Topics CoveredConcentrate Addition for Sweetening & Pre-Bottling Operations OrderPre-Bottling ReviewFreeze TestStability Testing with use of a Tartrate InhibitorWhen to Measure DO
Dissolved Oxygen
FREE: Dissolved Oxygen
Hosted on January 22, 2019 Dissolved oxygen is the driver behind many of the most common stability and spoilage issues facing winemakers. Its negative synergistic relationship with sulfur dioxide, the role it plays with volatile sulfur defects, and microbial interactions make it worthy of attention. In this webinar, we will discuss its effects, easy to […]
Canning Wines & Hard Ciders
The use of aluminum cans as an alternative to glass bottle packaging can alter the quality of wines and hard ciders. While cans offer several advantages to a winery’s brand, production challenges can arise that need consideration by the winemaker. This information focuses on production changes that need considered in order to package a wine […]
Open Q&A Summary: March 20, 2020
Notes from Winemaking Advice Hour March 20, 2020 We used 5.0 micron cartridge filter on a white blend (Sauvignon Blanc, Viognier, Vidal, Seyval) wine. Prior to filtering, we used bentonite / gelatin fining. We racked the wine 2 times (over 2 months), and then we rough filtered with a 5.0 micron cartridge filter (poly […]
Q&A Summary: March 2020
Topics Covered:Red wine blendingTartrate inhibitionFlame testDissolved carbon dioxideDissolved oxygen Do you have a preference for when you blend your red wines? Do you prefer to pre-blend after MLF and then racking into oak barrels for 2 years and bottle age for 1 year? Or keep parcels separate until elevage is completed, and then blend and […]
