“If you’ve ever had a stuck ferment, you want to avoid that in the future. In the past, I’ve battled with stuck fermentations that were mainly fructose, and they’re a bear to restart.”
Consumers don’t enjoy seeing haze or tartrate crystals floating around in their wines. Therefore, protein stability as well as the cold stabilization of wines happens in cellars all over the world. Winemakers...
Denver Wine Collector Loses $1.7 Million to Crooked Vendor, Sues Insurer: A Denver wine collector who once ran the nation's fourth largest HMO has sued an insurance company for failing to cover his losses...
Wine Industry Wants Greater Say in Sonoma County Groundwater Regulation: Vintners and wine industry representatives on Tuesday pressed Sonoma County supervisors to give farming interests a greater say...
“American wine consumption is rapidly rising, especially in the premium red blend tier,” Lueck says, “and many producers are turning to non-barrel alternatives in the ageing process to produce a premium...
California Drought Restrictions Lifted in Russian River Area: California regulators have ended mandatory water cutbacks along tributaries of the Russian River, but will continue to require property owners...
Herbicide Blast Endangers Lodi Vines:
Lodi grapegrowers are uneasily waiting to learn if their vines are damaged and whether they can legally harvest their grapes after a cloud of unexpected herbicides...
