Sulfur Dioxide in Wine
Sulfur dioxide, also referred to as sulfites (SO2 is the name of the active ingredient before it is added to wine), is an additive that…
Viticulture and Enology
Oak in Wine
In earlier posts, such as the one on the composition of oak wood and the one classifying aging according to redox potential, I mentioned the…
Oak Barrels: Composition and Properties
Oak has long been used to make wooden barrels and casks for holding wine and other foods. This is due, among other things, to certain physical…
Wine Aging: Classification by Oxidation
Wine aging, also known as maturation, is a very common practice, especially in the production of premium wines. It can be defined as the period…
Grapevine Anatomy, Part Two
This is the second part of the series on grapevine anatomy that began in the article here. Shoots and Canes This structure, called a shoot…
Types and Nature of Tannins in Wine
As the grape berry ripens, tannins are present in practically every part of it. However, as ripening progresses, tannins tend to disappear from the pulp,…
Pressing (Part 2)
Classification of presses Presses can be classified in several ways. The most common criteria are: The position of the cylinder or screen that holds the…
Pressing (Part 1)
In the beginning, people did not use presses to extract the must from grapes that had just been crushed underfoot. This means that the only…
Low Yields and Wine Quality
For a long time, everyone involved in the world of wine has been familiar with, or has at least heard of, concepts such as low-yield…
Grapevine Anatomy, Part One
Two zones can easily be distinguished in the anatomy of the grapevine: the part buried below the soil surface, which is the plant’s root system,…