Topics Covered:Crossflow suppliersVermouth productionResidual sugar testing
Analysis
February 2022: Q&A Summary
Topics Covered:Malic Acid Concentration at the end of MLFEnology Labs for AnalysisPét-nat ProductionPre-Bottling AnalysisForced Carbonation Operational OrderSanitation GuidelinesRed Wine that Lacks ColorWhite Wine FermentationPre-Filtration EnzymesVA Analysis QuestionReducing VA Accumulation for Wines in BarrelsHow to Decrease the VA in Wines with Elevated VAs
August 2021: Q&A Summary
Effervescent Sulfur DioxideNorton and Tannin AdditionsNorton and Carbonic MacerationUsing Dry Ice for RedsCleaning Bottom of Wine TanksProcessing Plan for Roussanne Fruit with Disease PressureChitosan Use in WinemakingClarifying White JuiceFlotation for White Juice ClarificationSampling Juice for AnalysisCold Storage for Fruit Pre-Fermentation
Canning Wines & Hard Ciders
The use of aluminum cans as an alternative to glass bottle packaging can alter the quality of wines and hard ciders. While cans offer several advantages to a winery’s brand, production challenges can arise that need consideration by the winemaker. This information focuses on production changes that need considered in order to package a wine […]
September 2020: Q&A Summary
Topics covered in September 2020 Q&A SessionsIdentifying Post-Bottling SedimentLabs for Juice/Wine TestingEquipment Needs for Analytical TestingRosé Skin Contact TimeYeast InoculationRots and Wine QualityExogenous Tannin Dosage RatesWhole Cluster PressingMonitoring YAN during FermentationStoring Grapes Prior to Fermentation I have struggled to get my white wines clear for bottling. This past season I treated with both bentonite for […]
