Are you looking to start a winery in the state of Pennsylvania? This article provides you with a list of "getting started" resources that are important for you to read through: before, during, and after you get started.
The Pennsylvania Winery Association (PWA) is often approached with questions regarding winery licensing and bonding. Attached is their published list of recommendations for new winery owners.
The following pages contain guidelines, suggestions, and reports based on wine production with sub-optimal grapes.
This report reviews the current Extension Enology educational workshops, program goals and initiatives, and additional resources available to Pennsylvania and Mid-Atlantic wineries.
The American Chemical Society (ACS) presents free one-hour webinars about wine and wine chemistry.
Many notable wine regions have been recognized with an integrated use of temperature control, as this processing aid has been shown to improve wine quality dramatically.
International wine expert, Clark Smith, visited the Pennsylvania wine industry in 2011 and taught his renowned "Fundamentals of Wine Chemistry" course. During his lecture, Clark was quoted, “To make wine in this state, you have to understand two fundamental concepts: one of them is acid control and the other is reduction.” Below is a short summary on his explanation pertaining to acidity in wine.
International wine expert, Clark Smith, visited the Pennsylvania wine industry in 2011 and taught his renowned "Fundamentals of Wine Chemistry" course. Clark noted that wine tannins are often confusing to winemakers, and gave a brief overview - which is reviewed here - to help explain some of the basics about grape and wine tannins.
This articles provides information on the basic enology additives: Fermentation Nutrients, Enological Tannins, Polysaccharides or Inactivated Yeasts, and Fining Agents.