Article

Non-Grape Blends

Article

Being a Wine Judge

Wine-wizard

Can I Reduce Tannins in a Wine Kit Without Aging?

Wine-wizard

Can I Salvage an Oak Barrel if I Burned a Sulfur Stick While the Barrel Was Wet?

Technique

Tannin Chemistry

Soft, silky, velvety, youthful, puckery, aggressive, harsh, bitter, astringent: These are all adjectives used in winespeak to describe the m

Article

WineMaker to Winemaker: Dry Finish

One day I stumbled into a bookstore and came across the December 2003-January 2004 issue of WineMaker magazine. I bought it, brought it home

Wine-wizard

The MLF manufacturer’s instructions say the wine should be less than 15 ppm. Isn’t that risking spoilage?

Wine-wizard

Is the salmonella (commonly associated with eggs) a problem to consider when fining with egg whites?

Technique

Oak Barrel Chemistry

Article

“Hip” Winemaking: Dry Finish

Wine-wizard

Egg White Fining, Malolactic Levels: Wine Wizard

Wine-wizard

Would you recommend using dry ice to control the temperature of must?