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.
The short answer to your question: yes, if you dilute your wine sample before running a Ripper analysis for SO2, you then need to multiply your result by the dilution factor you
Wow, can I fly to the Philippines for a little research and equipment-scouting trip? We can sample some of your wine, do a little research into tropical fruit winemaking, go see what
Well well, what do you know? That’s a question I’ve never been asked before in all my years of writing this column! The spirit of the vintage laws for commercial wine is
I suspect you’ve got a fatty acid issue caused by your stuck/sluggish fermentation. S. cerevisiae can emit fatty acids when under fermentive stress . . .
As budding winemakers, one important principle we heed is protecting juice (must) and wine from oxygen’s baneful effects. But then we learn that yeast needs a “little” oxygen for a good fermentation,
This article will provide the backyard grape grower with a pragmatic guide to the use of pesticides on a small scale. I will cover an approach to developing a spray program for
Being a lover of Pinot Noir, I am intrigued and mystified by Burgundy. During my visit to Burgundy as part of a film crew working on a television series about wine, I
Wine is a dynamic chemical soup, constantly changing, evolving, reducing and oxidizing. From the moment it is made, its fate is sealed. Yes, it will improve, mature, reach a peak, and then
Alsace vineyards are tucked into the predominantly east facing slopes of the Vosges Mountains . . .
Though tough to define as it can smell different to everyone, there is unfortunately no wine lab analysis panel you can run that says, “Yessir, you’ve got an over-abundance of Ivory Soap
One of the biggest challenges to growing grapes — commercially or recreationally — is controlling vine growth, which is known as vigor. If the vines are too productive, or not productive enough,