Author: Nick Smith

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Potassium Bicarbonate and Cold Hardy Hybrids

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 info@scottlab.com. What a difference a year makes. A...

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Avoiding Stuck Fermentation

Perhaps you have come across the diligent winemaker.   Everyday he records the density of fermenting musts in a notebook and plots the data on graph paper.  This careful winemaker also tracks the rate...

How to Peform Heat Stability Testing at Your Winery 0

How to Peform Heat Stability Testing at Your Winery

Publisher’s note:  This article is the fourth installment in a four-part series for winemakers by Nick Smith with the Enology Laboratory at the University of Minnesota.  In this article on heat stability,  the basic...

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Wine Heat Stability Testing

Publisher’s note: This article is the third installment in a four-part series for winemakers by Nick Smith with the Enology Laboratory at the University of Minnesota. To read the previous articles,  visit the “Winemaking”...

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Treatment of Wine To Reduce Hazing

Publisher’s note:  This article is the second installment in a four-part series for winemakers by Nick Smith with the Enology Laboratory at the University of Minnesota.   To read the previous article see: Controlling Heat...

Controlling Heat Instability in Wine 0

Controlling Heat Instability in Wine

Publisher’s note:  This article is the first in a four part series for winemakers by Nick Smith with the Enology Laboratory at the University of Minnesota.   Future stories in the series include “Treatment...