Topics Covered:Making Dual Tanks of One WineTartrate InhibitorsBentonite and Wine AromaBentonite Additions with Hybrid Wine Grape VarietiesSacrificial TanninsHybrid Wines and TanninsFlash Détente (Thermovinification)TCA and Cork TaintGeranium TaintBrowning and ReductionVermouthPort-Style WineBread Flavor in Wine
Cold Stability
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
November 2021: Q&A Summary
June 2021: Q&A Summary
April 2021: Q&A Summary
Topics Covered in the April 2021 Q&A Sessions:Re-Starting a Fermentation at 1% RSHeat & Cold Stability TimelinesHow Acid Additions Affect Protein & Cold StabilityEnzymes for Filtration ProblemsToasted vs. Untoasted Barrel HeadsTannin Profile Based on Growing RegionCherry Wood Oak Aging
