Author: crafting wines

Global warming and correct management of alcoholic fermentation

Analyses of yeast assimilable nitrogen (YAN) and gluconic acid for optimum management of alcoholic fermentation As is known, due to global warming, we are witnessing increasingly adverse and extreme weather conditions. The rise in average temperatures is in fact causing

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Wine Analysis with CDR WineLab®

CDR WineLab® is the innovative analysis system that fine tunes traditional testing methods, making them faster and easier. It can be used right in the winery during any winemaking phase, from harvesting to bottling even by personnel with no previous specific lab

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Updated Wine Aroma Wheel with 100+ Flavors

  Original Source: Wine Aroma Wheel by Wine Folly  

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The greenhouse effect in grapes growing: Nellaserra method

“At Villa Mari Vineyards the best wines come from the ripest grapes. Just like planting grapes on south-facing slopes to increase their exposure to the sun, they employ a few little tricks to make sure they end up with the ripest possible grapes

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USA : Use of AVA names as AO on wine labels

OIV (12/02/2015) The Alcohol and Tobacco Tax and Trade Bureau (TTB) is proposing to amend its regulations to permit the use of American viticultural area (AVA) names as appellations of origin (AO) on labels for wines that would otherwise qualify

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New in Winemaking: WineLab Touch

“Thanks to WineLab Touch, now it is possible to perform tests autonomously, in your own wine cellar, easily and rapidly, without relying on dedicated external laboratories”. – cdrwinelab.com Up to 12 samples can be tested at the same time, getting an accurate

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New from Laffort: Pectin Test

  Source: http://www.laffort.com/

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New in Winemaking: OENOBRETT

  OENOBRETT from Laffort is a specific combination of a natural polysaccharide: chitosan and a pectinase / glucanase enzymatic preparation that facilitates the lysis and the elimination of Brettanomyces yeasts. The chitosan breaks the parietal structure, accented by the synergic

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Fining with gelatin

  Fining with gelatin can be tricky but for sure it can be helpful in certain conditions. You may be surprised sometimes, after fining with gelatin you don’t get impressive results in wine (specially on the nose or removing faults).

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New in winemaking: VEGECOLL

  VEGECOLL from Laffort is a vegetal protein isolate extracted from potato, which has been selected for its clarification properties. Its high native protein concentration and its Zeta Potential make it a high reactive protein in wine. Can be use

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New in wine tasting: Coravin System

  Smart technology made beautifully simple. The Coravin System keeps the cork in the bottle, where it’s been since it was first sealed in the winery. Now you can explore your finest wines by the glass whenever you like, and

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Flotation vs Cold settling

  There are  3 ways for settling grapes juice prior to fermentation: flotation, cold settling, running trough a centrifuge. Today we’ll talk about flotation vs cold settling. Flotation is the rapid process of juice clarification using nitrogen and gelatine. Juice

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Barrel Cellar – major aspects

  There are 3 major aspects for keeping wine barrels in a cellar: temperature, relative humidity and air movement. Some winemakers believe in extra “factors” having impact in wine aging such as: light, noise, cellar shape, location, orientation (North facing,

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Heat Stability Test

The heat stability test (HS test) for wines is part of bunch of stability tests required for finished wines prior to bottling.  HS test is showing if are proteins in wine or not. The proteins in finish wine are not

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why pH is very important in winemaking?

Few theoretical aspects The pH is critical in winemaking. Starting from grape sampling, going trough crush-pad (juice), fermenting (wine) and prior to bottling after stabilization, pH is very important. Is showing you if the grapes, juice or wine are healthy

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