Date: Apr-May 2004

3 result(s).

I added grape concentrate to boost the sweetness of a dry wine at bottling and added sorbate. The flavor is good, but there is some kind of gas in the wine. Any thoughts on what happened?

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Dear Wine Wizard, I made a Muscadine wine this year that ended up very dry with harsh flavor. I wanted it to have more of a grape flavor so I added some grape concentrate to it. I achieved the flavor that I wanted, but there is some kind of gas in the wine (you can

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Negative Impacts of Oxygen

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Positive effects of oxidation? How can that be? Winemakers know that oxygen negatively affects wine and they process wine with the utmost care to prevent oxidation. Two common winemaking practices that have a positive influence are macroaeration and microoxygenation. Both are used in making some of the best reds and whites, evidenced by the rows

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Same Grape. Different Yeasts

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The sensory profile of a wine is its calling card, its résumé and its history. The quality of a wine, and its ability to leave a lasting imprint in our memory, is the task of every winemaker and the joy of every wine drinker. With their personal experience and knowledge, winemakers will work with this

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3 result(s) found.