Articles

Fermentation is a chemical reaction that takes place when yeast turns sugar into carbon dioxide and alcohol. Obviously, this is a critical part of the entire process. A yeast cell will turn

Malolactic fermentation (MLF) is a secondary fermentation occurring when malolactic (ML) bacteria become active in the presence of malic acid. Bacteria may be present naturally in fresh grape juice or wines. It

Country wine is the informal term that has been used for years to define fermented beverages made from ingredients other than grapes. This can include fruits, vegetables, flowers and herbs. Wine made

Nothing feels as satisfying and authentic as making your first batch of wine from fresh grapes. And there’s no better time to try it than in early autumn, when grapes all over

If you want your kit wine to turn out great every time, and avoid the pitfalls that crop up time and again, here are the seven highly fermentative habits you need to

Your wine won’t ferment. It ferments too quickly. It ferments too slowly. It won’t quit fermenting at all! The wine won’t clear in the carboy. No, wait: It’s clear in the carboy

Country Wine Case Study: Ingredients 5.0 lbs. (2.3 kg) fully ripened or frozen raspberries placed in a fine mesh straining bag 7 pints (3.3 L) water 2.0 lbs. (0.91 kg) corn sugar

Positive affects of oxidation? How can that be? Wine-makers know that oxygen negatively affects wine. A little oxygen, however, can actually be beneficial to your homemade wine. Two common winemaking practices that

We often read that air (and especially the oxygen it contains) is a wine’s worst enemy. Oxidized wine becomes devoid of subtle and fruity aromas that make it seem tired, as if

For many wine lovers, the subject of a wine’s aging potential can be intimidating or seem like artful science that is best left to the wine gurus of the world. Some are

White wine Case Study Chardonnay is one of the world’s most popular wine grapes, as evidenced by widespread plantings in France, Australia, South Africa, South America and the United States. The grape

RED wine Case Study: There are two important keys to determining the success of any grape varietal. The first key is its adaptability to the local climate where it is planted. We

Maceration is the process in red winemaking of letting the crushed grape solids soak in the juice. It is during maceration that key compounds are extracted from the grape juice and solids,

If you want to experiment with your backyard vineyard, these references may be very helpful. All are readily available from major booksellers, or the UC-Davis online bookstore: Making Good Wine: A Manual

We all are familiar with White Zinfandel, the rosé style that enjoyed immense popularity in recent years and led to the emergence of a rosé boom with other varieties.

The experts surmise Norton is likely a cross between V. aestivalis and an unknown V. vinifera species. There is possibly some contribution of V. labrusca.

Barbera frequently comes in with high acidity but, with the right winemaking approach, it makes a food-friendly red for people who drink wine every day.

Verdelho is the most widely planted grape on the Portuguese island of Madeira.

Tempranillo is the predominant black grape variety from the northern wine region of Spain we know as the Rioja, and other regions of the Iberian Peninsula.

Despite its innocuous character, Colombard is a good choice for home winemakers, as it is easy to work with and allows for a wide scope of techniques and styles.

Sauvignon Blanc originated in the Loire Valley of France, and people started cultivating it as a wine grape starting sometime in the 19th century.

In the vineyard, Grenache is extremely vigorous and needs a long growing season to mature all of its fruit.

To this day, I consider that Riesling vintage one of the best wines I ever made, and I wish I could find a bottle or two in my cellar to taste what I had predicted to be a very graceful aging wine.

. . . Merlot is the most common grape variety grown in France with about 280,000 acres.

. . . Sicily’s legacy of red wine is all about Nero d’Avola, second only to Catarratto Bianco. There are almost 18,000 hectares (about 46,000 acres) of Nero in Sicily.