Malolactic fermentation (commonly referred to as “MLF”) is the biological conversion of malic acid to lactic acid. This process is “biological” in that lactic acid bacteria (LAB) cause the change in malic to lactic acid present in the wine. While LAB are native to wine grapes, they can also be added through inoculation throughout several […]
Reminder: Prospective Wine Grower Online Workshop in November
If you are a new or prospective wine grape grower, I encourage you to attend the upcoming virtual Prospective Wine Grower Workshop from Westover Vineyard Advising’s Virtual Viticulture Academy on November 12th, 13th & 14th from 6:30-8:30 PM CST each night. The Prospective Wine Grower Workshop provides over 6 hours of live detailed, interactive discussion […]
Introducing Pennsylvania Wine
DGW Wine and Food Pairing Guide Released! Featuring Pennsylvania Wines Why did Denise make a wine purchasing guide? Several years ago, I was interviewed by a journalist that asked me how I managed to have wine with dinner almost every night. This was such an odd question for me. As I plan out dinners for […]
Wine Flaw Focus: Hydrogen Sulfide and “Reduction”
Direct causes of hydrogen sulfide and “reduced” sulfur-based off-odors is still a bit unclear. While basic wine production techniques decrease the risk of this wine flaw, many winemakers experience the incidence of this flaw several times over the course of their career. Hydrogen sulfide, commonly referred to as H2S, is usually correlated with inadequate nutrient […]
Producing Quality Red Wines with Unripe Fruit
When a vintage goes less than planned, it can often produce hardship in producing high quality red wine. There are several issues that are concerning with regards to red wines: Lack of color intensity Excessive astringency or bitterness High acid (sourness) Lack of alcohol Incidence of green flavors, many that may smell like “green bell […]
Crafting Formula Wines with Intention
I would consider any wine product that requires formula approval by the TTB a “formula wine.” Many wines that include flavoring and/or coloring additions require formula approval by the TTB in order to receive a Certificate of Label Approval (COLA) for that product. Common examples of formulated wines include pre-packaged or pre-bottled: Sangria [Mulled] Spiced […]
