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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.

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Adding Nitrogen To Fermentations

In Vintners Corner by Admin0 Comments

Yeast requires nitrogen for fermentation. If there is not enough, yeast cells are stressed and produce excess H2S—something that gives fermentations an off-odor. If you want to avoid problems, you must be prepared by adding nitrogen to fermentations.

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Rehydrating Yeast

In Vintners Corner by Admin0 Comments

You don’t need to follow these directions to get a ferment to work, but you will be more likely to get a ferment that produces better wine flavors and minimal H2S if your give the yeast a proper start in life.