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  2. Central Coast Wine Services - Wikipedia

    en.wikipedia.org/wiki/Central_Coast_Wine_Services

    Central Coast Wine Services is a multi-winery processing and warehouse facility located in Santa Maria, California, United StatesFounded in 1988, Central Coast Wine Services serves as a warehouse facilities for wineries throughout the Central Coast (California) and includes a custom crush facility as well as bottling line and winemaking equipment rental.

  3. Southern Glazer's Wine and Spirits - Wikipedia

    en.wikipedia.org/wiki/Southern_Glazer's_Wine_and...

    Southern Glazer's represents approximately 1,500 wine, spirit, beer, and beverage suppliers from around the world. The company operates in 44 states and employs approximately 23,000 people. [ 16 ] During a working week, the sales, delivery, and support staff of Southern Glazer's collectively calls on or services over 250,000 different chains ...

  4. Winemaking - Wikipedia

    en.wikipedia.org/wiki/Winemaking

    Winemaking, wine-making, or vinification is the production of wine, ... Sulphur dioxide can be readily measured with relatively simple laboratory equipment.

  5. Wine accessory - Wikipedia

    en.wikipedia.org/wiki/Wine_accessory

    A wine stopper is an essential wine accessory to close leftover wine bottles before refrigerating them. Wine stoppers are used because it is hard to put the original cork back into the bottleneck. Wine stoppers vary in shapes, sizes, and materials. The three typical types are the cork wine stopper, rubber wine stopper, and plastic wine stopper.

  6. Sacramental wine - Wikipedia

    en.wikipedia.org/wiki/Sacramental_wine

    Producing over 90,000 litres (20,000 imp gal; 24,000 US gal) of wine annually, this winery supplies all of the Australian region's sacramental wine needs. [ 13 ] [ 14 ] The oldest vineyard founded for sacramental wine, still producing in the United States, is O-Neh-Da Vineyard in the Finger Lakes wine region of New York State , founded in 1872 ...

  7. Microoxygenation - Wikipedia

    en.wikipedia.org/wiki/Microoxygenation

    Micro-oxygenation is a process used in winemaking to introduce oxygen into wine in a controlled manner. Developed in 1991 by Patrick DuCournau, working with the exceptionally tannic grape Tannat in Madiran, the process gained usage in modern winemaking following the 1996 authorization by the European Commission.

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