A reader wonders about the usefulness of gum arabic in their winemaking process. The Wiz also talks about chilled red wines, the ups and downs of Pinot Noir, and increasing mouthfeel in your wines.
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Preventing Oxidation, Excess Sulfite
A reader wonders about the usefulness of gum arabic in their winemaking process. The Wiz also talks about chilled red wines, the ups and downs of Pinot Noir, and increasing mouthfeel in your wines. Already a member? Log In
Article
MEMBERS ONLY
Soapy Taste, Wine Pumps, and Testing Sulfite
I suspect you’ve got a fatty acid issue caused by your stuck/sluggish fermentation. S. cerevisiae can emit fatty acids when under fermentive stress . . .