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…
Tag: quality
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…
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…
Fermentation Vessels
In theory, and only in theory, almost any vessel can be used for fermentation. So much so that many of us made our first wines…
Degree of Pressing and Wine Quality
The final quality or finesse of a wine depends to a great extent on how it is pressed. As a general rule, the harder and…
Post-Fermentation Maceration and Draining
To determine when alcoholic fermentation has finished, a simple measuring device called a hydrometer is used. It measures the density of a wine or must,…
Walls of Vines: Training the Grapevine
Throughout the history of grape growing around the world, many grapevine training systems have been used, from those involving no intervention at all, where the…