There are many ways to make this superior variety and lots of fine-tuning that can be done in order to produce a premium Cabernet Sauvignon.
In this presentation, Ray Chen, Technical Winemaking expert from Enartis Australia talks us through some new ideas on how to tweak your Cabernet Sauvignon wines. She considers numerous winemaking options at a number of stages of the winemaking process.
An activated chitosan product obtained from Aspergillus niger and yeast hulls rich in β-glucans, EnartisStab Micro M was created for the treatment of turbid must and wine where the presence of solids limits the antimicrobial effect of pure chitosan. Stab Micro M flyer
Enzymes are an extremely important element to consider when it comes to enology. Enzymes play a crucial role in improving press yield, clarification, flotation, wine filterability, aroma and polyphenol extraction. Enzymes can even enhance aromatic expression, improve mouthfeel, contribute to protein stability and help to stabilize color. Enzymes are naturally present within all living systems—they […]
Malolactic fermentation (MLF) can be described as the basic conversion process of malic acid to lactic acid by Oenococcus oeni bacteria. By choosing a specific strain, malolactic fermentation represents the last opportunity to reduce herbaceous notes, enhance fruit aromas, increase aromatic complexity and improve balance and structure of wine. There are often risks associated with […]
The fining process is a crucial stage in the production of all wine types. In winemaking, fining agents are used for a variety of different purposes including clarification, filterability improvement, haze prevention, sediment formation, organoleptic profile improvement, colour adjustment and removal of undesirable elements or flavors. Fining involves two very important reactions: flocculation and sedimentation. […]
Introduction This month we look at some more curly issues we’ve received in the lab. Helping to solve them has involved some intricacies of testing and we’ve had to call upon our many years’ experience in sorting out some of these problems in our own laboratories. Sulfur dioxide test problems – again! Many wineries do […]
Greg Howell Vintessential Laboratories Vintessential has built and opened three new wine testing laboratories in the past year – in Orange New South Wales, Hobart Tasmania and the Margaret River region of Western Australia. If our experience is any guide, your lab may be working outside the requirements of the appropriate Australian Standards! A winery […]
- Protocol for Difficult Malo-lactic fermentation
- Restart and/or Complete a Stuck Fermentation
- The latest trends in premium Cabernet Sauvignon winemaking
- Wine Labs Continue Testing for Smoke Taint
- Free and Total SO2 Test Kit Video
- Tips and traps of submitting wine samples for testing
- Total SO2 CW-T DA Fact Sheet