3. Process comparison and biological interactions
Although the manufacturing processes are different, it is interesting to compare the practices used in oenology and brewing to understand the logical links that can exist between the two sectors.
3.1 Comparison of processes by sector
The table at 5 gives a cross-sectional view of the different operations carried out according to product type. It is interesting to note that the main differences are linked to the biochemical nature of the must:
polyphenol levels are low in white wines, very low in beers, and highly variable in red wines, exposing products to oxidation problems in different ways. Oxygen sensitivity can have repercussions on the choice of unitary...
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DSM Food Specialties division http://www.dsm.com
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