Key:
Fermentation
Re-Starting a Stuck Fermentation
Webinar Curriculum How to determine when primary fermentation is stuck. The best time points in production when a winemaker should react to a stuck fermentation. Step-by-step instructions for re-starting a fermentation. Action items for a winemaker to properly plan for a stuck primary fermentation. Video length: 41 minutes
Successful Native Fermentation Strategies
Webinar Curriculum: An explanation on how native fermentations work. A review of risks associated with native fermentations How to mitigate risks by optimizing production steps during the native fermentation process. Key processing steps and actions to use when fermenting grapes through a native fermentation process. How to manage nutrients during a native fermentation. Rescue strategies […]
Creatively Perfecting Wines from Challenging Vintages
Webinar Curriculum Lessons learned from past, rotten vintages. A list of some of the key decision-making steps a winemaker should use during challenging vintages. These steps provide the winemaker with the best quality wine possible even when fruit is of minimal quality. Later stage processing steps (i.e., protein stability, filtration, fining, etc.) to create a […]
Stop the Pop! Avoiding Post-Bottling Fermentation
Webinar Curriculum Causes of pushed corks and popped bottles. How to determine the cause of a pushed cork or popped bottle. Re-working steps to fix wines fermenting in bottle. Production and monitoring steps to avoid future post-bottling fermentations. Pre-bottling analyses that provide a snapshot of risk before putting the wine in bottle. An explanation on […]
FREE: Fermentation Nutrition: What to Know and Why to Know It
Many winemakers, especially those in areas where wine analytical labs are not local, continue to ignore fermentation nutrition specific to an individual lot of wine. However, analyzing yeast assimilable nitrogen (YAN) is the first step in minimizing the incidence rate of hydrogen sulfide development. Potentially, this can further reduce incidences of “reductive” aroma issues (from […]
