Writer: Dwayne Bershaw

Click on this link to view the recorded video of the Live Chat: https://www.crowdcast.io/c/21rykkt93bod

Heat (protein) and cold (bitartrate) stability issues in wine cause off-putting aesthetic defects that are often brought to light after the wine is in the bottle and undergoes a temperature swing if not taken care of during bulk aging. Learn how (and if) you should take these heat and cold stabilization precautions at home.

Chemical and microbial stability measures must be taken after fermentation but prior to bottle aging to protect the wine from contamination and subsequent off-aroma generation caused by microbial metabolism. Learn the most common methods for achieving microbial stability, both during aging in the cellar and at packaging.

Live chat with Dwayne Bershaw, which took place July 27, 2022.

Live Chat with Dwayne Bershaw, which took place on August 3, 2021.

As harvest nears it is time to make a plan of action for how you will proceed with each batch you plan to make this fall. With red wines there are many options. We take a closer look at cold soaking, extended macerations, and carbonic macerations.

In previous articles on phenolics I have reviewed the basic structure of the most important phenolic compounds in wine production and discussed how different processing and equipment options can impact the type

The decisions you make in the process of red winemaking will dramatically impact the phenolics and tannins in the resulting wine. From maceration temperature to techniques like délestage, saignée, and thermovinification, you control how your wines will turn out.

Polyphenolics are usually associated with red wines, but there are definitely processing choices and stylistic options where polyphenolics play a role in whites, rosé, and sparkling wines also.

An understanding of what is happening in wine on a chemical basis can be very useful in influencing choices regarding processing options and timing of activities for different wine styles. Unfortunately winemaking

Live Chat with Dwayne Bershaw, which took place on October 16, 2019.

Volatile acidity (VA) is a flaw that can ruin the aroma of a wine. Explore what exactly VA is, why it is such a problem, and techniques to avoid VA in the future.

Press cuts give the winemaker more blending options to create a wine precisely as it was envisioned. Learn if, and when, press cuts may benefit your winemaking.

Sometimes, a wine you believed would be balanced during fermentation comes up a little short after fermentation is complete. Learn what you can do to restore it to an order of balance with these post-fermentation adjustments.