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 used in order to get a correct result for the true batch of wine. It’s indeed common for winemakers to dilute red wine
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 that the year on the label, if one is listed, reflect the year that the fresh fruit was grown. This is so consumers
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, that reds benefit from “some” aeration, and that some white varietals can be subjected to lots of oxygen with no ill-effects while others
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 your vineyard, the spraying equipment, and the calculations determining how much pesticide to apply to your vineyard. Developing Your Program For the purpose
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 had the chance to visit many world-renowned domaines. I tasted in the cellar from the barrel and of course, I was blown away
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 it will decline and eventually become undrinkable. The best we can do is make it in such a way that it ages gradually,
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 Flakes on your hands.” However, if you don’t like it in your wine, it’s a problem. Delving into the wine chemistry literature of
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, the grapes (and resulting wines) will suffer. Two grape growing experts share some vigor advice for finding a happy medium in your backyard.
Grapes want to be wine. That may be oversimplified, but the fact is that the vast majority of commercial wines — and most homemade wines — use winegrapes as their base. The balance of flavors, aromas, sugar and acid that naturally occurs in grapes is unmatched by any other fruit for the direct production of