Is wine analysis important? If so, what should winemakers measure? Today’s blog post hopes to answer both of these questions for winemakers. While the world of wine analysis is extensive and offers anything from measuring the pH of the wine to identifying potential wine microbes, testing the wine for quality assurance practices does not have […]
Do you know if your Malolactic Fermentation is Complete?
Malolactic fermentation, or MLF, a deacidification process in which malic acid is biologically converted to lactic acid and carbon dioxide (Krieger 2005). The process is “biological” because it is carried out by living lactic acid bacteria (LAB): Lactobacillus, Oenococcus, and Pediococcus (Krieger 2005, Iland et al. 2007) that are native to the grapes or through […]
FREE Webinar: Post Harvest Vineyard Priorities
Hosted by the Virtual Viticulture Academy Join the FREE “Post Harvest Vineyard Priorities” Virtual Viticulture Academy webinar on October 16th from 7:00 PM – 8:30 PM (CST), and learn the essential post harvest actions needed to maximize vine health for 2020. Registration is required: Don’t let your vines go to sleep without the care they […]
Do Your Hybrid Wines Need an Upgrade?
If you’re producing wine outside of the three big western states (California, Oregon, and Washington), then it’s likely you’re making some wines based on hybrid wine grape varieties. Hybrid-based wines are quite unique compared to Vitis vinifera-based wines. They offer a varied aroma and taste profile, different wine chemistry, and some varieties may be less […]
Fermentation Nutrition Explained
One of the easiest ways to reduce incidence of hydrogen sulfide development is by making specific nitrogen adjustments during primary fermentation. As mentioned in the last blog post, poor nutrient management can also lead to stuck fermentations. Years of research has shown winemakers that a must’s starting nitrogen concentration varies from year to year. Thus […]
What Causes a Stuck Fermentation?
Sometimes, a stuck fermentation is inevitable despite a winemaker’s best efforts to avoid it. Stuck fermentations are defined as periods of time during primary fermentation when sugar conversion unexpectedly slows down or stops completely (Iland et al. 2007). Maybe the wine takes off aggressively before the winemaker is able to gain control of the fermentation. […]
