Sometimes, a stuck fermentation is inevitable despite a winemaker’s best efforts to avoid it. Stuck fermentations are defined as periods of time during primary fermentation when sugar conversion unexpectedly slows down or stops completely (Iland et al. 2007). Maybe the wine takes off aggressively before the winemaker is able to gain control of the fermentation. […]
A Winemaker’s Take on Cluster Zone Leaf Removal, Part 3: Viticulture Experts Address Cluster Zone Leaf Removal
Over the last two weeks, I introduced a question that was posed to me during a previous Darn Good Winemakers session and dived into some background about science. While I try to integrate the use of science with all of my clients, I think it’s important to have a reference of limitations and expectations that […]
A Winemaker’s Take on Cluster Zone Leaf Removal, Part 2: Research Science versus Commercial Application – What You Should Know
Last week, I introduced a question that was posed to me during a previous Darn Good Winemakers session. I thought the question was so thought provoking that it required pause and attention as a blog post. Thus, today, we’re diving into part 2 of our 3 part blog series surrounding the question on cluster zone […]
A Winemaker’s Take on Viticulture Questions, Part 1: Why I Don’t Make Viticulture Recommendations
A viticulture-related question was recently posed to me during a Darn Good Winemakers session, and I thought the question was so thought provoking that it required pause and attention as a blog post. It gave me a good opportunity to think about science, how commercial operations use scientific findings, and how easily viticulture and enology […]
To Inoculate? That is the Question
On August 16, 2019 (4:00 PM, EST), the Darn Good Winemakers session will meet to discuss strategies surrounding a successful native primary fermentation. In the presentation titled: Successful Native Fermentation Strategies, we’re going to learn more about Potential risks associated with native fermentations. Best strategies for maintaining a healthy native fermentation. Developing a rescue strategy […]
Intro to Winery Lab Essentials
(Just in time for harvest!) In working with a number of wineries throughout the country that range in the 2,000 case to 15,000 case annual production size, I have found that many struggle to get a firm grip on wine analytical testing. Of course, this also includes testing incoming fruit, juice, or must, as well […]
