Burton, Neel. The Concise Guide to Wine and Blind Tasting. 2nd ed. Acheron Press, 2016.
The account separates yeast fermentation, temperature and organism choices, skin-contact and cap management, carbonic/semi-carbonic methods, and malolactic conversion. It presents production decisions as sources of sensory differences.
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 26–30.
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 26–30.
30
26
Burton, Concise Guide, PDF 26–30.
Fermentation is not one uniform flavor pathway
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Citation
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 26–30.
Bibliography
Burton, Neel. The Concise Guide to Wine and Blind Tasting. 2nd ed. Acheron Press, 2016.
Supported source statement
The account separates yeast fermentation, temperature and organism choices, skin-contact and cap management, carbonic/semi-carbonic methods, and malolactic conversion. It presents production decisions as sources of sensory differences.
Verification and limits
This is wine-focused introductory chemistry, not a primary study or whiskey-process validation. Biological generalizations and numerical conditions are source claims; retain domain limits.
Ready denotes a recoverable source and precise PDF locator, not public claim approval or a validated quotation. No access; excerpt 