Why is this important? Per 27 CFR 24, wineries are allowed to add up to 6.0 mg/L (ppm) of copper to a wine while in production. In a TTB regulation update, the residual copper concentration must “not exceed” 1.0 mg/L (ppm). However, the DG Winemaking recommends keeping residual copper concentrations below 0.5 mg/L […]
Lees
SOP: Dry Yeast Fining
The following protocol can be used to reduce the residual copper concentration in a finished wine through the addition of (i.e., non-hydrated)dry freeze-dried yeast. Yeast does not need to be of any one particular strain and multiple strains can be added. For additional copper reduction treatments and their efficacy, please refer to the Reducing Copper […]
Wines Lees: A Powerful Tool for Winemakers
When harvest starts to come to a close, winemakers can strategically invest in holding onto the yeast sediment that develops after primary fermentation, or lees. The use of lees offers lots of production advantages, and depending on how fresh lees are kept, winemakers may find their use advantageous periodically throughout the production year. Some winemakers […]
