Topics covered in September 2020 Q&A Sessions
Identifying Post-Bottling Sediment
Labs for Juice/Wine Testing
Equipment Needs for Analytical Testing
Rosé Skin Contact Time
Yeast Inoculation
Rots and Wine Quality
Exogenous Tannin Dosage Rates
Whole Cluster Pressing
Monitoring YAN during Fermentation
Storing Grapes Prior to Fermentation
I have struggled to get my white wines clear for bottling. This past season I treated with both bentonite for protein stabilization and Celstab (CMC) for cold stabilization; however, the wines have sediment. I do plan to add stability testing to our procedures before bottling next year. My question is what do you recommend at crush/clearing/settling of white juice to decrease proteins and pectins? This situation is primarily happening to our Vidal Blanc and Pinot Gris.
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