Topics Covered in the March 2021 Q&A Sessions:
Tartrate Removal
Acids in Wine
MLF Techniques in Barrel
Bâtonnage (Lees Stirring)
Measuring Residual Sugar (at End of Fermentation)
Wine Supply Vendors
Dissolved Oxygen (DO)
Clarifying Cold Wine
Yeast Selection for Pinotage
Color Loss in a Blush Wine
Protein Stability
Mannoproteins vs. Gums for Tartrate Inhibitors
Making Solutions
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