More than 180 years ago, two friends started a distillery in northern France to make grain alcohol and Dutch gin. Soon after, they turned to making fresh yeast, from which Société Industrielle Lesaffre was...
Stuck and sluggish fermentations, along with limited aromatic expression, remain common challenges, especially with high Brix or unbalanced musts.
In this webinar, we will review the key parameters that...
The nutritional health of yeast can determine the success – or failure – of the resulting wine. To get the most out of your yeast, a high-quality nutrient product is essential.
“High...
The harvest hustle is over, and fermentations are finished. Winemakers are now starting to think about maintaining and preserving their wines’ quality throughout the ageing and bottling process.
Over the...
Catoctin Breeze Vineyard is settled in the hills along Route 15 in western Maryland, a few miles north of Frederick and in the vicinity of Camp David.
“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.”
Winemakers Use Art to Attract an Audience for Wine:
Art and wine have always had a natural affinity. Art openings are characterized by lavish wine receptions and hors d oeuvres. Tasting rooms are filled...
