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Cold Stability

Dec 31 2021

July 2022: Q&A Summary

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

Written by Denise Gardner

Dec 22 2021

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

Written by Denise Gardner

Jun 21 2021

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

Written by Denise Gardner

Jun 21 2021

November 2021: Q&A Summary

Written by Denise Gardner

Feb 08 2021

June 2021: Q&A Summary

Written by Denise Gardner

Feb 08 2021

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

Written by Denise Gardner

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