Whether you are considering a career in winemaking or just want to further your knowledge, a formal education in enology and viticulture has its benefits. Here is what you should know before you enroll.
Most red and some white wines are put through a secondary malolactic fermentation (MLF). The process converts malic acid to lactic acid, which smooths out harsh flavors while adding a richness on the palate, as well as contributing to the stability and aging potential of the wine. Learn when a wine should go through MLF, how to do it, and ways to test for it.
The use of sulfites in wine — how much, or even if used at all — remains a contentious subject. WineMaker’s Technical Editor shares his own simple yet practical approach to sulfite management that works every time.
Wild fermentations can often bring a level of complexity to a wine not always found using commercial Saccharomyces strains. But the tradeoff for that complexity is higher risk. What if you could introduce the good microbes of a wild fermentation to your wine without the risk? There are techniques, along with new isolated non-Saccharomyces yeasts, that can do just that.
When an amateur winemaker notices that his 6-year-old daughter is taking a keen interest in his hobby, he happily opens the door to his winery. Join in on a family winemaking adventure.
Most red winemakers will begin alcoholic fermentation shortly after the grape clusters are pressed. But there are some alternative techniques that can be utilized pre-fermentation to try to bring distinctive character to the wines they produce.
Finding high-quality grapes, even in wine country, can be a challenge for new winemakers. Get some advice for sourcing fresh grapes, no matter where you live, as well as how to handle the grapes to get them home safely.
A new flock of hybrid grape varieties in the market is turning heads, not only for their disease and cold tolerance in the vineyard, but also in the winery for the qualities that they can carry to the bottle. Meet Cabernet Doré.
Learn about several grape crushing options, the equipment that can be used, and the processes available to fresh grape winemakers.
It generally takes about 6 gal. (23 L) of water to make one gallon (3.8 L) of wine though estimates vary from as little as 2 gallons (7.6 L) all the way
Funny you mention this topic because I’m currently working on a lower-alcohol project at work (at Plata Wine Partners, I often develop custom projects for clients, and this is one). The brief
There has been growing interest in reduced alcohol wines in recent years as the health benefits and caloric reduction is lauded by the medical world. The Wine Wizard offers tips to a home winemaker looking to produce their own lower-alcohol wine. Another winemaker is trying to find ways to reduce their water usage in the winery.
Wine bottle capsules can take many forms. Reader Nicholas Cozzarelli takes us on a tour of the various kinds and how they are applied.