Topics Covered:
Spring frosts and wine chemistry
Exogenous tannins
Racking
YAN testing
Getting a microscope
Oxygenating must
Yeast hulls during fermentation
Tartrate inhibitors
Winery floor cleaners
Many vineyards experienced a freeze event in mid-April. The vines lost primary shoots/clusters and will be setting secondaries. What has been your experience with winemaking with secondary clusters with regards to juice chemistry (i.e., brix, pH, TA, IBMP) and phenolics (i.e., quercetin, catechin, tannin)? What major differences do you anticipate and how do you mitigate these in the cellar?
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