Topics Covered:Malic Acid Concentration at the end of MLFEnology Labs for AnalysisPét-nat ProductionPre-Bottling AnalysisForced Carbonation Operational OrderSanitation GuidelinesRed Wine that Lacks ColorWhite Wine FermentationPre-Filtration EnzymesVA Analysis QuestionReducing VA Accumulation for Wines in BarrelsHow to Decrease the VA in Wines with Elevated VAs
Sparkling Wine
Production Guide: Pét-Nats
Wine Style Focus Defining the Wine Style Pét-nats, believed to be the original source of sparkling wine production in France (Robinson and Harding 2006), are lightly bubbled sparkling wines which finish fermentation post-bottling. The term “pétillant” generally describes a sparkling wine with less retention of carbon dioxide compared to a traditional sparkling wine like […]
It’s All About That Base: Sparkling Wine Production Details
Webinar Curriculum Harvest parameters for grapes destined for sparkling wine production with reference to standards used for Methode Champenoise wines. Ideal chemistry parameter ranges (e.g., pH, TA, alcohol) for the base wine destined for sparkling production. Brief review of phenolics and aromatics in sparkling wines. Ideal harvesting steps and parameters for making wines destined for […]
The Science of Pét-Nat Wines
The Science of Pét-Nat Wines How interrupting fermentation enables winemakers to create semi-sparkling wines. Read Article (opens in new window)
