Quite the catchy title! But it’s true. Whether motivated by health concerns or wine chemistry effects, the wine industry has long been looking for alternatives to the use of sulfites… Read more »
Ira Kreft asked the following very pointed question: Q: In the filter/unfiltered debate, what compounds have you heard winemakers argue that get filtered out? I have heard the generality but… Read more »
The Pearson Square is a useful tool for determining the alcohol (% alc/vol), total acidity (TA), or residual sugar (RS) concentrations in a wine made from a blend of two… Read more »