Stuck Fermentation – When Yeast Doesn’t Play Nice
Stuck fermentation is a term used in winemaking to describe a situation in which the fermentation process slows down or stops before all of the sugar in the grape juice has been converted to alcohol. This can happen for a variety of reasons, including low temperatures, nutrient deficiencies, or the presence of inhibitors in the […]
Sulfites – The Truth About Sulfites in Wine
Sulfites are a type of chemical compound that is commonly used in winemaking as a preservative. They are added to wine in small amounts to prevent spoilage and oxidation. While sulfites are generally considered safe, some people may be sensitive to them and experience allergic reactions. Sulfites are a thing that can be found in […]
Sur lie – Beyond Surly, Actually Pretty Nice
Sur lie is a French term that translates to “on the lees.” It refers to a winemaking technique where the wine is left in contact with the dead yeast cells and other sediment that settle at the bottom of the tank or barrel during fermentation. This technique is used primarily for white wines, and it […]
Tannin – Important for Taste, Structure and Aging
Tannin is a natural compound found in grapes and other fruits that are used in winemaking. It is responsible for the astringent and bitter taste of wine, and can also contribute to the wine’s structure and aging potential. Tannin is a polyphenolic compound found in many plants, including grapes and other fruits that are used […]
Ullage – Space is Important
Ullage is a wine term that refers to the empty space between the wine and the cork in a wine bottle. The term is used to describe the level of wine in the bottle and can be an indicator of the wine’s age and storage conditions. In winemaking, ullage is an important factor to consider […]