Writer: Dwayne Bershaw

13 result(s).

Protection from the Elements

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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.

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Microbial Stability

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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.

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Live Chat with Dwayne Bershaw

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

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Live Chat with Dwayne Bershaw

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

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Maceration Considerations

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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.

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Additives to Impact Phenolics and Tannins

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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

Phenolics in Red Wines

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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

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Phenolics & Tannins in White, Sparkling & Rosé Styles

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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.

Phenolics and Tannins

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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

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Live Chat With Dwayne Bershaw

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

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Prevent Volatile Acidity

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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.

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Making the Cut

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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.

Post-Fermentation Wine Tweaks

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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.

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13 result(s) found.