Topic: Wine-Wizard

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

I’ve had a similar experience — both with having to pick gapes at sub-optimal times (curse you, weather!) as well as having that rough white residue on my crush equipment. The residue,

I’m a little old school when it comes to malolactic fermentation, but it’s always served me well. There are some winemakers who try to get a jump on malolactic (ML) completion and

In my experience, doing a traditional cold stability where you chill the wine down and then filter off any precipitation won’t shift the acidity enough to notice it in the taste.

Even my “purist” winemaking friends usually aren’t opposed to doing a little egg white fining when it comes to smoothing out the rough edges on their big reds. It’s an ancient and

Most folks I talk to say that sodium bentonite and calcium bentonite are interchangeable in winemaking.

Oh dear. I fear that your wine has been contaminated not just with chlorine, but with the dreaded TCA, or tri-chloroanisole aroma defect. Also known as the “corked” aroma, TCA is the

Some of the SO₂ gas created by the sulfur wick certainly will transfer into the wine as sulfur dioxide.

It’s very possible this mold bloom was caused by a change in the weather or a change in your cellar environment.

I’m with you. If I was making a Port-style wine and it was 20% alcohol and 100–150 g/L residual sugar (10–15%) I would forgo the potassium sorbate altogether. I am not a

It is entirely normal for the first soaking of a barrel to produce a dark-colored water.

Interestingly, a cork may smell “tainted” and the wine below it might be just fine, or, better said the wine in the bottle may be below your TCA threshold.

I’ve seen a few of these kinds of articles (ahem, I mean advertisements) floating around on the internet and it always results in an epic Wine Wizard “facepalm” upon reading. For starters,

Those are all great questions, let me see which order I’ll tackle them in. Firstly, we discuss corks for the most part on the pages of WineMaker Magazine not because they’re the

You are more in the right here than your brother; when buying wine at a restaurant you really just smell and taste the wine. If the wine smells and tastes fine to

To quote one of my favorite UC-Davis professors, the newly-retired Dr. Linda Bisson, “No human pathogen can survive in wine.”

Good for you for branching out. Apple cider has astronomically increased in popularity in the United States in the past few years and I see an increasing number of wineries trying their

I actually prefer using a sock or some kind of bag rather than just having chips float loose on the surface.

That’s too bad that you added more copper sulfate than you intended to. Copper is an effective, legal, and ancient (the Romans knew about its curative powers in winemaking) tool for reducing

You might want to try gradually introducing a little more oxygen into your winemaking process, especially early on when wines are more resilient to shifts in redox potential. Reductive off-odors may come from many sources, but thanks to new yeast strains available to winemakers, fermentation doesn’t need to be one of them.

That’s certainly an interesting question and one for which the short answer is “no such equation exists.” The longer answer attempts to help explain why, even though you think you should have

Funny you ask this question as I’ve just now got three tanks full of 2016 Monterey Pinot Noir rosé fermenting in the winery. White Zinfandel, contrary to what some folks think, is

Not knowing any more information than you give above, it’s tough to make specific recommendations so I’ll start with the general ones. Whenever you suspect VA (volatile acidity, or the production of

In the old days we would use paper chromatography to monitor the completion of malolactic fermentation (MLF). We dotted little drips of the sample wine, along with liquid standards of malic and

Oxidation, whether microbial (metabolically), chemical (directly reacting with environmental oxygen), or enzymatic can degrade color and cause less than optimal conditions for the survival
of colored compounds.