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?
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