Writer: Daniel Pambianchi

58 result(s).

Wine Filtration 101

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You want to start a heated and emotionally charged discussion on a controversial topic? Ask a group of amateur winemakers for their thoughts on the impact of filtration on wine. Chances are

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Malolactic Fermentation

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Malolactic fermentation (MLF) is a secondary fermentation occurring when malolactic (ML) bacteria become active in the presence of malic acid. Bacteria may be present naturally in fresh grape juice or wines. It


Good Oxygen

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Positive affects of oxidation? How can that be? Wine-makers know that oxygen negatively affects wine. A little oxygen, however, can actually be beneficial to your homemade wine. Two common winemaking practices that


Bad oxygen

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We often read that air (and especially the oxygen it contains) is a wine’s worst enemy. Oxidized wine becomes devoid of subtle and fruity aromas that make it seem tired, as if


Aging Potential: Understanding the lifespan of your wine

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For many wine lovers, the subject of a wine’s aging potential can be intimidating or seem like artful science that is best left to the wine gurus of the world. Some are


New Skills: Master maceration

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Maceration is the process in red winemaking of letting the crushed grape solids soak in the juice. It is during maceration that key compounds are extracted from the grape juice and solids,


Minerality in Wine

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Terms such as “mineral taste” and “minerality” have entered the modern wine lexicon and into common usage probably by traditionalists in an attempt to link the equally ill-defined concept of terroir to

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Understanding YAN

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If you want to make good homemade wine, you should learn to manage your wines’ YAN — yeast assimilable nitrogen.

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Detecting, Measuring, and Preventing Volatile Acidity

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You’ve worked long and hard to craft that awesome red wine but now, you go down to the cellar to taste a sample out of the carboy or oak barrel to see

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Sulfite Calculator

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Introduction The Sulfite Calculator is a simple yet very useful tool to quickly calculate the amount of sulfite needed to adequately protect a wine. It calculates the amount of sulfite based on


Making Sherry-Style Wines

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Sherry is the fortified wine from Jerez, Spain, made in soleras and conditioned with flor yeast.

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Simple Sulfite Wine Chemistry

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There is no denying: sulfur dioxide (SO2) can be a source of headaches for winemakers — even without drinking any wine. Why does SO2 continue to be such a perplexing and confusing

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Guide to Cleaning and Sanitizing Winemaking Equipment

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We can probably all agree that readying equipment for winemaking is not exactly a carboy of fun; nevertheless, it is an absolutely crucial aspect of winemaking. Reports of wine gone bad and,

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Techniques to Reduce Sulfite Additions

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In spite of their long history as wine preservatives dating to the days of the Romans, sulfites can receive a bad rap. Many suspect that sulfites cause headaches or believe that any

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Troubleshooting Guide for Home Winemaking

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A perfect stranger wanting to strike up a conversation about winemaking once came up to me and said, “Making wine is really easy. Don’t believe anyone who says otherwise.” Making wine is

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Making White Wines with Less Sulfite

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Managing oxygen is key in making reduced-sulfite or sulfite-free wines. A dissolved oxygen (DO) meter is a wise investment; you can buy a portable model for less than $300. Then you can

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10 Italian Red Wines to Make at Home

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NEBBIOLO Nebbiolo derives its name from nebbia, in reference to the foggy conditions under which it is typically harvested, and possibly from nobile, as it is considered the most noble of Italian

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Reducing Use of Winemaking Sulfites

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Inexperienced amateur winemakers are often misled thinking that making red wine is easier — or at least more foolproof — than making white wine because reds are better protected by polyphenols from

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Using Winemaking Enzymes

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Many winemakers shun the use of additives, including enzymes, to respect the wine’s “naturalness.” But juice is laden with natural enzymes, and once inoculated with yeast, fermenting wine is under the control

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Understanding Oxygen and Oxidation in Winemaking

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As budding winemakers, one important principle we heed is protecting juice (must) and wine from oxygen’s baneful effects. But then we learn that yeast needs a “little” oxygen for a good fermentation,

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15 Keys to Winemaking Success

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As we look back at the many wines we made, we cherish the memories of those winners that amazed our friends and family. But there have been failures too and perhaps some

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Choosing Corks and Wine Closures

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As I walked about the roomful of wine following April’s WineMaker International Amateur Wine Competition judging, I was reminded of how little thought is given to closures. Winemaking problems notwithstanding, this could

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Bâtonnage Winemaking Techniques

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You want to add extra body and mouthfeel to your wines, or perhaps enhance those buttery or yeasty aromas and flavors in your barrel-fermented Chardonnay? Or maybe even round out those sharp

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Sparkling Techniques

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There is nothing as refreshing and enjoyable as a chilled bottle of mousseux (foamy), or fine bubbly. No longer are sparkling wines simply uncorked to celebrate a new year or a kid’s

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Higher Alcohol Off-Odors in Wine

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Did you ever create a wine that seemed more viscous than your typical wine, or which may have exhibited heavier fruity odors, or perhaps a solvent-like smell? The culprits may well be

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