Processing

The use of oak barrels in wine fermentation and aging increases wine aromatic complexity and improves overall quality. Despite a higher price tag, this technique is often used for red and some [...]

Winemakers add bentonite to prevent protein haze in white wines. Although this treatment reaches its goal, it also leads to volume losses and sometimes a decrease in wine quality. The question [...]

By Dr. Molly Kelly, Enology Extension Educator, Department of Food Science In a previous post, Bryan Hed discussed early fruit zone leaf removal and its effects on the development [...]

By Charl Theron of Wineland Media The first spontaneous reaction of winemakers, when air or oxygen during winemaking is discussed or mentioned, is its negative association with the oxidation or [...]

Have you ever wondered if there is any value in the lees that you accumulate during the early portions of harvest and wine processing? Have you questioned the various uses associated with wine [...]

By: Denise M. Gardner The eastern U.S. growing seasons can be somewhat unpredictable.  Late season rains or untimely hurricane events can be a recipe for disaster for local grape growers, and a [...]

By Wineland Magazine Tannins are especially associated with their astringent taste. The perception of astringency is the result of the reaction between tannins and the proteins in saliva. Tannic [...]

While the issue is quite challenging to address in an established vineyard, processing grapes from high pH fruit, or fruit that has the potential to create a high pH wine (>3.70), as a result [...]

by Charl Theron –  Skin contact is a basic requirement during red winemaking, unless other techniques like thermovinification are used to extract colour from the skins. Different factors [...]

Refrigeration is one of the alcohol industry’s unsung heroes. Though rarely discussed, it plays such a vital role in breweries, cideries, distilleries, and wineries alike. What’s the Need [...]