Topics Covered: Fruit WineWSET ProgramMLF in the BottleHowler FungicideBactiless/ChitosanAcid Adjustments Post-FermentationMalolactic Bacteria Strains
Bottling
July 2023: Q&A Summary
Topics Covered: Bulk PurchasesSugarMega Purple (Purple 8000)Shelf Life of Potassium MetabisulfiteBottling TemperaturesBentoniteKaolin Clay & FermentationBentonite Additions during Fermentation
November 2022: Q&A Summary
Topics Discussed: De-Acidulating Agent Additions Pre-FermentationOak AdjunctsSO2 Hanna InstrumentPre-Bottling
March 2022: Q&A Summary
Topics Covered:BrettFiltration for Microbial PurposesTartaric Acid Adds to Red WineCleaning/Sanitizing TotesMaximizing Red Wine ColorDissolved CO2 Levels in WineSpargingResidual Sugar in Dry WinesFiltration Effects on Wine Aroma/FlavorSterile Filtration vs. Non-Sterile FiltrationUnfiltered Bottling AnalysesPCR Positive Test ResultsReducing Sunlight Intensity in a Production Space
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
January 2022: Q&A Summary
Topics CoveredConcentrate Addition for Sweetening & Pre-Bottling Operations OrderPre-Bottling ReviewFreeze TestStability Testing with use of a Tartrate InhibitorWhen to Measure DO
