Topics Discussed:Protein Stability on Dark Red HybridsSluggish Red FermentationRefractometer for Fermentation MonitoringUse of Pre-Filtration EnzymesDetermining the End of FermentationRacking White Wines off Gross LeesNext Steps After a White Wine Fermentation is CompleteVA and SO2 AnalysisHow Often to Replace HosesMaking SO2 AdditionsWhat to do with High SO2 Wines
Wine Flaws
July 2022: Q&A Summary
Topics Covered:Making Dual Tanks of One WineTartrate InhibitorsBentonite and Wine AromaBentonite Additions with Hybrid Wine Grape VarietiesSacrificial TanninsHybrid Wines and TanninsFlash Détente (Thermovinification)TCA and Cork TaintGeranium TaintBrowning and ReductionVermouthPort-Style WineBread Flavor in Wine
September 2021: Q&A Summary
Topics Covered:Private Tasting Event TipsMinimizing Post-Fermentation Astringency in White WinesInert Gas Pre-FermentationProducing a New Zealand Sauvignon Blanc Style WineMixing Yeast SlurriesUsing Dry Ice in Yeast SlurriesFermentation that Won’t StartProduction Steps Immediately Post-Primary FermentationMonitoring Spoilage in a Cool FermentationExtended Maceration of RedsAcid AdditionsYeast/Nutrient Dosage Rate DeterminationRemoving a Film and Wine Oxidation
Q&A Summary: August 2020
Topics Covered:Barrel SeletionsYeast Strain SelectionMixing Juice during FermentationNutrient Additions & Supplement StrategiesMLF InoculationYeast FilmsSulfur Dioxide Stock Solutions2020 Scott Labs Nutrient Supplement StrategiesLearning Wine Sensory Picking your barrels: Is it worth paying the extra money for the extra dry time for oak barrels (the seasoning)? Is it beneficial? The short answer to this is, I don’t […]
What to do when Something is Wrong with a Wine
It happens to all of us. One day, you sample a wine and something seems off. Something has definitely changed. But what changed? What is going wrong with this wine? Webinar Curriculum: Provides a 3-step process with details for dealing with problems in wine: Identify the wine problem, Fix the wine problem, and Prevent future […]
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, […]
