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Writer: Daniel Pambianchi

63 result(s).

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 higher alcohols, also called fusel oils; all wines contain some at various concentrations. Higher alcohols in small concentrations can contribute positive aromatic characteristics

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Managing Minerals in Winemaking

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Mineral deficiencies or excesses can become sources of frustration for amateur winemakers because minerals, metals and other ionic substances cannot be easily measured and their role in biochemical and chemical reactions can be quite complex. One of the most remarkable and visible effects of these substances are tartrate crystals resulting from wine containing a high

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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, the field of wine and winemaking has its share of myths, misconceptions and sheer quackery. To the uninitiated, enophiles can seem snobbish, often

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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 generally referred to as toasted-oak aromas and flavors, but more specifically, these include a varied set of volatile compounds, from aldehydes to oak

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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

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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Oxidation in Winemaking

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The early signs of oxidation are orange to brown colors developing in your wine. In white wine, the same exact wine (pictured above) can go from white (left) to brown (right) if oxygen exposure is not prevented. Image by Mick Rock/Cephas Library Based on what I have seen in wine competition results and from my

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Winemaking Tips from Bordeaux

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Bordeaux. The mere mention of the name conjures up images of centuries-old chateaus, pristine vineyards and superlative wines that have set the highest standards the world over. Bordeaux wine styles are the dreams, the ultimate goal of Cabernet and/or Merlot winemakers everywhere. Whether the wines are called Cabernet–Merlot blends, Meritage, or simply Bordeaux-style blends, the

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Brettanomyces

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If you’ve ever tasted a wine that had a funky “barnyard” quality to it, you already know what Brettanomyces can do. Find out how to prevent it in your home winery.

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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 a few notches because it always seems to catch you by surprise, and that the source of the problem is often difficult to

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How Wine Yeast Works

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In addition to alcoholic fermentation, the yeast used to ferment wine also metabolize other substances into byproducts. Learn more about how wine yeast works.

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Monitoring & Adjusting pH

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pH greatly affects the taste of wine as well as microbial stability. It can make the difference between drinking the wine or pouring it down the drain. Make sure you know when it should be analyzed and make the necessary adjustments.

Mastering Wine Acid Balance

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Sometimes the acidity of your grapes, juice, or wine will need to be adjusted. Learn some of the finer details surrounding how, and when, to make those acid adjustments to your wine.

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Make Wines to Age

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It starts with great fruit, but to make age-worthy red wine the winemaker must also consider acidity, tannins, sulfur dioxide, oxygen, cellaring conditions, and how all of these factors (and others) relate to each other.

Cool Fermentations

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Want to preserve the delicate aromas in your white wines? Learn these hot tips for running a cool fermentation.

Understanding Yeasts

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Without yeast, there can be no wine. But the role of wine yeast goes well beyond alcoholic fermentation — the biochemical process of converting sugar into ethyl alcohol and carbon dioxide. Yeast

Choosing A Wine Yeast Strain

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Yeast selection is one of the most important winemaking decisions as the chosen yeast strain is, to a large extent, what shapes the wine, influences organoleptic (sensory) qualities, and reduces the risk

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. Learn about the science behind them

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

10 Winemaking Techniques You Should Know

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Q. What is the difference between good and superlative wines? A. The WOW! factor. A good wine offers everything that the varietal or style is meant to provide. While it can provide

Force-Carbonating Wine to Sparkle: Counter pressure bottle method

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Ah! There’s nothing like a nice bottle of chilled bubbly to sip as an aperitif while preparing dinner, or for those of you who already cannot wait for summer, to sip on

Understanding Sparkling Wines

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Learn about the different ways to make sparkling wine at home.

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Negative Impacts of Oxygen

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Positive effects of oxidation? How can that be? Winemakers know that oxygen negatively affects wine and they process wine with the utmost care to prevent oxidation. Two common winemaking practices that have a positive influence are macroaeration and microoxygenation. Both are used in making some of the best reds and whites, evidenced by the rows

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Delestage Fermentation: Techniques

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As an enophile, I enjoy almost every type and style of wine. However, my true love is — and always has been — big, bold, oak-aged reds, the type built for the

63 result(s) found.