Topics Discussed: De-Acidulating Agent Additions Pre-FermentationOak AdjunctsSO2 Hanna InstrumentPre-Bottling
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
December 2021: Q&A Summary
Topics CoveredStuck MLFBentonite AdditionsBidules (Sparkling Wine)Dosing the Tirage or Dosage (Sparkling Wine)Topping Up Wine BarrelsRed BlendsStoring Wine Barrels (Wet or Dry)New Oak PercentagesSanitizersSanitizer PPETartaric Acid Additions to High pH WinesCold Stabilization and PotassiumCleaning Spilled Wine from Wine BarrelsAlternatives to Floor DrainsMobile Bottlers (in Maryland)Wine Bottle Suppliers
