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
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
Ask 5 winemakers and you may get 6 opinions about co-inocculation. But what does the science say?
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
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
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.
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
In addition to alcoholic fermentation, the yeast used to ferment wine also metabolize other substances into byproducts. Learn more about how wine yeast works.
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
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
Want to preserve the delicate aromas in your white wines? Learn these hot tips for running a cool fermentation.
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
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
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
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 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
If you are like most home winemakers, you’ve been making great wines from concentrate and juice, and you also may have experimented with small batches of grapes. Now you want to increase