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
It is in red wine production that the impact of phenolics is most influential in determining wine style and quality. We know that what is happening in wine on a chemical basis will influence choices regarding processing options and timing of activities for different wine styles. In this article, we’ll explore how polyphenolics are extracted
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 chemical nomenclature, chemical analyses, and interpretation of results can be daunting for those without a background in chemistry. Perhaps one of the most
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.