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