A paper written by Food Science undergraduate, Virginia Smith, discusses the effects of cold stability on wine, how to analyze for tartrate stability, and various products used for cold stabilization purposes. A good read for any winemakers that battle with cold stability issues.
As the production portion of our NE-1020 project has come to a close, now is the time that we focus on basic wine chemistries. A series of data is collected on every fermented variety so that we can compare the chemical composition of that variety across several harvest years.
A review on YAN data collected from PA and NY fruit from the 2006 to 2011 vintage years is now posted on Penn State Extension Enology's website. Please click on the link to be re-directed to the content page.
As many PA winemakers know, the 2012 harvest season is upon us. Harvest has also started for the Penn State's NE-1020 variety trial research project led by Dr. Rob Crassweller. This year, 10 varieties are being fermented and chemically analyzed. These wines will be featured at the 2013 PA Wine Marketing & Research Board Research Summit at University Park, PA. You can follow more NE-1020 project updates on Facebook by liking the "Penn State Extension Enology" page.
This year's WPSU Wine Festival, hosted at the Penn Stater at University Park, PA will feature several Pennsylvania wineries and include a seminar on Pennsylvania wine. Please click the link for more information on the WPSU Wine Festival.
Joe Roberts, 1 Wine Dude nationally-recognized wine blogger, tasted through several Pennsylvania wines in August 2012. This summary provides some insight into his perception of Pennsylvania wine quality and ideas for continued growth.
Many winemakers ask me questions with regards to potassium sorbate (more commonly known as "sorbate") and how effective it is as a wine preservative. The following link is an Enology Blog entry from the University of Minnesota goes into depth with regards to the use of sorbate and how it may (or may not) be helpful to use in a wine.
This is part one of a two-part series. Part one focuses on specific points and studies that Alain discussed during his visit to the eastern U.S. Part two emphasizes practical applications of those points and how to utilize the information from Alain’s talk in a vineyard or winery.
Written by Pennsylvania's leading historians Hudson Cattell and Linda Jones McKee, this is a tell-all book of Pennsylvania's wine industry history. A valuable resource for everyone in the U.S. wine industry. Please click on the link for purchasing information.
Looking for a short how-to video on how to conduct analysis like pH, TA, or SO2? Well, look no further! Cornell now features 5-minute YouTube videos on basic wine analysis. Click on the link to go to the 5-Minute Wine School video listing!
In a recent wine tasting that mimicked the legendary 1976 "Judgment of Paris" tasting, judges from France, Belgium, and the U.S. evaluated established French wines versus those wines grown and produced in New Jersey. The results were interesting! As New Jersey is a neighbor to Pennsylvania, the results of this competition may provide some insight into where east coast wines rank on a global level.
Summaries regarding the recent 2012 PA Wine Marketing & Research Board Research Summit are now available. Please see the Workshop/Seminar Summaries section in "Wine Production" on this website for the enology review, or www.pawinegrape.com for the viticulture review.
Wines & Vines features an article on Pulsair Technology. A pulsair system uses large bubbles to gently aerate and mix a tank. This method is used for various tasks, including cap management and combining blends. Pulsair technology is seen as a worthy tool for all winemakers as a substitute for pump-overs during fermentation of red wines.
This Wines & Vines article on sulfur dioxide additions is very useful for today's winemaker. The article explains the use of sulfur dioxide additions as a method of preservation with anti-microbial and anti-oxidative effects throughout the winemaking process. Clark emphasizes the differences of green juice and brown juice for white wine production, as it might be advantageous to use one over the other.
A recent cover story from Wines and Vines, introducing an expanding Pennsylvania winery. Richard Blair, Blair Vineyards of the Berks County Wine Trail, uses gravity flow for most transfers in the winery. Gravity flow processes may be beneficial for Pennsylvania wineries.
A good article regarding the influence of total package oxygen (TPO) in the bottle on wine quality. An interesting statistic from this article: of 10,000 wines entered IWC competition, 560 had faults - nearly 308 of those faulted bottles were related to poor oxygen management (sulfides and oxidation). Only 117 bottles were corked (had TCA).