Topic: Techniques

96 result(s).

Zinfandel Wine Case Study

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The concept of a case study to help learn or understand a process is well known in the science and medical fields. During my previous career as a clinical laboratory scientist, my

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Balancing Fruit and Sugar in Country Wines

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Country wine is a term often applied to just about any wine made from something other than wine grapes. Most often, that means other fruits. Sometimes, country wine is made from vegetables

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Split Batch Wine Kit Experiments

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When we tackle a big project it isn’t the immediate effort that pays off, but all of our work combined into one glorious enterprise. It’s the same with winemaking: A single effort

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Small Space Winemaking Techniques

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In large wineries, functional spaces are usually separated. There may be a crush pad, one or more fermentation rooms, and a cellar or cave for barrel aging. Most of us at home

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Sur Lie Aging & Bâttonage

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An introduction to sur lie aging and why you may want to consider it for your next batch.


Restart Stuck Fermentations

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All home winemakers wish — and strive — for fermentations that go smoothly and completely to the desired finish, usually dry wine. When things go wrong, a frequent problem is a stuck

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Lessons from Somms Who Make Wines

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These three world-class sommeliers have taken the leap from designing restaurant wine programs and recommending bottles to growing grapes and making award-winning vintages of their own.

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Post-Fermentation Wine Adjustments

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Our job isn’t finished when fermentation is over. With many wines, especially reds, you may want to go ahead and do a malolactic (ML) fermentation as well. And during cellaring you need

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Protein Stabilization

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Get hot tips for protein stabilization.


Making White Wines from Red Grapes

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As I started working on this story, a surprising question occurred to me: “What makes wine white?” “The color” seems obvious when you look at a restaurant wine list or walk up

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Degassing Wine Techniques

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It its simplest, degas means “to remove gas from.” While the practice can apply to any unwanted gas, we have a very specific objective in mind in winemaking. We mean to remove

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Sugar and Acid Wine Adjustments

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Perfectly ripe. That is how most winemakers — amateur and professional — want the grape crop to come in for every vintage. “Perfectly ripe” involves a whole host of factors. For home

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Home Winemaking Quality Control

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When the editors at WineMaker suggested quality control (QC) for a story, I was delighted to take it on. I have a long personal and professional history with QC and it infuses

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Winemaking Outside of Harvest

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Lots of home winemakers concentrate their efforts in tune with the natural seasons. They make all of their wine in the harvest months of August, September, and October using seasonally available just-picked

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Matching Wine Style to Vineyard Site

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  What kind of wine do you want to make? What kind of wines do you and your guests like to drink? Luscious, soft, fruity? Lean, austere, earthy? Tannic, sturdy, powerful? We

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Using Enzymes in Country Wines

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Beyond basic pectic enzymes to increase juice yield and improve clarity, I have not seen much mention of enzyme use in country fruit wines. To be sure, most of the commercial enzyme

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Carbonic Maceration

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Carbonic maceration is a 19th-century technique (which was probably practiced in some amount, or in a hybrid style, much earlier) currently enjoying an en vogue resurgence in some parts of the US

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Wines, Naturally

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Many wine experts are very skeptical about natural winemaking techniques. They say natural fermentations lead to unreliable or stuck ferments and regard doing away with sulfite additions — a requirement of certified

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Wine Grape Cold Soaking Success

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If you have ever researched how to make Pinot Noir, you have no doubt come across the term “pre-fermentation cold maceration” or simply “cold soak.” Although a cold soak is used on

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Using Yeast Nutrients

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In his classic text Knowing and Making Wine, eminent French scientist Emile Peynaud remarked that the conditions for development of yeasts are the very conditions for fermentation itself. This is a way


Using Inert Gases in Winemaking

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Blanket, flush, sparge, transfer, dispense. To exclude air while doing any of these things to your wine, your best bet is the use of an inert gas. Just about everyone has seen


Winemaking From Frozen Must

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It seems a short time ago when, if you wanted to make wine, you waited for the fall harvest season when grapes would start arriving from the West Coast. Everyone would be


To Malo Or Not To Malo?

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Many home winemakers are uncertain on whether or not to have their wines go through malolactic fermentation. This is not surprising since there is no “one size fits all” approach to the


Award-Winning Red Winemakers Roundtable

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What does it take to make world-class wine at home? Over the years since WineMaker started hosting the WineMaker International Amateur Wine Competition, many readers have written in asking variations on that


Tannin Myths and Methods

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 From modern wine chemistry labs to your home winery — what is known about tannins and how can winemakers control their impact on their wine? Research is debunking many widely-held beliefs about


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