truly appreciate Rosé wines, and one of our very favorite types of Rosés is Rosé made from Pinot Noir. Rosé has gotten a bad rap in part because sometimes it is not made in an intentional way - what we mean by that is that there are methods of making Rosé where the wine is an afterthought rather than a wine that is intentionally and purposely made. In this episode, we talk about the different methods of making Rosé and why we believe one of the methods creates a more serious wine. And we talk about why Pinot Noir Rosé in particular is a wine that deserves some respect! We taste and review three reasonably priced Pinot Noir Rosé wines and let you know which of them we think is worth seeking out. And, yes, we have a great time while doing it because, afterall, wine should be fun! Being serious about wine doesn't mean you can't have fun, too! Wines reviewed in this episode: 2022 D'Autrefois Pinot Noir Rosé, 2022 Conscious Pinot Noir Rosé, and 2021 Courtney Benham Rosé of Pinot Noir.Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: www.thewinepairpodcast.comFollow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

If you've had a decomposition case and needed to get a fingerprint, you know the struggle. This week, we're watching Coroner and we'll be talking about anthropology techniques, gunshot wound findings, and dismemberments. Episode information: Coroner S1 Ep3 Scattered Follow us on Instagram: @insidethemorguepod Email us show suggestions: insidethemorguepod@gmail.com If you enjoy this podcast, support us! Music used from Pixabay.com: Crime Trap by Muzaproduction & Detective by SergeQuadrado Sources: https://study.com/learn/lesson/what-is-a-scavenger-animal-what-animals-are-scavengers.html https://en.wikipedia.org/wiki/Maceration_(bone) https://www.sportskeeda.com/pop-culture/oxygen-s-snapped-where-justin-hammer-amber-andrews-today https://www.amarillo.com/story/news/state/2013/07/03/body-buckets-investigation-continues-okla-shooting-dismemberment-case/13310358007/ --- Support this podcast: https://podcasters.spotify.com/pod/show/insidethemorgue/support

In this episode we talk about:Carbonic Maceration in winemakingCarbonic Maceration in coffee and best guidelines to followHow to process Robusta differently than ArabicaBenefits of fermentation in coffee fruit vs green seed modificationSupport the show on Patreon to join our live Discord hangouts.And if you don't want to commit, show your support here with a one time contribution: PayPalSign up for the newsletter for behind the scenes pictures.ResourcesModifying Robusta coffee aroma by green bean chemical pre-treatment. Published Food Chemistry volume 272 in January 2019.Changes in the chemical and sensory profile of coffea canephora var. Conilon promoted by carbonic maceration. Published in agronomy in September 2022.Cover Art by: Nick HafnerIntro song: Elijah Bisbee

This is the weekly newspaper column.Five key winemaking decisions 12-14-2022There are five terms you often will find in reports about wine. Understanding what they mean and how they affect wine can help you make choices. A quick review.• Harvest date. The day grapes are picked significantly influences wine. Grapes picked earlier will be higher in acidity, lower in alcohol, and sometimes have herbal or green flavors. They also can have more bitter tannin, but such wines also tend to age longer. Picking later in the harvest season can produce wines with lower acidity, higher alcohol and sweetness, and riper tannins.And then there is the effect of weather—wet weather just before and during harvest can negatively affect wine.• Maceration, cold soak, skin contact. Maceration is the amount of time the skins are in contact with the grape juice and particularly influences color. Cold soaking prevents the yeast from beginning fermentation, thus extracting color and fruit flavors and limiting bitter tannins.• Cool and hot fermentation. Cool fermentation—65-78 degrees—preserves fruit flavors and flower aromas. Hot fermentation—80-96 degrees—reduces fruit flavors and flower aromas and enhances earthiness.Punch down [Wollombi]• Pump over, punch down. As the name implies, in “pump over” juice is pumped from the bottom of the fermentation tank and poured on the “cap” of material at the top of the tank. The process increases wine intensity. In “punch down,” a special tool—somewhat resembles a ski pole or a potato masher on a long pole—is used to push down the material from the top into the juice below. It almost always is done by hand and creates wine with less intensity.• Oak, steel, concrete. Oak barrels add vanilla and other flavors to wine and increases exposure to oxygen, which decreases tannin. When wine ages for many years in oak, it acquires nutty flavors. Steel tanks add no flavors and limit oxygen, so it is most common in zesty whites, but also for reds sensitive to oxygen, such as garnacha. Concrete tanks—often shaped like eggs—are similar to stainless steel, but allow a bit more oxygen and a natural convection of juice, resulting in smoother wines.Tasting notes— Find links to my reviews in the text• Joseph Carr Josh Cellars Cabernet Sauvignon 2019: Fruit-forward, tasty, entry-level wine will pleasure many palates. $11-16 Link to my review• Hess Select California Rosé 2020: Delightful romp in red-fruit joy. $12 Link to my review• Calcu Gran Reserva Sauvignon Blanc-Sémillon 2021: Clean and refreshing with impressive complexity. $14-18 Link to my review• Golan Heights Winery Yarden Merlot, Galilee 2017: Mellow merlot with smooth tannins and soft acidity. $26-30 Link to my reviewLast round: Why are frogs always happy? They eat whatever bugs them. Wine time.Thank you for reading Gus Clemens on Wine. This post is public so feel free to share it.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  gusclemensonwine.comFacebook:  facebook.com/GusClemensOnWine/posts/Twitter: @gusclemensLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Balanced Diet Original recipes, curated links about food systems, recipe reviews. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

⚡⚡ PODCAST ALERT! ⚡⚡   Please share the pod and tag me (and the show) in your post. Please also invite your pals to like The Whizbanger Show on Twitter, Insta, and FB - if you want your music featured on the one and only Whizbanger Show, gimme a holler!  Love y'all!   The Bands: 17 Crash, Avatarium, Behemoth, Bunker 66, Cowards & Thieves, Deadwolff, Demona, Earl of Hell, Leather Leone, Lucifuge, Maceration, Nattmaran, Ninth Realm, Out of Hand, Raven, Saxon, Sortilége, Terror Cross, Titanosaur, Tyrants of Chaos, Vanguardian, Yakoeza   The Labels: AC Promotions, AFM Records, Asher Media Relations, BJF PR, C-Squared Music, Clawhammer PR, Dying Victims Productions, Emanzipation Productions, Fuzzy Cracklins Presents,  Golden Robot Records, Hardlife Promotions, Inverse Records, Mercenary Records, Morbid & Miserable Records, New Aeon Musick, Nuclear Blast, Palmer Turner Overdrive PR, Relics from the Crypt, Rockshot Records,  Silver Lining Music, Slightly Fuzzed Records, Steamhammer Records, The Swamp Records, Wise Blood Records Tune in to MMH The Home Of Rock Radio, every Friday from 2-4 PST | 10-midnight GMT to hear The Whizbanger Show. Stream ===>>> www.mmhradio.co.uk Whizbanger Show Podcasts ===>>> https://mmhradio.co.uk/podcasts/the-whizbanger-show/   The Whizbanger Show is 100% sweat equity. Support me by donating to the show! Tip the Deejay Right Here: https://www.buymeacoffee.com/WhizbangerShow    Download the app ===>>> Google Play or Apple Store Tell Alexa ===>>> Hey Alexa, play Midlands Metalheads Radio on TuneIn Tell Google ===>>> Hey Google, play MMH Radio on TuneIn   Get in touch with The Whizbanger: Email: thewhizbangershow@mmhradio.co.uk Facebook: www.facebook.com/whizbangershow Instagram: @sara.whizbanger Twitter: @SaraWhizbanger  

To download the transcript CLICK HERE   This is Part 2 with Dr. Jamie Goode where we are discussing more parts from his third edition 'Wine Science' Book. You can read his articles on thousands of wineries over at his blog wineanorak.com In this episode, we are discussing the advantages and disadvantages of using native (wild) yeasts versus cultured (packaged) yeasts and the different strains. Where they can be found and how they work in fermentation. Then we talk about adding sulfites to the wine, and you will learn about free, bound, and total sulfur, and how to get the best use out of adding sulfites. We then look at what carbonic maceration is, how to do semi-carbonic, which regions tend to do this, and what varieties work best fermented this way. Then we will touch on destemming the grapes versus whole bunch pressing. I hope this opens up your eyes to all the different choices a winemaker has. This episode only looks at just a few of them. If you want to skip ahead: 3.02: Yeasts 11.18: The use of Sulfites 15.48: Whole bunch V De-stemming 17.53: Carbonic Maceration 21.44: Adding the stems back into the fermenting juice 35.21: Costières de Nîmes recommended 27.19: Costières de Nîmes in more detail And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk Until next time, Cheers to you!  

Chris takes a deep dive into the winemaking technique Carbonic Maceration looking at the different methods and how they change the wines.

It's trending now but has been in practice since wine existed. Let's get nice, fresh, fruity and science-y about carbonic maceration See acast.com/privacy for privacy and opt-out information.

Chris takes a deep dive into the winemaking technique Carbonic Maceration looking at the different methods and how they change the wines.

Chris takes a deep dive into the winemaking technique Carbonic Maceration looking at the different methods and how they change the wines.

PRODUCER - Ana Maria & Nicolas Eduardo Crespo FARM - Pillcocaja COUNTRY - Ecuador REGION - Azuay VARIETAL - Typica LOT - #13 / 28 lbs PROCESS - Carbonic Maceration for 96 hours DRYING - 24 days, 50% Shaded African Beds ELEVATION - 1700 masl HARVEST - August 2020 TASTING NOTES - raspberry jam, cherry, white chocolate, grapes This experimental lot opens up new flavors for the coffee and highlights the importance of terroir and fermentation in coffee. Expect tons of jammy red fruits like raspberries & cherries; grapes, and white chocolate without any over-fermented notes or boozy character. A clean, sweet, and perfectly balanced cup

Welcome back wine friends, this week our House Wine isn't so much a region or a specific wine but it is a style of wine. It's a winemaking technique that may be as old as wine itself. It's time to put our lab coats on, look side long at a beaker and pretend we are scientists because the time has come to talk about all things Carbonic Maceration. What are flavonoids? Who is Louis Pasteur and what did he do to the yeasts? It's all here. Of course I couldn't do it alone, this is a complex subject and I leaned on the following resources: The Oxford Companion to Wine, 4th Edition by Jancis Robinson. http://www.wineanorak.com/winescience/carbonic_maceration.htm I also downloaded this ebook: https://www.sciencedirect.com/science/article/pii/B9780123849274000014I don't really talk about any specific wines this week, but I do reference wine from these regions: Beaujolais. Southern Rhone. Roussillon. Languedoc. Rioja. If you spot something that needs correcting or you would like to request an episode you can reach out at housewinepodcast@gmail.com or check out the House Wine Instagram @housewinepodcast This podcast is 100% independent, it is written, narrated and produced by myself, Rachael so if you heard something you liked then scroll down and leave a comment or review, that is the best way that you can support the show. Until next week, I hope you drink something delicious! Music Credit:Too Cool by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4534-too-coolLicense: http://creativecommons.org/licenses/by/4.0/

Laurent du bar à vin parisien Winethérapy nous présente le domaine Hébinger d'Eguisheim dans le Haut Rhin (68) Une pastille militante en soutien à nos amis restaurants et barmans, courage à vous   Un épisode gourmand à découvrir sans modération  Buvons modérément, buvons libre, buvons Alsace S'gilt Soutenez nous Tipeee : https://fr.tipeee.com/duraisinetdespapilles Instagram: @duraisindespapilles

It's that time of the year again. November arrives and the youngest wines in the wine world flood the market. Vins de primeur, nouveau wines, vinos jóvenes. These super young wines have their fame mostly thanks to Beaujolais in France. But Spain has their own version: Primero. To talk about these styles of wine, and the process by which they are made - carbonic maceration - a bottle of Primero squares off against Beaujolais Nouveau from Louis Jadot.  

Audio track of the two hour live recording at Maceration Room (thanks for the invite!:). Check the video recording @ http://bit.ly/macelive Selection of upcoming Absence of Facts tracks, techno, electro, old classics and current favorites. TRACKLIST: 1. D.Dan - Quarantine 2. Djedjotronic - Global Surveillance 3. HYPRESS - AA1 - Swarm Intelligence - Ketter 4. Shadow Child & Mark Archer present: MASC - Eye Feel (Dance System Remix)2020-04-06 5. DJ Rush - Jack Your Body 6. Orion - Maast 7. Ultramagnetic MCs - Ain't It Good To You (Xen Chron southpaw VIP) 8. DJ Haus - Let My Brain Go (Len Faki Remix) 9. Better Lost Than Stupid - Inside (Rebuke Warehouse Remix) 10. Truncate - Jack (Mark Broom Bonus Mix) 11. E:91 - Paranoid Looks 12. Mall Grab - SMASH 13. Unknown - BRENDA(GHETTO DUB) 14. Dexorcist - Rubba Dub 15. Glenn Wilson & Ignition Technician - Exertion 16. The H.A.V.O.K. Conspiracy - The Reaping 17. Absent - Another Track 18. SAAH - Stygian 19. Regal (ES) - Royal 20. Textasy - I'm The Needle 21. Headroom - Exu 22. Space DJz - AK-47 (Umek Remix) 23. R. Kitt - A Place I Know 24. Special Request & Mall Grab - Vortex 135 (Mall Grab Remix) 25. Tommy Holohan - Subaru Impreza 26. RAW TAKES - BBB 27. Advent - Cronik 28. AΣTYTEKK - Lick My Bass 29. Mella Dee - Rockport XCS 30. T-SHRT - BLOW THE WHISTLE (FUNKMASTA TURK FIX) 31. Adam Beyer, Lenk - Drumcode 01 A1 32. WILL WEB - D PLAYAS 33. SAAH - Engage 34. Skov Bowden - Darkness 35. Dexorcist - Filth 36. Orion - Bockblock 37. Robert Natus - Pain 38. Neil Landstrumm - SWING JERK 39. DJ Rashad - Get Down and Make Em Freak 40. Dexorcist - Nu Contact 41. Nexus 23 - Transform (Beatprozessor's Dirty Bass Transform) 42. Neil Landstrumm - BLAM THE TARGET 43. Le Dom - Richter 44. LSDXOXO - DEATH RATTLE 45. Tommy Holohan - Lovin in Rush! 46. JKS - Don' You Wanna Dance 47. UMEK - Tikonal 48. Myler - Donnington 92" 49. Scalameriya - Juggernaut 50. Thomas Krome - Wood Carver B1 (Thomas Krome Remix) 51. Dean Rodell - Pulse Width 52. ASQUITH - Let Me (Rave Mix) 53. The Advent - Captive 54. Adam Beyer - C1 (Tasty Bits) 55. Endlec - Glory Days 56. Orion - Bowl of Trouble 57. Orion - Minas 58. Orion - Stoic 59. Sugar & Anetha - Candy from strangers 60. SELFHOOD - Shawty (Instrumental)

Poppy Paso Robles Cabernet Sauvignon 2017The StoryThe Poppy Paso Robles Cabernet Sauvignon 2017 is sourced from the Sunny Slope and the San Juan vineyards inside the Paso Robles AVA which is also inside the Central Coast AVA of California. Poppy (which is the state flower of California) is a brand started in 2003 by the Silva Family who has 45 years' experience in the wine trade.I chose to write about this wine for a couple of reasons, first, the Paso Robles AVA is a terrific place to find quality Cabernet Sauvignon. You can find rather pricey bottles there, but they also showcase excellent value-priced drink-it-now, no aging required Cabernet Sauvignon. Paso Robles, along with Lodi and Columbia Valley are great places to look for bang for the buck Cabs.The second reason for this review is the innovative and complex techniques used to produce the Poppy Cabernet Sauvignon. This is a wine that I found for about twelve dollars and my usual explanation of the differences between value-priced wine and more expensive wine is that value wine is made with simpler processes that allow the wines to come together quickly. The faster the wine becomes ready for release and sale the sooner the winery can start to recoup their investment.The Poppy Paso Robles Cabernet Sauvignon 2017 does not follow that example. Before they even get to fermentation they use thermovinification and maceration on the crushed grapes and juice. Thermovinification is a fairly new technique where the crushed grapes are either heated to almost boiling or chilled to fully extract all the color and the desired compounds from the grapes, This process allows you to maximize the desired characteristics of the grapes and minimize the qualities that are not needed.A portion of the Poppy Cab see thermovinification and the rest undergoes maceration which is where the crushed grapes, seeds, and stems are left to stew with the crushed juice (either before fermentation or during fermentation). Maceration takes longer to complete than thermovinification and does not do as complete a job.My point to highlight thermovinification and maceration is not to definitively explain the process, it is way more complicated than I spelled out. The winemaking techniques, even in value-priced wines make a huge difference. You don't need to know exactly how these winemaking tools actually work but if wine X was made with certain techniques and wine Y wasn't, but wine Z was, wine Z may be the wine to choose.The Poppy Cabernet Sauvignon was aged for 18 months in small French oak barrels. Aging wine for a year and a half in French oak is a detail seen consistently in wine selling in the twenty-five dollar plus price range. So we have a wine sourced from 2 named vineyards (most wines in the $12 range do not list the actual vineyard, just the general AVA if you're lucky) in Paso Robles and underwent new and innovative winemaking techniques and was aged in the same manner as expensive wine.I like wines that have websites that provide technical notes into the making of their wines. Way too often the tech notes are some fluffy lifestyle blatherings and almost no useful information to get to know the wine. I don't need too much information, I only semi-understand what all the terms mean. But knowing which of the major, important processes are used gives you insight into what went into the making of the wine, and maybe explain why you like the wine.

Maceração carbónica. Já ouviu falar? Calma, não se trata de nada de cariz nuclear. É uma técnica enológica frequentemente usada quando se pretendem vinhos tintos com boa cor, cheios de fruta e taninos suaves.

The StoryThe Klinker Brick Old Vine Zinfandel 2016 is sourced from 16 "old vine" vineyards in the Mokelumne delta region of Lodi, California. Klinker Brick is family-owned and they are 5th generation fruit growers and have produced Klinker Brick wines since 2000. You hear about old vines when talking about Zinfandel on a regular basis, but there are no legal standards for what age an old vine vineyard has to be. Klinker Brick Old Vine Zin is taken from vineyards aged from 55 years to 120 years. That seems legit to me.This is Klinker Brick's second line Zinfandel label. They have the Old Ghost Zinfandel which is sourced from a single 90-year-old vineyard and is priced about 3 times higher. Older vineyards naturally have smaller yields than vineyards in their prime years, the smaller the yield the fewer grapes to go around and the higher the price. The way to get all the good qualities the old vine vineyards provide at a lower cost is to use smaller portions of grapes from multiple vineyards. By the way, grapes from the same vineyard as the Old Ghost Zinfandel are also included in this bottling.This Zinfandel is produced the traditional way, oak barrel fermentation, then the grape juice and skins are cold-soaked for 24 hours and then undergo maceration for 7 days. Maceration extracts color, tannins, and aroma from the grapes and allows the structure of the wine to develop and enriches the body of the wine. This Zinfandel is aged for 15 months in American oak barrels and then the various vineyard lots are blended to achieve the final product. The alcohol content is a sturdy 15.4%. The Tasting NotesThe color is a barely see-thru, concentrated black cherry red. The nose is extracted red berries, toasted vanilla, baking spice, chocolate milk, orange zest, raspberry, and pomegranate. This is a Zinfandel with a soft mouthfeel and a mix of rounded and edgy flavors. It starts with rounded black cherry, black pepper, dark chocolate, slightly sharp spice, and plum. The mid-palate adds licorice, cold coffee, and cherry. The tannins are soft and sweet and the acidity allows the flavors to unfold. The finish is large and long.The Summary The Klinker Brick Old Vine Zinfandel 2016 is an excellent, classy Zinfandel. In this price range, there are many "brand" wines, and that isn't a bad thing. The rise of brand wines (meaning the label is part of a large wine conglomerate and not associated with a particular winery) has improved the overall quality of "cheap wine" while keeping prices down. But the Klinker Brick is a genuine Winery offering and typically the 2nd tier wine has many of the characteristics of the top-line wine but at great savings. This is a delicious Zinfandel that was produced with all the production techniques the winemaker deemed necessary, no shortcuts, nothing to speed up the process. Just old-school Lodi Zinfandel.

Celebration is in the air as Beaujolais Nouveau is released each November. However, Vino Novello is released weeks prior. Some would say it's the Italian answer to the Nouveau, but there are some differences. This episode explores Vino Novello, carbonic maceration, as well as the celebrations that showcase the bounties of harvest, including these wines. Resources from this episode: Books: Oxford Companion to Wine, 4th Edition [Kindle Edition], Robinson (2015) The Science of Wine: From vine to glass, 2nd Edition, Goode (2014) Understanding Wine Technology: The science of wine explained, 3rd Edition, Bird, (2010) Websites: Gastrodelierio http://www.gastrodelirio.it/fabio-riccio/dove-finitoil-vino-novello/2018/11/ Jours Feries (Beaujolais Nouveau) https://www.joursferies.fr/evenements/beaujolais-nouveau.php La Stampa https://www.lastampa.it/economia/2019/11/02/news/il-primo-weekend-con-il-vino-novello-1.37823845?utm_source=dlvr.it&utm_medium=twitter Sputnik News https://it.sputniknews.com/italia/201911028246907-arriva-il-vino-novello-sulle-tavole-degli-italiani/?utm_source=push&utm_medium=browser_notification&utm_campaign=sputnik_it Unione Italiana Vini https://www.unioneitalianavini.it/vino-novello-da-questanno-arriva-prima/ Vinifero https://www.vinifero.it/pillole/vino-novello-caratteristiche/ Web Magazine 24 https://www.webmagazine24.it/vino-novello-2019-italiano-francese-dati-norme-uscita/ Novello Festivals by Region: (not all-inclusive, of course) Abruzzo (Mondo Eventi Abruzzo) https://www.mondoeventiabruzzo.it/events/borgo-rurale-2019-a-treglio-festa-del-vino-novello-delle-castagne-e-dellolio-nuovo/ Abruzzo (Viaggiando Italia) https://www.viaggiando-italia.it/eventi/novello-al-castello-2019/ Alto Adige (Drinks & Co) https://www.drinksco.it/blog/alla-scoperta-della-tradizione-il-torggelen Calabria (Yes Calabria!) https://www.yescalabria.com/en/vino-novello-sotto-il-castello-sabato-16-novembre-a-ciro/ Friuli-Venezia-Giulia (Udine Today): https://theworldnews.net/it-news/l-oca-e-il-vin-novello-2019-la-festa-di-lavariano Lazio (Paese Roma) https://www.paeseroma.it/2019/10/29/a-vignanello-arriva-la-festa-dellolio-e-del-vino-novello/ Lombardia (Flora Agriturismo) https://www.floragriturismo.it/news-eventi/ Marche (Sarnano Turismo) https://www.sarnanoturismo.it/sarnano-in-botte-2019/ Puglia (Novello in Festa) http://www.novelloinfesta.it/main.html Sicily (Sun Trip Sicily) https://www.suntripsicily.com/38-events_in_sicily-san-martino-festival.php Toscana (Toscana Go) http://toscanago.com/firenze/articoli/483-vino-gli-eventi-in-toscana Veneto (Verona Wine Love) https://veronawinelove.com/festa-vino-novello-bardolino-lago-di-garda-verona-novembre-2019/ Glass in session® is a production and registered trademark of Vino With Val, LLC. Music: Addict Sound - Happy Acoustic - (Jamendo.com cc_Standard License, Jamendo S.A.)

As backpackers, we spend a lot of time thinking about and managing our feet. One problem that crops up a lot (especially for those of us who choose to utilize ultralight footwear, hike in damp or snowy environments, or both) is wet feet. Feet that get wet and stay wet can cause all kinds of nasty issues - starting with maceration (wrinkly, pale, soft skin) and progressing through to immersion foot diseases like trench foot, tropical immersion foot, and warm water immersion foot.  In this SKILLS SHORT, Ryan and Andrew break down the causes, symptoms, and results of immersion foot diseases. After a fairly exhaustive and somewhat nasty primer (you’ll hear the phrase “sloughing skin” more than once) the guys discuss strategies to prevent and manage immersion foot diseases and their symptoms. The pod wraps up with a discussion on when you should get off the trail (blackened skin = big trouble), and Ryan shares some of his favorite resources and further reading on foot care.  Click here for show notes This podcast is brought to you ad-free by the subscribing members of backpackinglight.com. Please leave us a review and rating, it helps other people find our show

Today Dave and Nastassia discuss Nastassia's evil genius strategy for settling the score with Amazon. They also answer listener questions about sous-vide ice cream, herb infusions in high proof spirits, and coffee options while camping. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

Luis Seabra is the proprietor and winemaker at Luis Seabra Vinhos, producing dry wines from the Douro Valley and the Vinho Verde regions of Portugal. Luis discusses his beginnings working as a plant specialist at an university, his work doing vineyard trials for the Portuguese government, the nine years that he made dry wines at the house of Niepoort, and on to the founding of his own winery. Over the course of the interview Luis takes up all kinds of topics relating to Portuguese wine, such as vine material, grape varieties, the soil types in different areas, historical wine blending practices, and the winemaking norms in differnet parts of the country, as well as how those have changed over time. He explains the evolution in his own thinking concerning both winemaking and vineyard practices. Luis clearly illustrates what he means by contrasting his own thoughts and techniques with the dominant thinking in the surrounding area. Those wanting a deep dive into topics like whole cluster, skin maceration, pressing, and élevage, will find Luis a capable guide. He also discusses the different character of recent vintages for his own wines. This episode is sponsored by: NY Drinks NY Grand Tasting in Manhattan Vknow Wine App La Tablée New York

The Wonderful World of Wine (WWW) Episode 54 Topics: Carbonic Mareration Technology In Wine Wine Facts You Don't Need To Know

Adam and MAR discuss the process, the pros, the cons, and the Bruno Mars-ness of carbonic maceration. Natural Disasters is powered by Simplecast.

Tieton Cider Works was founded by Marcus Roberts and is based in Yakima Washington. Tieton works with Harmony Orchards which has 55 acres of cider apples and perry pears. Marcus who takes a scientific approach to making cider and perry, is the General Manager of Tieton Cider Works overseeing both a modern and traditional approach to cider making. In this chat Marcus shares how Tieton using the technique called keeving to make Perry. Why make Keeved Cider or Perry? Keeving provide a sweet profile without needing to add sugar (back sweetening) when bottling. Growing Perry Pears Tieton has eight different varieties of Perry Pears and uses a trellis system for the pear trees. Marcus is testing the old adage “growing pears for your heirs” finding that by using a trellis system for growing in 4 years, the trees grew 12 feet! Tieton plants trees 12 feet across and 5 feet between trees - a 12 x 5 trellis system The limbs are trained down the wire on the trellis system. Picking Perry Pears Color pick the pears. Pick when green- which Marcus says they develop more aroma when stored. Versus picking it “dead ripe” on the tree. Marcus monitors the pear to see if the pear turning yellow on the outside. Once ripe, they must be pressed within 24 hours to avoid the pears turning to mush. Tieton Perry Making methods Macerate over the course of 24 hours - for the tannin structure. Leaves the pulp on the juice. Marcus says, “Some of the tannins are solvable. By leaving tannins on the juice during the process of Maceration the tannins become more supple. This is what we are going for.” Once done, Tieton then goes through the keeving process with the perry. Managing citric acid when making perry. Manage the bacterias that produce acetic bacteria by temperature control. Tieton manages it by temperature control. around 34 degrees Fahrenheit. It took 5 months to drop 5 brixs at that temperature. When it the peak time to drink a high tannin Perry. Tannin helps the perry or cider age very slowly can cellar for a longer time and will have the tendency to get better over time. Contact Tieton Cider Works Website: https://tietonciderworks.com email: info@tietonciderworks.com Phone: 509-571-1430 Address: 619 South J Street Yakima, WA 98902 Mentions in this Chat Totally Cider Tour - September 23-29, 2018 - Normandy France Reservations 23rd Annual Boston Homebrew Competition May 5, 2018 Great Lakes International Cider and Perry (GLINTCAP) competition May 16-19, 2018 Ask for the following ciders - By supporting these cidermakers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Tanuki Cider Co. Santa Cruz California episode 103 Ross on Wye Cider and Perry, UK Process and Analytical NMR Services - John Edwards provides analytics of cider - stay tuned for his Chemical Fingerprints workshop coming up on Cider Chat Join the #ciderGoingUP Campaign today!  Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on twitter @ciderchat  

Reserve you spot today for the Totally Cider Tour to the UK! We will be visiting Tom Oliver an award winning cidermaker and this week's guest on Cider Chat. This cider tour begins in Bristol, UK on April 25, 2018, then after that evening's dinner at The Stable for the "Ultimate Cider" dinner we head out to tour around Somerset and then Herefordshire through May 2nd. Sign up for a trip of a lifetime and come along with Ria, the host of Cider Chat and fellow cider travels. This week's chat was recorded during Tom's presentation at CiderDays 2017. Making Perry tips from Tom No surprise that Tom says you are reliant upon the fruit Don’t work with culinary pears or apples All about minimum intervention Ferments with wild yeast - does not pitch yeast. Doesn’t use sulfite prior to fermentation No yeast nutrient Use a little bit of SO2 - about 80 ppm Tom’s favorite Pear varieties for making Perry, hopefully from old trees Moorcroft Thorn Blakeney Red Hendre Huffcap Winnal’s Longdon More pears mentions in this chat: Coppy Rock Gin Oldfield Christmas Pear Cypress Pear Ferret Custard Cows slip Dead Boy Go to this UK link to find out more about Perry Pears The Challenge of Perry Pears: They all ripen at different times They don’t come off the tree They engage in bletting If the pear is brown in side is it bad or rotten - no it is not - it is fermenting. Blet - means overripe pear...it is fermenting Rot - is decomposing. And Tom does use pears that are bletting from the inside out - "It is how far you will let it go. (blet). Tom washes the pears beforehand and referenced Mike Beck and how he uses saline solution to wash the pears in because pears sink, unlike apples that float. Maceration - leaving the pears to break down the sugars before you press them Tom does at least 24 hours to 48 hours for a pressing. Contact for Oliver's Cider and Perry Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

This week on In the Drink, host Joe Campanale is joined in the studio by Isabella Pelizatti Perego of the Arturo Pelizzatti Perego winery, aka Ar.Pe.Pe. Isabella Pelizatti Perego, is part of the fifth generation, along with her brothers Emmanuel and Guido making wines in Valtellina. Her grandfather Arturo renamed the family estate to Ar.Pe.Pe. with the 1984 harvest. As one of the best traditional wineries from Valtellina, the grapes see long macerations and even longer bottle­-aging at the cellar. Isabella has done little to change the winemaking of her father and his; wines are released when ready.

Curtis Sherrer is barreling aging single variety apples at Millstone Cellars. An old grist mill dating back to the 1850s houses the Tasting Room."If you are looking to save money, all you need is a barrel. You don't need chillers."Instead of pressing multiple apples and creating the sweet cider that will then be fermenting - Curt keeps apple varieties separate until he finds the perfect balanceAt the "Old Grist Mill" they use a cloth press on site that dates back to 1850s.Says Curt, "Let's take apple juice and see how close we can get to making a chardonnay" of their goal in choosing to become a cidermaker.Curt recommends looking at bending much like ones does with spices and ingredients: See what will make the most savory cider.The learnings garnered from making cider from single variety apples, until the final blend are abundant. You will learn about:- How maturity ( of the apple and cider) matters- How does maceration change it? Maceration is what happens when you wait to press the pomace (crushed apples), letting the pomace sit for a bit, like 24 hours to 2 days or even longer.- Learn the taste differences between free run apple juice where the pomace is barely pressed versus crushing and pressing immediately.Find the full show notes and links to this episode at cider chat.comFollow this podcast via Twitter @ciderchat

Brad Hickey is the winemaker at Brash Higgins, a winery in Australia's McLaren Vale. Also in this episode, Erin Scala explores the McLaren Vale.

Guest Jesse Willard joins us to chat the letter M! Manhattans, Monopole, Maceration and so much More!

Nicolas Glumineau has overseen Chateau Pichon Longueville Comtesse de Lalande, Chateau de Pez, and Chateau Haut Beausejour in Bordeaux, France since late 2012.

Sat, 1 Jan 1983 12:00:00 +0100 http://epub.ub.uni-muenchen.de/3394/ http://epub.ub.uni-muenchen.de/3394/1/3394.pdf David, Charles N. David, Charles N. (1983): Dissociating Hydra Tissue into Single Cells ba the Maceration Technique. In: Lenhoff, Howard M. (Hrsg.), Hydra, Research Methods. Plenum Press: New York [u.a.], pp. 153-156. Biologie

A method is described for the maceration (dissociation) of hydra tissue into single cells. The cells have characteristic morphology such that all basic types — epithelial, gland, mucous, interstitial, nematoblast, and nerve — can be distinguished. Criteria are given for identifying each cell type by phase contrast microscopy. It is shown that maceration quantitatively recovers cells from hydra tissue.