Cold soak aims to enhance wine colour after extraction of anthocyanins — by leaving the juice soaking on skins for several days, the colour should become darker due to an increase in optical density. To...
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...
Electrical engineering meets enology in the following article from the Academicwino.com. Putting “5kV to 1kA” of electrical juice into a bunch of grapes sounds dangerous, but it supposedly makes the wine darker. See:...
Tannin is to red wine what acidity is to whites: a backbone. Without either, it is difficult to make a balanced wine. This is one of the first principles I learned about winemaking (from...
The new Scott Laboratories 2013 Fermentation Handbook features short articles on Chambourcin and Hybrid Sparkling winemaking. California based Scott Labs, a longtime friend of the Midwest wine industry, also has information on making mead,...
The question of what to do with wine grapes from cold climate growing regions has resulted in some wonderful solutions. The most famous example of ingenuity is the French. They use the high acid...
When it comes to Marquette wines, two of the biggest criticisms I hear are excessive oak and alcohol. Oak aside, the high brix of varietals such as Marquette and Frontenac can lead to alcohols...
This is the second part of the response to a reader question about adjusting SO2. The first part of Piero’s answer appears below in his “March 2013” column and contains helpful background for this...
Question from Patrick in Ohio: When adjusting the wine’s SO2 content, it is recommended to measure pH and free SO2, then add enough “meta” to achieve the 0.8 ppm molecular level. However, I assume...
We’re very happy to welcome Jacob Holman, winemaker from Les Bourgeois Vineyards in Rocheport, Missouri and president of the Missouri Wine Technical Group, as a new columnist. This is his first column for Midwest Wine...