The following protocol can be used to reduce the residual copper concentration in a finished wine through the addition of (i.e., non-hydrated)dry freeze-dried yeast. Yeast does not need to be of any one particular strain and multiple strains can be added. For additional copper reduction treatments and their efficacy, please refer to the Reducing Copper […]
Yeast
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 […]
