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Winemaking Science
For winemakers who want to understand the “why” as much as the “how,” these stories dive into the deep end of the science involved when turning grape juice into wine.
Posts
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Wine-wizard
Strategies for a Chaptalization Mistake
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Technique
Chaptalization
Chaptalization is the act of adding sugar to juice or must in order to increase alcohol content post-fermentation. Learn the basics of this
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Article
The Science of Winemaking
There is a lot of chemistry involved in winemaking — the better you understand it, the better chance you have of consistently making quali
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Article
Protection from the Elements
Heat (protein) and cold (bitartrate) stability issues in wine cause off-putting aesthetic defects that are often brought to light after the
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Wine-wizard
Campden Tablets Best Practices
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Technique
A Nitro Boost: Nitrogen’s role in primary fermentation
Wine was made for millennia with little intervention from humans. But let’s be honest, we have no idea how those wines tasted. Today we kn
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Article
Volatile Acidity Basics
It’s a dirty phrase in most winemaking circles, but volatile acidity is found in all wine and having a little can actually add complexity
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Wine-wizard
Post-Fermentation Wine Acid Adjustment
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Wine-wizard
Tips For Making Cantaloupe Wine
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Wine-wizard
Judging Fermentation Completion
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Wine-wizard
Dealing With Acid Issue on a Raspberry Wine
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Article
Understanding the Basics of pH Meters
pH meters are a crucial piece of testing equipment for winemakers looking to take their hobby to the next level. Learn some basics of why, h
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Technique
Finding Balance with Hybrids
Hybrid grapes pose certain challenges to winemakers including higher acidity and lower tannins. Three cool-climate winemakers share their ad
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Article
Spit Or Swallow? Health benefits from spitting wine
One reader who is also a medical doctor discusses the potential health benefits of wine tasters who swish and spit their wines. It may be on
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Wine-wizard
Cures To An Oversulfited Wine
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Technique
Maceration Enzymes: Making the most of these additions
There are a lot of enzyme products available to winemakers, but in general they can be broken into just a few classes. Learn when and why a
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Wine-wizard
ATrying to Work With Grape Juice That is Amiss
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Article
The Role of Varietal Thiols in White Wines
Volatile thiols are delicate but powerful aromatic compounds released during fermentation. Through careful techniques and yeast selection, t
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Wine-wizard
Adding Sorbate After MLF
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Article
Additives to Impact Phenolics and Tannins
Explore the additives and fining agents common in commercial wine production and available to home winemakers. These tannin additives and fi
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Technique
Tannin Additions: Tips From the Pros
A grape’s tannin structure is impacted by varietal, terroir, and growing conditions. Sometimes, grapes lack the tannins desired, and when
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Wine-wizard
Recommended First SO2 Addition
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Wine-wizard
Testing For Free SO2
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Article
Phenolics in Red Wines
The decisions you make in the process of red winemaking will dramatically impact the phenolics and tannins in the resulting wine. From macer
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Technique
Testing for SO2: Keeping your wine safe
Despite popular lore in some diet-watching crowds, sulfite in wine is not only low compared to many foods, but it is key to limit oxidation