• Skip to main content
  • Skip to footer
  • Cart
  • Account
  • Login

Denise Gardner Winemaking

  • Scroll
    • Services
    • About
    • Posts
    • Contact
  • Services
    • Services for Winemakers
    • Services for Wine Lovers
  • About
    • Meet Denise
    • Honors and Certifications
    • Client Testimonials
    • Media
    • Terms and Conditions
    • Privacy Policy
  • Learn
    • Articles
    • Cellar Tools
    • Lessons
    • Winemaking Q&A Summaries
    • Training Videos
  • Blog
  • NOW
  • Search

Q&A Summary: January 2020

Topics Covered:
When to sweeten a wine
Tartrate inhibitors
Sterile filtration and post-bottling risk
Cold stability testing
Cold stabilization

I have a Traminette that I have debated sweetening a bit. I finally watched the webinars about hybrids and cold stabilization and now have questions about the order of treatments before bottling. After the hybrid webinar I completed a blending trial with a small amount of Chambourcin to make a blush. Pretty and tasty! The wine should be blended and sweetened before stabilization, first protein then tartrate, right?

…

Premium Content

Access reserved for Denise Gardner Winemaking Members and Consulting Clients.

Related Items:

Re-Starting a Stuck Malolactic Fermentation (MLF)
pH Explained: The Importance of pH in Wine
August 2022: Q&A Summary
September 2023: Q&A Times
Demystifying Sulfur Dioxide

Footer

  • Services
  • Wine Lovers
  • Learn
  • Meet Denise
  • Blog
  • NOW

info@dgwinemaking.com

  • Facebook
  • Instagram

Copyright © 2023 All Rights Reserved · Denise Gardner Winemaking · Terms and Conditions · Privacy Policy · Site by Tempora · Log in