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Botrytis bunch rot. Photo by W.J. Moller
Botrytis Bunch Rot: Winemaking Implications and Considerations - Articles Articles
This article will review the implications of molds and fruit rots on wine composition and quality and discuss remedial actions in the winery. More
Photo: Molly Kelly, Penn State
Incorporating Microbiology Techniques in the Winery - Articles Articles
There are a number of spoilage microorganisms and yeasts that we are concerned with as winemakers. More
Allowable Revisions to Approved COLA
Allowable Revisions to Approved COLA - Articles Articles
Make quick reasonable changes to your labels without applying for a new Certificate of Label Approval or COLA. 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
Tasting Room Employee Sensory Training
Tasting Room Employee Sensory Training - Articles Articles

Tasting Room Employee Sensory Training

Michela Centinari, Ph.D.

Understanding wine sensory evaluation to better adapt to consumer preferences aids in producing wines that will be sold successfully in the wine market. 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
Wine Analytical Labs: How Your Winery Can Use Them
Wine Analytical Labs: How Your Winery Can Use Them - Articles Articles
An important attribute to winemaking is monitoring quality control of the wines through quantitative analysis. More
Why Measure YAN? Variation in YAN Data Over a 6 Year Time Period
Why Measure YAN? Variation in YAN Data Over a 6 Year Time Period - Articles Articles
YAN data from the same vineyard site was collected from 2006 to 2011 to emphasize vintage variation in YAN and a need for annual YAN testing. 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
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
Starting a Winery
Starting a Winery - Articles Articles

Starting a Winery

Denise M. Gardner

Are you looking to start a winery in PA? This article provides you with a list of "getting started" resources that are important for you to read while starting your winery. More
An Examination of Distillation of Faulted Wines
An Examination of Distillation of Faulted Wines - Articles Articles

An Examination of Distillation of Faulted Wines

Denise M. Gardner, Erin Donnelly

Explore the use of distillation to treat faulted commercial wines. More
Sulfur Dioxide Management
Sulfur Dioxide Management - Articles Articles

Sulfur Dioxide Management

Denise M. Gardner

This article explains how and why sulfur dioxide is used as the primary preservative in wine. More
Sulfur-based Off-flavors in Wine
Sulfur-based Off-flavors in Wine - Articles Articles
This article explains sulfur, sulfur dioxide, and sulfur-like off-odors in wine, and how to remediate hydrogen sulfide in wine. More
Nutrient Management during Fermentation
Nutrient Management during Fermentation - Articles Articles
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
Preparation for Harvest
Preparation for Harvest - Articles Articles

Preparation for Harvest

Denise M. Gardner

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
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
The American Wine Consumer in 2012: A Summary
The American Wine Consumer in 2012: A Summary - Articles Articles
The following is a summary of Patty Held's 2012 EWE presentation on the distinction between two groups of Millennials and how wineries can market to their differences. More
Wine Tannins Unwrapped Via Clark Smith
Wine Tannins Unwrapped Via Clark Smith - Articles Articles
International wine expert, Clark Smith noted that wine tannins are often confusing to winemakers, and gave a brief overview to explain some grape and wine tannin basics. More
Winery Economics to Consider in Pennsylvania
Winery Economics to Consider in Pennsylvania - Articles Articles
The following is a summary of small commercial winery economics as presented by Dr. Gerald White during the 2012 Eastern Winery Exposition (EWE) Conference. More
Basics on Wine Acidity in Wine Via Clark Smith
Basics on Wine Acidity in Wine Via Clark Smith - Articles Articles

Basics on Wine Acidity in Wine Via Clark Smith

Denise M. Gardner, Clark Smith

In 2011, international wine expert, Clark Smith, visited the PA wine industry and made fundamental suggestions on acid control in wine. 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
Botrytis Infection on Pinot Grigio Grapes. Photo by: Denise M. Gardner
Fermenting with Botrytis 101 - Articles Articles

Fermenting with Botrytis 101

Denise M. Gardner

Suggested actions for successful fermentation depending on the extent of Botrytis infection on the incoming grape clusters. More
Volatile Acidity in Wine
Volatile Acidity in Wine - Articles Articles

Volatile Acidity in Wine

Denise M. Gardner

Volatile acidity (VA) is a measure of the wine’s gaseous acids that contributes to the smell and taste of vinegar in wine. More
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