Article

Moldy Odor In My Wines, Calculating Molecular SO₂, Brown (Red) Wine

TCA, or the “corked” off-aroma, is caused by ambient molds interacting with a chlorine molecule of some kind, usually from domestic wate

Article

Exploring The Corking Options and Making Acidity Adjustments

Most closures are packaged pre-sanitized, usually with sulfur dioxide in the sealed bags that come from the manufacturer.

Technique

Micro-oxidation in White Wines: Tips from the Pros

Not all white wines should be treated equally when it comes to processing juice. Here are some helpful tips and insights winemakers should c

Wine-wizard

Bottle Sediments

Article

Adding Sparkle To Your Wines, Bottle Sediments, and Reducing Acidity

To maximize your chances of a successful in-the-bottle fermentation you need to prepare a starter culture.

Article

Measuring Brix in Fermentation, Drinking From Brass, and Yeast Options

I would argue that the rapidity with which the sugar is consumed (and the density is lowered) is almost as important as the level of sugar i

Wine-wizard

Yeast Options

Article

Red Wine Sediment and What To Consider When Selecting A Yeast

What you’re experiencing is the precipitation over time of all sorts of complex tannins and colored compounds.

Wine-wizard

White Crystals After Crushing

Wine-wizard

Malolactic Fermentation Timing

When and to what container should I add the malolactic bacteria and nutrient?

Article

Tartrate Crystals, Blending Stuck Wine, Malolactic Timing

In my experience, doing a traditional cold stability where you chill the wine down and then filter off any precipitation won’t shift the a

Wine-wizard

Mellowing a Big Wine