True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Alcoholic drinks from worldwide
Red wine is made by fermenting crushed black grapes together with their skins, so the skins give the wine its colour and tannin. The wine is then pressed off the skins, usually goes through a second, bacterial malolactic fermentation, and is often matured in oak before bottling.
| Black grapes (Vitis vinifera) | Destemmed and crushed; skins, pulp and seeds all go into the fermenter[vt-red] |
| Sulphur dioxide (sulphite)Up to 50 mg/L total | Added to the grapes at crushing; more can hold back the malolactic fermentation[awri-mlf][awri-coldsoak] |
| Yeast | Wild yeasts from the grapes and the cellar, or a selected Saccharomyces cerevisiae[tamang2016][sternad2026] |
| Malolactic bacteria | Oenococcus oeni, wild or added once the alcoholic fermentation is done[awri-mlf] |
| Starter | spontaneous (wild yeasts) or a selected Saccharomyces cerevisiae; malolactic bacteria (Oenococcus oeni), wild or added |
Total time across the recorded steps: 9.2 months – 2 years
What changes: The crusher splits the berries so juice, skins and seeds go into the vat together
Output: must with skins and seeds.
Microbes at work in this step
wild yeasts from the grape skins and the cellar enter the must
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Red wine is made by fermenting crushed black grapes together with their skins, so the skins give the wine its colour and tannin. The wine is then pressed off the skins, usually goes through a second, bacterial malolactic fermentation, and is often matured in oak before bottling. Made in 7 steps over 9.2 months – 2 years. The longest step, mature, takes 9–22 months (Mercanti N. et al. 2026). Saccharomyces cerevisiae, which the review names for wine fermentations in general and Non-Saccharomyces yeasts that the review names for wine in general do most of the fermenting.
| Main step | 9–22 monthsReported[mercanti2026] | Mature |
|---|---|---|
| Temperature | 5–15 °CReported[sternad2026][awri-coldsoak] | Cold soak (optional) |
| Acidity | pH 3.3–3.5Reported[awri-mlf] | Malolactic fermentation |
In red wine the skins stay in the vat during the alcoholic fermentation, which is where the colour and tannin come from. White wine is pressed first and fermented as clear juice. Most reds also go through malolactic fermentation, which is done in only some white wines.
Sulphur dioxide is the main additive. The OIV caps total SO₂ at 150 mg/L in dry red wine, and in the EU any food with more than 10 mg/L must be labelled as containing sulphites. Methanol comes from grape pectin; the OIV limit for red wine is 400 mg/L.
Every number is labelled with how it is known. How this atlas is made
Eugene Hilgard at the University of California showed in 1887 that colour is extracted before tannin, and that colour peaks sooner at higher temperatures.
