Winemak-in: the social network for wine and enology professionals

How to Deal with Brett (Brettanomyces) ? Posée le 02/04/2020 19:24

Microbiology

There are a lot of possibilities. what are your thougths on that.

Yield : Why European countries use hL/ha and not tonne/ha? Posée le 06/09/2019 10:01

Viticulture

is there an historical / technical explanation ?

Could ozone become an alternative to conventional pest disease management ? Posée le 21/02/2019 18:45

Oenology

Do a commercial solution exists in France or in an other country ? Or is it a research topic still ?

Is there a difference between the yeast used for Jura and Jerez Wines ? Posée le 12/02/2019 16:18

Microbiology

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 ?

Can you help with White Wine Stabilization? Posée le 13/12/2018 22:41

Stabilisation & Bottling

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 on how to get our proteins stabilized. Thanks

Do the micro oxygenation should be stopped before the MLF ? Posée le 11/12/2018 16:03

Stabilisation & Bottling

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 ?

Where to find red wine without MLF? Posée le 23/10/2018 20:21

Oenology

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

Do you know studies proving the link between soil composition and wine minerality ? Posée le 27/09/2018 16:03

Sensory analysis Grapes & wines analysis

The widely cited direct, literal connection between vineyard geology and wine taste seems scientifically impossible according to some research ( https://gsa.confex.com/gsa/2009AM/finalprogram/abstract_161039.htm ) Whatever “minerality” in wine is, it is not the taste of vineyard minerals... But if you know other studies proving this effect, I would be very interested. Best, Jules

How to restart a stuck Malolactic fermentation ? Posée le 16/04/2018 00:45

Microbiology Vinification process

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

Why wine producers are going more and more organic ? Posée le 22/03/2018 16:21

Sustainable development

Do you have some facts and figures to explain this phenomenon ?

Questions & Answers

How to Deal with Brett (Brettanomyces) ? Posée le 02/04/2020 19:24

Yield : Why European countries use hL/ha and not tonne/ha? Posée le 06/09/2019 10:01

Could ozone become an alternative to conventional pest disease management ? Posée le 21/02/2019 18:45

Is there a difference between the yeast used for Jura and Jerez Wines ? Posée le 12/02/2019 16:18

Can you help with White Wine Stabilization? Posée le 13/12/2018 22:41

Do the micro oxygenation should be stopped before the MLF ? Posée le 11/12/2018 16:03

Where to find red wine without MLF? Posée le 23/10/2018 20:21

Do you know studies proving the link between soil composition and wine minerality ? Posée le 27/09/2018 16:03

How to restart a stuck Malolactic fermentation ? Posée le 16/04/2018 00:45

Why wine producers are going more and more organic ? Posée le 22/03/2018 16:21

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