Topics Covered in the April 2021 Q&A Sessions:Re-Starting a Fermentation at 1% RSHeat & Cold Stability TimelinesHow Acid Additions Affect Protein & Cold StabilityEnzymes for Filtration ProblemsToasted vs. Untoasted Barrel HeadsTannin Profile Based on Growing RegionCherry Wood Oak Aging
Protein Stability
Q&A Summary: April 2020
Topics Covered:Barrel useBentoniteCold stabilityRackingPressingWine storageDissolved oxygenFruit wines How many times / how long can you use a barrel? I know there is not one exact answer, but is it more of a taste thing, or how do you know when a barrel is neutral? While there may be some variation among barrel producers, a barrel […]
Protocol: Bentonite Fining & Colloid Stability Trials
Bentonite fining trials determine the lowest bentonite addition needed to protein (heat) stabilize a wine. The colloid stability test is used to ensure the addition of a tartrate inhibitor, for cold stability purposes, does not create a haze at the various bentonite addition rates. Wines should be previously checked for protein (heat) stability before starting […]
Protocol: Heat (Protein) Stability
Heat (protein) stability testing is an estimated analysis. While the use of heat stability testing decreases the potential of haze in the wine post-bottling, going through this protocol does not guarantee the wine will not throw a haze at some point in storage. For more information on this, please references the sources, below. Equipment Water […]
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 […]
Successful Wine Protein Stabilization
Webinar Curriculum: How proteins form hazes in wine. The purpose of protein stabilization. Heat stability testing protocols and tips. What to do if the wine is not protein stable. Review sodium-based versus calcium-base bentonites. Tips for successful bentonite fining. Action items for integrating protein stabilization and heat stability testing in the winery. Video length: 26 […]
