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 […]
Rot
Processing Decisions: Dealing with Botrytis, Gray Mold
Botrytis can be a common occurrence in humid or high-precipitation based wine-growing regions. From a wine quality perspective, the presence of Botrytis can cause the following issues: Integrate the enzyme laccase into the finished wine. Cause off-flavors associated with the rot. Cause clogs in filtration prior to bottling. A noticeable degradation of quality associated with […]
