Is there a difference between the yeast used for Jura and Jerez Wines ?

6 months ago

Vin jaune du Jura is matured under a yeast film, as Jerez Fino, but their styles are very differents (oxidative vs non oxydative)? Could the nature of yeast population explain that ?

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Can you help with White Wine Stabilization?

8 months ago

Hi we recently attempted to stabilize the proteins in our new white wines using bentonite, and after taking labs at three different levels of bentonite addition all wines came back as unstable. Last year our whites came out clear after being bottled, but an occasional bottle had visible particulates. We are trying to avoid that this year, and wondering about alternative stabilization options.

I found a product called Scottzyme® KS and was wondering if anyone had tried it or had any advice...

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Do the micro oxygenation should be stopped before the MLF ?

8 months ago

Hi, I did find this question about Micro-ox and MLF, would like to have your thoughts about this

"Micro oxygenation is typically done before MLF. it should be stopped before the end so that the MLF bacteria can consume the aldehyde generated by oxygen"

Is that true ?

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Where to find red wine without MLF?

10 months ago

Almost all the red wines are undergoing the malolactic fermentation... But in theory, some winemakers can choose to avoid it... Do you know where to find some examples ?
Thanks

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How to restart a stuck Malolactic fermentation ?

Want to know more about stuck MLF restart protocol ?
Read our last Restarting stuck malolactic fermentations recommendations
=> http://www.scottlab.com/uploads/documents/Restarting%20Stuck%20Malolactic%20Fermentations.pdf

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Why Is Acid So Important in Wine?

Anonymous user Anonymous user
1 year ago

What exactly is this acidity though, and is it important for wine?

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Smoke taint : what should be done in the winery ?

1 year ago

Sadly, as many grapegrowers and wineries have been affected by the fires in California during the harvest season, smoke taint could be a big issue for this vintage.
Do you have tips to share and for helping winemakers to make good choices for their vinifications ?

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What are the consequences of making orange wine whithout temperature control ?

1 year ago

Using cool fermentation temperatures is often recommanded for fermenting white wine. What would be the consequences on wine characteristics , if no temperature control is made during the fermentation of an orange (aka skin maceration) wine ?

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Brett inoculation in pre fermenting stage, is that really a good idea ?

2 years ago

I just watched an strange experiment of a winemaker trying to cope with the off-aromas of Brett in inoculating must with Brett before the AF... What should we expect ?

https://www.youtube.com/watch?v=ngDLEkqhDLA
https://vimeo.com/84541280

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