How to Degas Wine

Degassing your wine is a key step in the final stages of the wine making process. Simply put it’s the process of removing suspended carbon dioxide left over from fermentation.

Before we talk about how to degas your wine let’s take a minute to talk about why it’s so important to get it done right.

Why Degassing is Important

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What is Malolactic Fermentation?

Lactic acid bacteria responsible for converting malic acid to lactic acid during malolactic fermentation.
Creative Commons Photo by: GrahamColm

Malolactic fermentation is often associated with red wines and some Chardonnays. Specifically “buttery” Chardonnay. But what is it?

As the name implies it is a form of fermentation. Unlike a yeast fermentation, however, during malolactic fermentation no alcohol is produced.

Instead malic acid is converted into lactic acid by lactic acid bacteria. Clever name I know.

How Malolactic Fermentation Works

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3 Keys to a Creating a Useful Winemaking Log

Keeping a winemaking log is critically important to your growth as a winemaker. However, if you’re not logging useful information it won’t do you much good.

Short and Long Term Benefits of Keeping a Winemaking Log

A winemaking log doesn't have to be fancy. Just use something to record all your winemaking activitiesIn the short-term a well-kept winemaking log can help you keep the timing of each step straight. It also serves as a double-check of how much of what additives you’ve put in and when you did it.

The long-term benefits, however, can be much more valuable. Continue reading “3 Keys to a Creating a Useful Winemaking Log”