Yan Calculator

In Vintners Corner by Admin3 Comments

This is the latest version (Oct 2014) of the Excel tool the Willem Wyngaards developed on the basis of the previous article. We call it a YAN calculator, but it is really a nitrogen addition calculator (and it also calculates yeast additions).

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Keeping White Ferments Cool

In Whites by Admin0 Comments

There is general agreement that white juice should be fermented at cool temperatures, taking several weeks to complete the process rather than the several days common with red must. Keeping white ferments cool is particularly applicable for the aromatic style. The cooler ferments can yield better varietal fruit flavor.

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Making Aromatic White Wine

In Whites by Admin0 Comments

If you have tasted a good Riesling or Gewürztraminer, you know what the light-bodied aromatic style of white wine is all about. Compared to an oaky Chardonnay, these aromatic wines: are higher in acid and lower in alcohol, use no oak, avoid malolactic fermentation (MLF), and usually have some residual sugar to balance the higher acid.