Topics Covered:EbulliometersOxygen During FermentationReading HydrometersStuck FermentationsSugar to Alcohol ConversionsAdding SO2SO2 Concentration TargetsEllagic Acid in Fruit WinesOak Chips in Red FermentsSulfur Sprays and Fermentation Years ago, when we had a consultant they had us purchase this piece of equipment for alcohol testing for wine. We were instructed to first determine the boiling point of water, and […]
Fermentation
YAN, Part 1: What is YAN?
How Does YAN Affect Wine Quality? Yeast assimilable nitrogen (YAN) is constantly discussed in the wine industry. Yet, many winemakers need help understanding YAN and its importance. Webinar Curriculum: Explains the nitrogen components that make up YAN. Discusses the sources of YAN during primary fermentation. Reviews variability surrounding YAN. Explains how YAN contributes to wine […]
Checklist: Essential Wine Production Analyses
While wine analytical evaluation may not always be the most exciting part of wine production, it is an essential component to quality wine production. The chart below indicates minimal wine analyses that should be included at various stages of production. Most wineries, of all sizes, can integrate these minimums into their analytical wine lab. Additional […]
Production Guide: Fermentation Nutrition Strategies
What is YAN? Yeast assimilable nitrogen, or YAN, is the total concentration of available nitrogen that yeast can utilize during fermentation. YAN is often used as an indicator for how much yeast nutrient to add during primary fermentation in order to ensure a healthy fermentation and minimize the risk of hydrogen sulfide development. Unfortunately, YAN […]
Production Guide: Red Wine Processing Techniques to Enhance Red Color
Production Guide: Red Wine Production Diagram – Co-Fermentation
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