March 28, 2017

Back to Basics: Preventing Rotten Eggs (aka Reduction)

This article is sponsored by Scott Laboratories. For more information on product offerings, please contact Scott Labs at 800-821-7254 or visit Scott Laboratories. “This wine smells a bit like rotten eggs to me,” said grandma Margie. “Thanks grandma, I know I missed the boat on this wine” I replied. “Well, what are they teaching you at that school, I’d ask for my money back if I were you.” Got … [Read more...]

Scott Labs Introduces New Yeast For Cold Hardy Grapes

The newly released 2014 Scott Laboratories Fermentation Handbook features a new wine yeast- Lavlin C- that is formulated specifically for cool climate hybrid grapes.The new Lavlin C yeast has a high-capacity to convert Malic acid to alcohol.  Many hybrid wine grapes grown in the Midwestern U.S. and other northern regions have high Malic acid content. Too much Malic acid can cause wines to … [Read more...]

Arrested Fermentation Puts Sugary Wine Behind Bars

This article is sponsored by Scott Laboratories. For more information on their tartrate stability product offerings, please contact Scott Labs at 800-821-7254 or send an email to [email protected] and off-dry wines are popular products for Midwest wineries. Wines with residual sugar (RS) can be made using a few different techniques. Common practice in the Midwest for producing sweet … [Read more...]

Using Enological Tannin Additions to Enhance Red Wine Structure and Mouthfeel

By Stephanie Groves, Midwest Grape and Wine Industry Institute, Iowa State UniversityThis article originally appeared in the February 2014 issue of  Northern Grapes News, a publication of the Northern Grapes Project.Tannins are important to the quality of red wines, particularly to the color stability and the structure (body and mouthfeel) of the wine. They are also involved in complex … [Read more...]

Preventing Oxidation in Finished Wine

Equipped with a microphone and the sartorial elegance of his Hawaiian style shirt, Michael Jones opened this talk confessing he wouldn't be using a Powerpoint presentation. The veteran winemaker and fermentation specialist with California based Scott Laboratories didn't need one. Jones' analysis of oxidation issues at the recent Kansas Winemakers & Grape Growers Conference was full of interest … [Read more...]

Nitrogen and Its Importance in Fermentation Management

Winemaking begins in the vineyard, and so does nitrogen. Nitrogen is one of the most common elements in the universe. On Earth, in its elemental form, it exists as a gas that forms 80% of our atmosphere.However, it is also a chemical constituent of many important components essential to life. Nitrogen makes up the building blocks of DNA, and it is also an important element in the composition … [Read more...]

More Women Making Wine in the Midwest

This article is sponsored by VESTA,  the Viticulture and Enology Science and Technology Alliance, a NSF funded partnership between the Missouri State University system, two year schools throughout America, state agriculture agencies, vineyards and wineries with a 21st Century vision for education in grape growing and winemaking.While 58.1 percent of wine drinkers are female (according to … [Read more...]

Paul Santoriello’s Advice on Lowering Acidity in Cool Climate Grapes

Recently, my family had the privilege of receiving a behind-the scenes tour of the Peninsula Winery/Distillery located just north of Sturgeon Bay in Door County. Our tour guide was Paul Santoriello, the chief winemaker.Paul is a California native who was educated in plant biology, soil science and viticulture at the University of California at Davis. Prior to assuming his duties at Door … [Read more...]

Monitoring SO2 in the Winery

Wine, all on its own, is a fairly good antiseptic. The tartaric acid in wines made from grapes is a relatively strong organic acid that helps keep the pH of the wines low, which in itself is a good way to inhibit microbes (not much survives below pH 3.4).Add to that the antimicrobial properties of alcohol, and you have a beverage that could help you survive through a plague. However, that’s … [Read more...]

Thermovinification for Improved Red Hybrid Wine Quality

This article is sponsored by Scott Laboratories. For more information on their product offerings, please contact Scott Labs at 800-821-7254 or send an email to [email protected] first year of wine consulting in the Midwest also happened to be a tough year for winegrape growing. Grapes were classically unripe, low on brix and high on titratable acid. Fall was not cooperating and we were … [Read more...]