Topics Discussed:Protein Stability on Dark Red HybridsSluggish Red FermentationRefractometer for Fermentation MonitoringUse of Pre-Filtration EnzymesDetermining the End of FermentationRacking White Wines off Gross LeesNext Steps After a White Wine Fermentation is CompleteVA and SO2 AnalysisHow Often to Replace HosesMaking SO2 AdditionsWhat to do with High SO2 Wines
VA
February 2022: Q&A Summary
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
Using the Cash Still for Volatile Acidity Analysis
Webinar Curriculum: Why measuring volatile acidity (VA) is important. (Hint: Winemakers cannot taste it before it becomes a problem.) The parts of the cash still. How to run the cash still apparatus. How to measure the results from the titrations. A copy of the Volatile Acidity (VA) Analysis Protocol. Action items for winemakers to get […]
Protocol: Volatile Acidity (VA) Analysis
The cash still boils wine and collects the vapors created during the boiling process, some of which are the volatile acids in wine. The primary volatile acid of wine is acetic acid. Therefore, while the distillate collected is a mixture of water and volatile acids, the role of the titrations is to determine the concentration […]
