Topics Covered:Barrel useBentoniteCold stabilityRackingPressingWine storageDissolved oxygenFruit wines How many times / how long can you use a barrel? I know there is not one exact answer, but is it more of a taste thing, or how do you know when a barrel is neutral? While there may be some variation among barrel producers, a barrel […]
Learn more about Pre-Bottling Prep and how utilizing this form can be useful in your winemaking enterprise. Processing order that details step-by-step processes and operations that apply to formula wine production prior to bottling. Download the printable PDF Production Guide for each lot or tank of wine to get bottled.
Webinar Curriculum Lessons learned from past, rotten vintages. A list of some of the key decision-making steps a winemaker should use during challenging vintages. These steps provide the winemaker with the best quality wine possible even when fruit is of minimal quality. Later stage processing steps (i.e., protein stability, filtration, fining, etc.) to create a […]
Conferences are a great way to see the new innovations, network with other industry members, and taste the local wines. This article explores a few things I found of interest during my 2018 conference travels. Packaging: Wine in Cans Alternative forms of wine packaging continue to gain interest among innovative wineries. Given that some retail […]
What is a Formula Wine? Wines that require formula approval by the TTB are considered “formula wines.” Many wines that include flavoring and/or coloring additions require formula approval by the TTB in order to receive a Certificate of Label Approval (COLA) for that product. Common examples of formulated wines include pre-packaged or pre-bottled: Sangria [Mulled] […]