Topics Covered: Spring frosts and wine chemistryExogenous tanninsRackingYAN testingGetting a microscopeOxygenating mustYeast hulls during fermentationTartrate inhibitorsWinery floor cleaners Many vineyards experienced a freeze event in mid-April. The vines lost primary shoots/clusters and will be setting secondaries. What has been your experience with winemaking with secondary clusters with regards to juice chemistry (i.e., brix, pH, TA, […]
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