{"id":31,"count":9,"description":"<img class=\"aligncenter wp-image-1323 size-medium\" src=\"https:\/\/www.analysis1989.gr\/wp-content\/uploads\/2022\/02\/631937201460a17322_smell1.jpg\" alt=\"\u03a7\u03c1\u03ae\u03c3\u03b9\u03bc\u03b5\u03c2 \u03c0\u03bb\u03b7\u03c1\u03bf\u03c6\u03bf\u03c1\u03af\u03b5\u03c2 \u03b3\u03b9\u03b1 \u03c4\u03bf \u03ba\u03c1\u03b1\u03c3\u03af - Analysis 1989 - \u03a6\u03b1\u03ba\u03bf\u03c5\u03c1\u03ad\u03bb\u03b7\u03c2 \u039d\u03af\u03ba\u03bf\u03c2\" width=\"100%\" \/>\r\n<h1>Useful information about wine<\/h1>\r\n<ul>\r\n \t<li>It is recommended to provide a sample of the must (at least 1L) for analysis before the start of fermentation, immediately after pressing<\/li>\r\n \t<li>Carry out a final test on the wine after the end of the fermentation. This final test is of great importance for the shelf life and quality of the final product<\/li>\r\n \t<li>Maintain absolute cleanliness throughout the winemaking processe and keep the must and wine in a cool, odour-free place.<\/li>\r\n \t<li>Place the appropriate oenological additives before the must starts fermenting.<\/li>\r\n \t<li>\"Aerate the must well during the first few days of fermentation by blowing it with a hose or decanting it with buckets.<\/li>\r\n \t<li>Leave space in your barrels to allow the must to \u201cboil\u201d comfortably without overflowing.<\/li>\r\n \t<li>Clean off any fermentation residue that may have remained on the surface of the barrel with plenty of water.<\/li>\r\n \t<li>If the temperature of the must is above 25\u00b0C during fermentation, cover the barrel with a burlap and wet it with water for the first 10-15 days.<\/li>\r\n \t<li>Do not handle iron or copper containers in any way, even temporarily.<\/li>\r\n \t<li>In the barrels, when you have put the must in, cover them with a gauze cloth to prevent bugs from falling on the fermenting must.<\/li>\r\n \t<li>Remove the wine from the lees after boiling and decant into a clean, disinfected barrel. Never put in old mud, must or wine.<\/li>\r\n \t<li>Make sure your barrels are well filled with wine before sealing them.<\/li>\r\n<\/ul>\r\n<h3>Useful Posts<\/h3>","link":"https:\/\/www.analysis1989.gr\/en\/category\/useful-information-about-wine\/","name":"Useful information about wine","slug":"useful-information-about-wine","taxonomy":"category","parent":0,"meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Useful information about wine - Analysis - Fakourelis Nikos<\/title>\n<meta name=\"description\" content=\"Analysis provides to producers wine, must, olive oil, water and food analysis.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.analysis1989.gr\/en\/category\/useful-information-about-wine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Useful information about wine - 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