The use of oak barrels in wine fermentation and aging is common, as it is known to increase wine aromatic complexity and improve overall wine quality. One downside to using oak barrel in winemaking is the fact that it costs…
There is quite a lot of research going on out there exploring different alternatives to using SO2 during winemaking as a result of the negative connotations associated with excess SO2. While SO2 (a.k.a. sulfur dioxide) is naturally present in grapes…
Many of us are familiar with the term “terroir”, though some are torn as to whether this is a real phenomenon, or if it was just something that the French made up to help sell their wines (I tend to…
Extraction of polyphenols, including anthocyanins and tannins, is a necessity in red winemaking, and has been a frequent focus of study in hopes to find a method that extracts these compounds at an optimal rate and concentration, while maintaining both…