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I have always used cane sugar or fructose to make adjustments. I was told the molecular structure of vegetable sugars don’t blend or marry well with fruit alcohol. Is this true, or are all sugars the same?

Issue

2012

I have heard about using lysozyme to stop any restarting of malolactic fermentation. What do you suggest?

Issue

Oct/Nov 2012

Should I lower a wine's pH prior to aging by adding tartaric acid, or just follow my SO2 and maybe adjust after six to nine months?

Issue

Jun/Jul 2012

What should I do about a wine barrel that has started to seep?

Issue

Jun/Jul 2012

Avoiding Sulfites, Adding Copper: Wine Wizard

Author	Alison Crowe
Issue	Aug/Sept 2012
The Wiz confronts a question on avoiding sulfites and gives a measured response to a query about adding copper.

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In This Issue

April-May 2013

Featured Question

Can I add yeast to Mountain Dew or Sprite to make it into a "wine"?

Do you make travel plans based on winemaking regions?

	Yes, every time
	Yes, frequently
	Yes, sometimes
	No, but I would like to
	No, I don't

Sign Up for WineMaker’s Free E-Newsletter

I have always used cane sugar or fructose to make adjustments. I was told the molecular structure of vegetable sugars don’t blend or marry well with fruit alcohol. Is this true, or are all sugars the same?

I have heard about using lysozyme to stop any restarting of malolactic fermentation. What do you suggest?

Should I lower a wine's pH prior to aging by adding tartaric acid, or just follow my SO2 and maybe adjust after six to nine months?

What should I do about a wine barrel that has started to seep?

Avoiding Sulfites, Adding Copper: Wine Wizard

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In This Issue

Featured Question

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