Click on photo for the real world of SO2!
Click photo for Winemaking Calculators
Click on Photo to read:
"The Role of Nitrogen in Yeast Metabolism and Aroma Production"
Or, Do I Really Need to Supplement Fermentation?
Linda F. Bisson, Dept of Viticulture and Enology, UC Davis. April 18th, 2014
Click on Photo to read :
(Acetic Acid Bacteria/Spoilage Yeast)
Or, do I really have to keep all my storage containers completely full? Michael Ramsey, Teaching Lab Manager, UC Davis
Also - "Is Your Wine Slowly Turning Into Vingar?
Article 1 - "Restart Protocol"
Article 2 - "How to Avoid Stuck Ferments"
Article 3 - "Stuck/Sluggish Wine Treatment Summary"
Click on the article of interest!
Five great talks from "Wine Flavor 101" seminars":
"Taints From MLF"
"Taints From Fermentation"
"Taints From the Vineyard"
"Taints of Aging"
"Sulfide Taint Mitigation"
"Use and Maintainance of Your pH Meter"
"Care and Storage of Your pH Probe"
"Bring our the best wine quality while maintaining yield!"
Does your wine have the stinkies?
"H2S / Mercaptans / Higher Sulfides Treatment and their Avoidance"
"Sulfur Compounds: A Review of the Basics!" From Scott Labs