Interestingly, a cork may smell “tainted” and the wine below it might be just fine, or, better said the wine in the bottle may be below your TCA threshold.
Already a member? Log In
Article
When a winemaker gets their hands on some highly coveted Cabernet Sauvignon grapes, he wants to make sure that the oak quality matches the grape. But he balks at the price tag of a new oak barrel. Get some tips for high-quality oak alternatives and ways to correct a raspberry wine with weird numbers.
Article
MEMBERS ONLY
Malolactic-palooza and The Importance Of pH
Malolactic fermentation can be finicky even for professional winemakers, but there are protocols winemakers can follow to help avoid the headache (and heartache). Learn those along with best practices for a post-fermentation acid adjustment.