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Topic: Winemaking Science

51 result(s).

Yeast Impact on Wine Aroma and Flavor

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If you are of the opinion that yeast selection does not matter and that the only role of yeast is to convert sugar into ethyl alcohol (ethanol), you may have been missing

Top 10 Winemaking Myths

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As in many fields — health promoting and weight-loss diets come to mind — that have grown from unfounded beliefs and around traditions, with newfound scientific knowledge proving or disproving long-held theories,

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Impact of Barrel Kinetics and Dynamics on Wine

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Oak barrels have long been used primarily for aging red wines but also to shape the style of certain white varietals, such as Chardonnay, into fuller-bodied wines. Oak wood imparts what is

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Gum Arabic: Winemaking’s Secret Weapon

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Gum arabic can do so many great things for your wines, from improving mouthfeel, making a thin wine taste fuller bodied, rounding out rough edges of grape tannins, increasing persistence of bubbles

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The Relationship of pH and Acid in Winemaking

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Home winemakers know pH and acid are related when they make wine. Beyond that, the details sometimes get a little fuzzy. Shedding some light on how these important parameters are — and

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Using Outside Labs to Run Analysis Tests on your Wine

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There is lots of information out there about how to run various juice and wine analytical procedures at home if you want to do that. If you do not want to run

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Co-Inoculation with Wine Yeasts and Bacteria

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Ask 5 winemakers and you may get 6 opinions about co-inocculation. But what does the science say?

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Oxygen Reduction in Winemaking

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Oxidation gets a lot of attention in winemaking — and it should! WineMaker magazine has covered oxidation issues from several different angles over the past few years. While some presence of oxygen

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Year in a Life of a Wine: Part III (Testing & Adjusting)

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In the third installment of our year-long series about how homemade wine is made using home-grown grapes in Upstate New York, we check in on batches of red, white, and rosé wines happily fermenting away.

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Volatile Sulfur Compounds and Hydrogen Sulfide in Wine

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If you have ever encountered volatile sulfur compounds in wine, of which hydrogen sulfide is the most common, you know how repulsive the smell can be. It can shoot one’s anxiety up

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Wines, Naturally

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Do you know the difference between organic, biodynamic, and natural wines? Learn what differentiates each term, plus ways to cut down on the chemicals in your winemaking process.

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Home Wine Lab Testing: Tips from the Pros

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Laboratory equipment for winemakers can be fiscally daunting, especially for beginning winemakers. That doesn’t mean that vital testing should be avoided. We asked two laboratory experts in wine lab services companies about

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Impact of Oxygen on Winemaking

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Oxygen’s presence or absence at the various stages of winemaking can have extraordinarily important and lasting effects on what our wines taste like. Too much and you risk oxidation damage, too little

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Monitoring & Adjusting pH

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I am always surprised at how many winemakers — new and experienced alike — still make wine with absolutely no concern for pH. It’s akin to never checking your engine oil in

Enzymes for Hobbyists

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When pioneers of winemaking like Louis Pasteur or André Tchelistcheff are mentioned, James B. Sumner is often overlooked. Nonetheless, this Nobel-prize-winning chemist (1946) set in motion the entire scientific field for today’s

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Mastering Wine Acid Balance

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For the most part, winemaking is relatively simple, unless you run into some serious problem. But occasionally it does throw a curve ball at you with, for example, an acid level that’s

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Make Wines to Age

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I’m partial to older — much older — wines when it comes to reds. I’m known for not bottling my wines until several years after their vintage. Red wines aged to their

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In the Wine Lab

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Sooner or later, if you make wine at home, you are going to do some chemical analysis. To establish (or expand) your wine testing capability, what will it take? There are some

Tannin Chemistry

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Soft, silky, velvety, youthful, puckery, aggressive, harsh, bitter, astringent: These are all adjectives used in winespeak to describe the many taste sensations from tannins in red wines. So what’s the difference between

Oak Barrel Chemistry

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The benefits of fermenting or aging wine in toasted oak barrels are indisputable and unmatched by any other type of wood. Not only do oak compounds impart aromas and flavors as well

The Home Wine Laboratory

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 It is said that fine winemaking begins in the vineyard, but I’ve found that winemaking is an unending process, starting with the grapes and continuing to evolve once bottled. Wine is a

The Biology of Malolactic “Bugs”

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In this excerpt from the technical binder “Malolactic Fermentation in Wine” (Lallemand, 2005) written for commercial winemakers, researchers at Lallemand, Inc. offer an insider’s view of the more technical aspects of malolactic

I made some wine using coffee as an ingredient and I was wondering what happens to the caffeine during fermentation?

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Coffee wine, eh? I’ve heard of using strong black tea as a tannin additive and of using coffee in brewing recipes for a super-charged stout but I’ve never heard of making coffee

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What is your opinion of enzymes added to wine to improve color, mouthfeel, and flavor?

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Lallzyme EX is a blend of enzymes that helps break down the plant cells in grapes. This mix of pectinase, cellulase and hemicellulase is introduced at the crusher or right at the

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The Phenol Phenomenon

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A saturated, dark-ruby colored, full-bodied wine with a velvety texture and round mouthfeel, oodles of blackberry aromas and oak flavor overtones with just a hint of spiciness, all with a persistent, memorable

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