Malolactic fermentation (MLF) is tricky! The biological conversion of malic acid (naturally found in grapes) to lactic acid by lactic acid bacteria (LAB) is a finicky process that can resort in off-flavors, a sluggish process, or even spoilage. It’s up to the winemaker to really pay attention to several parameters to ensure that MLF completes […]
Wine Education
Back to Enology, Part 5: “Wine is Made in the Vineyard”
And the Argument for a Wine Quality Focus: Part 2 “Folklore has it in America that quality and production are incompatible: that you can not have both. A plant manager will usually tell you that it is either or. In his experience, if he pushes quality, he falls behind in production. If he pushes production, […]
Back to Enology, Part 4: “Wine is Made in the Vineyard”
And the Myth that Winemaking is More Art than Science: 1 of 2 Posts With the start of the 2024 harvest, I felt it prudent to address one of my least favorite phrases echoed across the wine industry, “Wine is made in the vineyard.” Taken literally, and one would think that filled wine bottles sprout […]
Last Call: Registration for “Flawed to Flawless Wine” Closing
Registration for our first “Flawed to Flawless Wine” webinar series is set to close on Tuesday, April 30th! If you’re ready to get some of Denise’s protocols for fixing wine flaws, now is the time to join us. All winemaking experience levels are welcome. When: Wednesday, May 1 & Thursday, May 2, 2024; 1:00-2:30pm (EST) […]
Don’t Forget: Register for “Flawed to Flawless Wine” by April 30th
Registration for our first “From Flawed to Flawless Wine” webinar series is set to close at the end of April! Don’t wait to sign up for this series! If you’re ready to get some of Denise’s protocols for fixing wine flaws, now is the time to join us. All winemaking experience levels are welcome. When: […]
Back to Enology, Part 1: Adding Sulfur Dioxide to Wine
To quote physicist Lisa Randall, “You can’t have these executive committees or congressional committees that really understand things. I mean, some things are difficult to understand, and not everyone will understand them. And it’s really important for a scientist to be able to at least get the information out there and have that taken into […]
