A little bir about my work 1
This year I work for the first time.
I was lab analist of a winery, and it was really cool.
I started to work in february with aspiran, which is a wine whit a lot of color, making hard to detect the change of color during the analisis.
In the winery where a worked, the wines were fermented in a temperature of 27-28 degreeds top. When the temperature exced that range, then they must be cooled, to avoit the proliferatión of lactic bacter.
Only one time that was not controled and the wine go sour. Anyway, that was not a total problem, because it could be blended with another whit low volatile acidity.
Besides, the wine in cuestion contained 30 grames of sugar and it ocults the bad taste.
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Corrections · 3
1
A little bit about my work 1
This year I am working for the first time.
I was am lab analyst of a winery, and it was is really cool.
I started to work in February with aspiran. Aspiran is a wine with a lot of color, making so it is hard to detect the change of color during the analysis.
In the winery where a worked, the wines were are fermented in at a temperature of 27-28 degrees top. When the temperature exceeds that range, then they must be cooled to avoid the proliferation of lactic bacter.
Only one time that was the temperature not controlled and the wine go went sour. Anyway, that it was not a total problem, because it the wine could be blended with another with a low volatile acidity (do you mean to say low volatility and low acidity?)
Besides, the wine in question contained 30 grams of sugar, and it which ocults covers the bad taste.
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