What is the fastest and most practical way to measure grape must buffer capacity?
Is there a way to model and predict evaporative loss during storage in the wine cave? We know relative humidity, temperature alcohol percentage in wine. Using that info, I would like to estimate at what ambient relative humidity and temperature we favor the evaporation of alcohol, rather than water from the wine. Using laws of partial pressures, I imagine that this changes based on the %alcohol present in wine.
If using carbon to decolorize juice, what should you use to help settle the carbon and when?
What are the best parameters, method and products to ensure a good, successful flotation of white and rose' grape juices? Using nitrogen on about 24 kL juice?
What are the pluses and minuses of sequential fermentation
Why can't ANY volatile organic carbons move from the outside air through the barrel and into the wine? For example, a toxic volatile herbicide being sprayed on the vineyard near the winery barrel storage building
What filtration or chemical precipitation techniques exist for removing some of the compounds responsible for bitterness in whites?
Why do saignee roses tend to be more reductive than the red wine musts from which they are bled?
Does the bentonite remove YAN?
What is the ideal temp constraints for Primary Fermantation of a Blanc de Pinot Noir? For a Still wine: stem, crushed and pressed in Stainless Tank?
Can I still add tartaric acid after fermentation has just began?
What is the appropriate concentrations of peroxycarbonate and per acetic acid that should be used to clean/sanitize while also ensuring neutralization?
What is a reasonable pH and TA shift to expect for every 1 g/L of Malic acid breakdown?
what causes ethyl acetate to form in red wine during barrel aging, and how can we get rid of it?
Native fermentation versus commercial yeast? How different are they and how accurate are the descriptive names for each?
What would be a good minimum YAN number to shoot for?
For red wine still in a barrel; at what molecular SO2 level is brettanomyces inhibited from growing?
I've heard that Yeast supposedly "metabolize" diacetyl created by lactic/malolactic bacteria in stirred Chardonnay barrels , and even that they can metabolize acetic and/or ethyl acetate if they exist in must or wine during fermentation . It's been suggested that Re-fermenting a wine with EA/VA/aldehydes can remove these compounds. Is this strictly true? If so Can the quantity of these molecules removed be guesstimated knowing the g/l sugars fermented or yeast populations?
If you add CuSO42+ to a wine in an aqueous solution, does it matter if you “drip” it over a period of time OR if you add the whole solution at once while the tank is mixing. If it does what else is it binding to other than H2S ? Thanks in advance for any help in this answer as I have worked in places with polar opposite opinions
What gain of flavor is there during extended maceration? Is there any gain to aroma as well?
At the tail end of fermentation in stainless steel tanks (very tall tanks +/- 27 ft) of sparkling base wine (high acid, low brix juice) i sometime encounter light reduction aromas (latex style reduction, sometimes going to rubber). Juice racked after pressing gets to tanks with NTU in the range of 100 to 250. Fermentations are doing fine and wine gets dry. We pitch in dry yeast properly rehydrated. YAN is checked on original juice and DAP is added when needed at the beginning and regardless at mid fermentation at 10g/hL . Two aerations are done by pumping over: after 48h of inoculation and at mid fermentation. Temperature is controlled with cooling jackets. What else am I missing that can create the pathway to reduction on the very few days of fermentation?
Can a wine be both oxidative and reduced at the same time?
What is the relation of potassium in cold stabilization? How can one use measured potassium in white grapes at crush to predict final TA after cold stability?
How can I use buffer capacity of grapes when measured at crush?
It's said that yeast and bacterial by-products , and oxydation , aldehydes in particular , that develop at the beginning of slow and indigenous red wine fermentations may help fix color and soften tannins by becoming parts of the tannin/anthocyanins polymers. Is this true? Kloekera A. has been named as a potential beneficial initial bacteria in these fermentations for this reason. Any other thoughts on the role in wine tannin complexes of metabolites created before saccharomyces dominates fermentations? Perhaps polysaccharides created early on may also play a role?
Are you able to speak to specific chemical interactions that food and wine have on enhancing each other (food/wine pairings)?
If MLF is prohibited by alcohol, best methods for performing this post fermentation?
Are there any downsides to using silica gel during cold settling of white juice to compact the lees?
I am using proxy carbonate for a cleaner in my boutique Winery. I am never quite sure when l all the hydrogen peroxide has been used, and if my solution is still effective. Is there a simple little test strip like a urine analysis test strip that might help me determine the remaining active concentration
What is the most bio friendly way to clean a winery before receiving grapes? I'm especially interested in how to clean surfaces that will come in contact with the grape and must such as concrete/cement, polyethylene and stainless steel.
When is lid/CO2 required in open fermentation tank? and when do I have to remove lid/Co2 during the fermentation process?
At what stage in a red wine fermentation will the risk of oxidation outweigh the benefit from aeration applied to prevent reduction?
I planted a small Vineyard of Picpoul Blanc, are southern Rhone hot climate grape, which I hope would do well here in southern California. I harvested my first crop after battling with the deer for a couple of years. It is a prolific producer and I harvested about two tons. my question has to do with your opinion/research on what is the best yeast to ferment this wine, to obtain its optimal characteristics?
Is there a legal limit to the amount of white wine you can add to a red wine and still have it labeled as red table wine?
how do you get rid of high level of thiol aromas (meaty, hotdog) in Sauvignon Blanc
Why is it necessary to dissolve DAP and other yeast nutrients before adding them to fermentations?