Technique

Managing Acidity Through MLF

Professional winemaker Chik Brenneman shares how malolactic fermentation (MLF) impacts wines, when it may be necessary, and why winemakers s

Technique

MLF: Tips from the Pros

Two pro winemakers share their approach to conducting malolactic fermentation — one prefers to begin it a couple days after primary fermen

Technique

Fermentation on the Mind

While the yeast technically does all the work, a winemaker has a lot of influence in the success of their fermentations. Understanding best

Technique

Special Purpose Wine Yeasts

Sometimes we want a wine yeast that will strictly ferment a wine dry in the conditions available to it, but other instances require special

Technique

Whole Cluster Fermentation

Whole cluster fermentation — fermenting grapes without crushing and destemming them first — is a technique that has been around for ages

Technique

Barrel Fermentations

Barrel aging typically begins after alcoholic fermentation is complete, however, you don’t have to wait until your wine is dry to start ge

Technique

Whole Cluster Fermentation Tips

Two pros share why they prefer whole cluster fermentations for certain varieties, the impact it has, and considerations home winemakers shou

Technique

Handling Stuck Fermentations

While a stalled out fermentation can be a hassle, there are plenty of preventative measures we can take to preclude it from happening. Also,

Technique

Co-Fermentation: Tips From the Pros

Wine blends are most often created after fermenting each variety separately. However, that isn’t the only way to do it. Some winemakers ch

Technique

Lees, Sur Lie Aging, and Bâttonage

Learn about the lees that we find in wine and how we can use them to our advantage.

Technique

A Nitro Boost: Nitrogen’s role in primary fermentation

Wine was made for millennia with little intervention from humans. But let’s be honest, we have no idea how those wines tasted. Today we kn

Technique

Maceration Enzymes: Making the most of these additions

There are a lot of enzyme products available to winemakers, but in general they can be broken into just a few classes. Learn when and why a

Technique

Red Fermentation Decisions: Tips from the Pros

Technique

Benefit From a Cold Soak: Tips From the Pros

The benefits of cold soaking are debated among winemakers, but those who subscribe to the technique of keeping (usually red) grapes cool for

Technique

The Importance of Temperature Control in Winemaking

Not properly controlling the temperature of your grapes, must, juice, or wine can have lasting impacts. Learn when and how to take control.

Technique

Lees and You: Dead yeast can be your friend

Aging on fine lees has traditionally been reserved for Muscadets, white Burgundy wines, and classic champenoise-style wines, but that doesnâ

Technique

Fermentation and Aging Containers

Fermentation and aging vessels winemakers have to decide between include oak, glass, plastic, and stainless steel. Each has its own pros and

Technique

Yeast Nutrient Strategies

Technique

Fermenter Options for any Size Home Winery

Technique

Wild Yeast Fermentations: Tips from the Pros

Lots of commercial winemakers let their wines ferment with wild yeast from the grapes and in the winery. Here we have two California winemak

Technique

15 Facts About Wine Yeast

Yeast is an amazing organism. Here are 15 facts on WineMaker’s 15th anniversary that you may not know about yeast.

Technique

Bâtonnage Winemaking Techniques

Technique

Malolactic Fermentation Timing

Home Winemakers, Let’s Take a Vote: Those of you who put your wines through malolactic fermentation only after the alcoholic fermentation

Technique

Pairing Yeast with Grape

With so many yeasts made for fermenting wine, how do you choose which will work best with your grapes? Try this funnel approach.

Technique

Yeast Impact on Wine Aroma and Flavor

If you are of the opinion that yeast selection does not matter and that the only role of yeast is to convert sugar into ethyl alcohol (ethan