Authors Note: This blog post and vlog were created prior to the U.S. outbreak of COVID-19. The material covered here is based on observations, projects, and interactions with wineries prior to the various state orders to address the ongoing COVID-19 crisis. For more information pertaining strictly to COVID-19, please see past blog posts. Hello! Welcome […]
Hydrogen Sulfide
Jan. 14 – 18, 2019 “Oh, No! Wine Flaws” Online Course
Do you wish you were better at identifying when a flaw occurs during the winemaking process? Then don’t forget the “Oh, no! Wine Flaws” online course starts on January 14, 2019. It’s a short 5-day online course that will teach you how to make your own wine flaw sensory standards and review several technical wine […]
“Oh, No! Wine Flaws” Online Class Registration Now Open…
Are you nervous to let other people taste your wine? In fact, are you regularly getting expert wine tasters to evaluate your wine? Having trained professionals that can identify wine flaws before the wine reaches a consumer can be an advantageous quality control strategy for wine brands. No human is perfect in our ability to […]
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 […]
A Case for Copper Removal in Wine
New on the DGW Learning Center is a winemaking Production Guide on effectively removing copper from wines. Production Guides are intended for real-time use, can be easily printed from the website (or in pdf format) to act as a tool for cellar employees. Over the years, I have found that these easy-to-print and easy-to-laminate tools are […]
