With so much that can go wrong during the bottling process, this three-part webinar series will address all of your wine bottling fears. Over the course of three one-hour videos, these recordings cover:
Sanitation
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 […]
Q&A Summary: May 2020
Topics Covered: Spring frosts and wine chemistryExogenous tanninsRackingYAN testingGetting a microscopeOxygenating mustYeast hulls during fermentationTartrate inhibitorsWinery 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, […]
SSOP: Preparing Acidulated Sulfur Dioxide Sanitizer
Acidulated sulfur dioxide sanitizer is a common no-rinse sanitizer used in wineries. The following sanitation standard operating procedure (SSOP) dictates the procedural steps required to product 15 gallons of acidulated sulfur dioxide sanitizer. Denise Gardner Winemaking clients can have this procedure revised to meet their current production needs. Procedures: Preparing the Acidulated Sulfur Dioxide (SO2) […]
Key Harvest Operations that Require Practical Cleaning and Sanitation Detail
A previous article, A Brief Review of Cleaning, Sanitation, and Hurdle Technology, reviewed key concepts associated with differences between cleaning and sanitation, and why these two operations are essential to creating quality wine. Harvest is really the point in which producers can begin to take strategic steps with regards to maintaining the cleanliness of their production […]
A Brief Review of Cleaning, Sanitation, and Hurdle Technology
The chaotic nature of harvest is a difficult time for many processors to remember key processing techniques that ultimately lead to differences in wine quality. In my previous job, I noticed that many producers felt nonchalant about good cleaning and sanitation techniques, especially with regards to the crusher/destemmer and press. This blog post will take […]
