Production

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Volatile Acidity in Wine
Volatile Acidity in Wine - Articles Articles

Volatile Acidity in Wine

Michela Centinari, Ph.D., Sharon I Gripp

Volatile acidity (VA) is a measure of the wine’s gaseous acids that contributes to the smell and taste of vinegar in wine. More
Starting a Lab in a Small Commercial Winery
Starting a Lab in a Small Commercial Winery - Articles Articles
The following is a guide meant to help establish a wine lab in a small (<10,000 cases annual production) to mid-size (<30,000 cases) winery. More
Preparation for Harvest
Preparation for Harvest - Articles Articles
A series of tasks are required for harvest preparation: ordering supplies, checking equipment, preparing the enology lab, updating SOP's, assessing safety risks, and visiting the vineyard. More
Nutrient Management during Fermentation
Nutrient Management during Fermentation - Articles Articles

Nutrient Management during Fermentation

Michela Centinari, Ph.D.

This article explains what YAN is, the advantages of measuring and treating it, and how to determine what your YAN value means, among other YAN-related topics. More
Managing Sour Rotted Fruit in the Cellar
Managing Sour Rotted Fruit in the Cellar - Articles Articles
Like many grape diseases, sour rot is not specific to one genus and species of bacteria, and it’s difficult for winemakers to know how to deal with such infections. More
Enological Products and Their Uses
Enological Products and Their Uses - Articles Articles

Enological Products and Their Uses

Michela Centinari, Ph.D.

This article provides information on the basic enology additives: Fermentation Nutrients, Enological Tannins, Polysaccharides or Inactivated Yeasts, and Fining Agents. More
Carboys are filled to minimize oxygen exposure during storage. Keeping the carboys in a cool area also helps maintain freshness. Photo by Denise M. Gardner
Production Tips for the Home Winemaker - Articles Articles
The following article discusses some possible considerations when making wine at home. More
An Examination of Distillation of Faulted Wines
An Examination of Distillation of Faulted Wines - Articles Articles
Explore the use of distillation to treat faulted commercial wines. More
Resources for Home Production of Wine, Beer, and Growing Grapes
Resources for Home Production of Wine, Beer, and Growing Grapes - Articles Articles
Looking to make your own wine? Brew your own beer? Or grow your own grapes? Below is a list of resources useful for all of your home production needs. More
A Perspective of the Pennsylvania Wine Industry
A Perspective of the Pennsylvania Wine Industry - Articles Articles
Joe Roberts, national wine blogger, discusses PA wine quality as of the 2012 vintage year, how to enhance quality over time, and insights for the future. More
An Introduction on Low Temperature Fermentation in Wine Production
An Introduction on Low Temperature Fermentation in Wine Production - Articles Articles
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. More
Basics on Wine Acidity in Wine Via Clark Smith
Basics on Wine Acidity in Wine Via Clark Smith - Articles Articles
In 2011, international wine expert, Clark Smith, visited the PA wine industry and made fundamental suggestions on acid control in wine. More
Cold Stabilization Options for Wineries
Cold Stabilization Options for Wineries - Articles Articles

Cold Stabilization Options for Wineries

Michela Centinari, Ph.D.

The following article will explore the use of cold stabilization in winemaking as a means of adjusting wine quality. More
Botrytis Infection on Pinot Grigio Grapes. Photo by: Denise M. Gardner
Fermenting with Botrytis 101 - Articles Articles

Fermenting with Botrytis 101

Michela Centinari, Ph.D.

Suggested actions for successful fermentation depending on the extent of Botrytis infection on the incoming grape clusters. More
Sulfur Dioxide Management
Sulfur Dioxide Management - Articles Articles

Sulfur Dioxide Management

Michela Centinari, Ph.D.

This article explains how and why sulfur dioxide is used as the primary preservative in wine. More
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