On colic, hope and stuck fermentations
January to April 2009 was going to be my tenth South African harvest working as a technical consultant for a yeast manufacturer. However, due to the arrival of the stork with a 3.45 kg female [...]
The conversion factor issue
Every year after harvest I get verbally abused by some winemaker or winemakers regarding the alcohol concentrations in their wines. Apparently they did everything exactly the same as previous [...]
A case for co-inoculation of malolactic bacteria and wine yeast
This morning I was looking at some results from MLF trials done in Italy during the 2009 harvest season and once again the benefit was overwhelmingly on the side of co-inoculation of the bacteria [...]
Is it okay to use my normal settling enzyme for red wine maceration?
This is a question I got from a winemaker a few days ago. Some people selling enzymes will say yes, that any pectinase preparation you use will be better than using nothing at all. I suppose [...]