There is a lot of chemistry involved in winemaking — the better you understand it, the better chance you have of consistently making quality wine. Learn the role science plays and how to use it to your advantage when it comes to Brix, pH, titratable acidity, and more.
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In the third installment of our year-long series about how homemade wine is made using home-grown grapes in Upstate New York, we check in on batches of red, white, and rosé wines happily fermenting away.
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Volatile thiols are delicate but powerful aromatic compounds released during fermentation. Through careful techniques and yeast selection, these thiols can be both preserved and enhanced to create an aromatic wine that pleases the senses.