Winemaking Science

Wine-wizard

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

Wine-wizard

Can you remove excess sulfite from a batch of wine?

Technique

The Phenol Phenomenon

Wine-wizard

Can I add grape juice in place of acid blend to my country fruit wine?

Wine-wizard

Can I make a sulfite-free wine?

Technique

How Sweet It Is: Chaptalization

Chaptalization — the practice of adding sugar prior to fermentation — has numerous benefits to wines with low sugar content. Chief among

Technique

Measuring Residual Sugar

Wine-wizard

I am getting different gravity readings in my just-crushed juice from samples taken from the top and bottom of the vessel. What’s going on and is there a proper place to take these readings?

Wine-wizard

Can I have some advice on malo-lactic fermentation and its impact on acidity?

Wine-wizard

How do I allow for suspended solids when taking hydrometer readings?

Article

pHiguring out pH

Get an understanding of pH, why it’s important, how to measure pH, and how to correct it.

Wine-wizard

My wine tastes tart and I think there is too much acid. Any suggestions to correct this problem?

Wine-wizard

Should I add Campden tablets each time I rack my wine and how do I measure the level of sulfite in my wine?

Technique

Your Home Wine Lab

Article

Solving the Sulfite Puzzle

Let’s try to demystify sulfite by reviewing some fundamental chemistry. This will help us understand how sulfite protects wine and how muc

Wine-wizard

What changes the color to blue when water is used to clean containers that held elderberry juice I used for winemaking?

Wine-wizard

How do I adjust my wine’s pH without changing the TA?

Technique

Taking the Fear Out of Must Analysis

You might be wondering why someone would want to bother tinkering with must when trying to get the grapes smashed and into the bucket is cha

Wine-wizard

Can you give me some guidelines on whether or not to add sulfite to my wine?