Excluding bacteria that can eat malic acid and turn it into lactic acid is the only way to make sure you don’t get refermentation in the bottle.
Managing oxygen is key in making reduced-sulfite or sulfite-free wines. A dissolved oxygen (DO) meter is a wise investment; you can buy a portable model for less than $300. Then you can
It all starts with phenol. The tannins in wine make up one of the subgroups in a larger chemical family known as polyphenols. Those, in turn, are made up of phenol-derived molecules
There are lots of different styles of racking you can use in your cellar, so it’s worth considering the advantages and disadvantages of each as you work out the details of your
NEBBIOLO Nebbiolo derives its name from nebbia, in reference to the foggy conditions under which it is typically harvested, and possibly from nobile, as it is considered the most noble of Italian
Viticulturists in the Loire Valley tend to describe its flavor as an expression of the terroir of the land.
In my day job in Napa, California (as Winemaker for Garnet Vineyards as well as other consulting projects) I bottle plenty of “partial ML” Chardonnay every year and love the style. In
A lot of home winemakers make small batches of wine that aren’t enough for a whole barrel. Thankfully there are lots of options for those of us making only a few gallons
Cane sugar, or sucrose, derived from the sugar cane plant, has a chemical structure of C12H22O11, is a di-saccharide comprised of the mono-saccharides glucose and fructose and is found in many plant
First, make sure that the portion left over, i.e. the portion you are not bottling now and will be adding more oak to, will be stored in a completely full (or “topped
Heading to wine country is a field trip for adults. You’ve got beautiful scenery, interesting people, new beverages to enjoy and an opportunity to get away from the hustle and bustle of
Heading to wine country is a field trip for adults. You’ve got beautiful scenery, interesting people, new beverages to enjoy and an opportunity to get away from the hustle and bustle
Back in the April-May 2002 issue of WineMaker I wrote an article about picking the right wine kit. The McGuffin of the article was the idea that there was a right
In this article I’ll be discussing “vinfanticide,” which is wines to drink on bottling day (or before). And in the next issue I’ll cover super-early drinking wines (under three months of age).