Library

How to Interpret Titratable Acidity Results

Joy Ting

Determining Error Rate in Titratable Acidity Testing

Dr. Patricia Howe

VWA Ask the Experts Webinar

Can aeration be used to promote yeast health without nutrient additions? (2024)

Kirsty Harmon

Blenheim Vineyards

Comparing precision, accuracy and cost of titratable acidity testing in the small winery using multiple methods (2024)

Joy Ting & Rebecca Rainbow

Exploring the sensory impact of juice turbidity in fermentation of Viognier (2024)

Boela Gerber, Jeremy Mersch, Jordan Kennedy

Southwest Mountain Vineyards

Impact of pre-fermentation SO2 addition on microbial, chemical, and sensory characteristics of Viognier (2024)

Kirsty Harmon

Blenheim Vineyards

Stabulation in Rosé (2024)

Wineworks Team

Michael Heny, Alec Bonnoront, & Jessie Handy

Tip #14: Measure Titratable Acidity

Joy Ting

Exploring the impact of malolactic co-inoculation on chemical and sensory characteristics of the wine and cellar efficiency (2023)

Zach Pierce

Ingleside Vineyards

Impact of pre-fermentation SO2 addition on microbial, chemical, and sensory characteristics of Chardonnay (2023)

Kirsty Harmon

Blenheim Vineyards

Do jacks really matter? Testing the impact of post-destemmer sorting on Cabernet Franc and Petit Verdot wine quality (2022)

Doug Fabbioli

Fabbioli Cellars

Effect of whole cluster inclusion in Virginia Syrah (2022)

Shane McManigle

Doukenie

Comparing chemical and sensory characteristics in Cabernet Franc inoculated with non-Saccharomyces yeast (Biodiva), Saccharomyces yeast (BDX), and non-inoculated fermentation (2021)

Todd Henkle

The Vineyard and Winery at Lost Creek

Comparing chemical and sensory effects of destemmer rate in Cabernet Franc and Petit Verdot (2021)

Kirsty Harmon

Blenheim Vineyards

Effect of fermentation temperature in barrel fermented Chardonnay (2021)

Lee Hartman

Bluestone Vineyards

Exploring chemical and sensory consequences of barrel fermentation in Petit Manseng (2021)

Skip Causey & Hope Nastry

Potomac Point

Exploring stem inclusion in Chambourcin (2021)

Doug Fabbioli and team

Fabbioli Cellars

Exploring the effects of co-fermentation in Mourvèdre (2021)

Michael Heny

Michael Shaps Wineworks

Exploring the effects of co-fermentation in Syrah (2021)

Dawn Stein and Michael Heny

Doukénie Winery

Preventing malolactic fermentation during aging in sparkling wine base (2021)

Matthieu Finot

King Family Vineyards

Using chitosan (Enartis Stab Micro M) to minimize spoilage during ambient fermentations (2021)

Todd Henkle

The Vineyards and Winery at Lost Creek

Using glutathione to sustain thiol intensity during aging in Seyval (2021)

Theo Smith and Dani Bunce

Rappahannock Cellars

Winemaking interventions drive style in Sauvignon Blanc (2021)

Matthieu Finot

King Family Vineyard

Cap Management, Punch downs and Pump Overs

Joy Ting

Care and feeding of Wine Yeast (i.e. nutrition)

Joy Ting

Chaptalization, a Review

Joy Ting

Chemical and Sensory Impacts of Stabulation and Hyperoxygenation in Chardonnay

Theo Smith

Rappahannock Cellars

Co-fermentation of Chambourcin with Vidal Pomace and Pressed Merlot Skins

Doug Fabbioli

Fabbioli Cellars

Co-fermentation of Chambourcin with Viognier Pomace

Michael Heny

Michael Shaps Wineworks

Co-fermentation of Mourvèdre and Viognier to achieve a less tannic red wine (2020)

Michael Heny

Michael Shaps Wineworks

Co-fermentation of Petit Verdot with Petit Manseng

Matthieu Finot

King Family Vineyards

Co-fermentation Panel Discussion

Doug Fabbioli, Michael Heny, and Matthieu Finot

April 2020

Co-inoculation Chat with Zach Pierce

Zach Pierce & Joy Ting

July 2024

Comparing chemical and sensory characteristics of Cabernet Franc wines fermented with and without addition of commercial yeast (2020)

Todd Henkle

The Vineyard and Winery at Lost Creek

Comparing Malic Acid Testing Strategies: Enzymatic kits vs. the Sentia Analyzer

Matthieu Finot, Kirsty Harmon, and AJ Greely

Comparing precision, accuracy, and cost of malic acid testing using the Sentia Wine Analyzer and enzymatic kits

Matthieu Finot, Kirsty Harmon, AJ Greely

King Family Vineyards, Blenheim Vineyards, Hark Vineyards

Comparing Wine Quality in Wines Produced in Conventional TBin vs. GOfermentor

Michael Heny

Michael Shaps Wineworks

Considerations for Co-Inoculation

Joy Ting

August 2024

Controlling Microbes at Crush with Chitosan in Cabernet Franc

Kirsty Harmon

Blenheim Vineyards

Controlling Microbes at Crush with Microcontrol and Egide in Chambourcin

Doug Fabbioli

Fabbioli Cellars

Developing a protocol for partial carbonic maceration in Merlot (2020)

Kirsty Harmon

Blenheim Vineyards

Developing a protocol for whole cluster fermentation in Cabernet Franc (2020)

Tim Gorman

Cardinal Point

Does cold stabilization of red wine press fraction reduce K+ and stabilize pH during aging? (2020)

Matthieu Finot and Yordanos Gebru

King Family Vineyards

Eastern Viticulture & Enology Forum: Acidity Management Techniques in Northern and Southern Extremes [and everything in between!], Texas vs. Minnesota

Eastern Viticulture & Enology Forum: SO2 Management--Putting Principles into Practice

Eastern Viticulture & Enology Forum: The Wine Microbiome–Implications for the wine industry

Effect of Different Fermentation Temperature in Cab Franc

Lee Hartman

Bluestone Vineyards

Effect of Enhanced Alcohol through Chaptalization in Virginia Cabernet Sauvignon (2020)

Matthieu Finot

King Family Vineyards

Effect of Enhanced Alcohol through Chaptalization in Virginia Merlot (2020)

Kirsty Harmon

Blenheim Vineyards

Effect of Juice Dilution in Petit Manseng

Emily Pelton

Veritas Vineyards and Winery

Effect of yeast strain and chitosan addition on fermentation kinetics, protein stability, and sensory properties of Sauvignon Blanc (2020)

Matthieu Finot

King Family Vineyards

Exploring nutrient strategies in red wine fermentations – creating a nutrient desert (2020)

Michael Heny

Michael Shaps Wineworks

Exploring the effect of timing and amount of tartaric acid addition on the chemical, microbial, and sensory characteristics of Petit Verdot (King Family, 2021)

Matthieu Finot

King Family Vineyards

Exploring the effects of stabulation in Sauvignon Blanc (2020)

Nate Walsh and Kent Arendt

Walsh Family Wine

Exploring the effects of timing and amount of tartaric acid additions on chemical, microbial and sensory characteristics of Cabernet Franc (Blenheim, 2021)

Kirsty Harmon

Blenheim Vineyards

Exploring the effects of timing and amount of tartaric acid additions on chemical, microbial and sensory characteristics of Petit Verdot (Blenheim, 2021)

Kirsty Harmon

Blenheim Vineyards

Exploring wine style through co-fermentation of Chambourcin and Vidal (2020)

Phil Ponton

Oakencroft Vineyards

High Brix Red Fermentations

Joy Ting

Instagram Live: Whole Cluster Fermentation

Matthieu Finot

May 2020

Introduction to Cofermentation

Joy Ting

Microbial Diversity of Grapes

Joy Ting

March 2020

Moderating acidity with malolactic fermentation in sparkling wine base (2020)

Matthieu Finot

King Family Vineyards

Non-Saccharomyces Yeast for Bioprotection

Joy Ting

March 2020

Oxidative Winemaking in Petit Manseng: Low SO2 and Hyperoxygenation

Ben Jordan and Maya Hood White

Early Mountain Vineyard

Reducing SO2 at crush with the non-Saccharomyces yeast BioNature (Lamothe Albeit) in Petit Verdot

Danielle Tessaro/Luca Paschina

Barboursville Vineyards

Saccharomyces cerevisciae, a brief review

Joy Ting

April 2020

Strategies to exclude oxygen and minimize spoilage in ambient fermentations of Cabernet Franc (CO2 vs Dry Ice) (2020)

Todd Henkle

The Vineyards and Winery at Lost Creek

Strategies to minimize spoilage in ambient fermentations of Cabernet Franc: chitosan, cold soak (2020)

Todd Henkle

The Vineyards and Winery at Lost Creek

Summary of Past WRE Whole Cluster Experiments

Joy Ting

December 2020

Tip #10 Make your SO2 additions count

Tip #11 Good Wine Starts with Good Winery Hygiene

Todd Henkle

The Vineyard and Winery at Lost Creek

Tip #13 Understand the relationship between pH and TA

Todd Henkle

The Vineyard and Winery at Lost Creek

Tip #17 Practical Hygiene Advice

Tip #8 Tannin Extraction is an Art

Top 10 Tips for Better Winery Hygiene

Use of Chitosan to Reduce SO2 in Finished Wine

Emily Belcher and Jason Crolley

Chateau Morrisette

Use of early tartaric acid seeding to improve acid retention and sensory characteristics in Petit Verdot during aging (2020)

Kirsty Harmon

Blenheim Vineyards

Use of specialized nutrient (Stimula Chardonnay) to increase aromatic expression in barrel fermented Chardonnay (2020)

Rick Tagg

Delaplane Cellars

Using Chitosan at Crush to Control Microbial Spoilage

Joy Ting

March 2020

Varietal Thiols in Wine

Joy Ting

Virtual Sensory Session: Carbonic Maceration and Whole Cluster Fermentation

Kirsty Harmon and Tim Gorman

March 2021

Virtual Sensory Session: Chaptalization

Matthieu Finot

May 2020

Virtual Sensory Session: Chaptalization Part Two

Kirsty Harmon and Matthieu Finot

April 2021

Virtual Sensory Session: Co-fermentation

Phil Ponton and Michael Heny

February 2021

Virtual Sensory Session: Cofermentation

Dawn Stein & Michael Heny

March 2022

Virtual Sensory Session: Managing yeast nutrition

Rick Tagg, Michael Heny, and Dr. Amanda Stewart

March 2021

Virtual Sensory Session: Moderating Acidity in Sparkling Wine Base

Matthieu Finot

April 2021

Virtual Sensory Session: Permissive vs. Protective Oxygen Management in Sauvignon Blanc

Matthieu Finot

King Family Vineyards

Virtual Sensory Session: Stabulation and Micro-oxygenation

Nate Walsh and Michael Heny

Feb 2021

Whole Cluster Fermentation in Petit Verdot

Matthieu Finot

King Family Vineyards

Whole Cluster Fermentations: 3 Fractions, 2 Fermentations

Joy Ting

Dec 2020

Whole Cluster Fermentations: Practical considerations

Joy Ting

December 2020

WRE Sensory Session: Jacks & Stems

March 22, 2023

Stone Tower Winery

Achieving protein stability during fermentation in Traminette using bentonite (2019) (Scottlabs Fermobent)

Eric Shenkel

Altillo Vineyards

Comparing Varietal Character and Terroir Expression in Sauvignon Blanc Inoculated with a Commercial Yeast Strain vs. Ambient Starter Culture (2019)

Matthieu Finot

King Family Vineyards

Reducing Bentonite use in Vidal (2019)

Lee Hartman

Bluestone Vineyards

The Impact of Increased Ethanol Concentration through Chaptalization on the Chemical and Sensory Properties of Malbec (2019)

Matthieu Finot

King Family Vineyards

The Impact of Increased Ethanol Concentration through Chaptalization on the Chemical and Sensory Properties of Merlot (2019)

King Family Vineyards

Matthieu Finot

Comparing chemistry and sensory characteristics of ambient vs. inoculated (CY3079 Scottlabs) fermentations in Chardonnay (2018)

Rachel Stinson Vrooman

Stinson Vineyards

Comparing effects of must concentration methods in Cabernet Franc (2018)

Matthieu Finot

King Family Vineyards

Comparing fermentation techniques in Petit Manseng (2018)

Emily Pelton

Veritas Vineyards and Winery

Comparing protocols for thiol production in Sauvignon Blanc (Scottlabs) (2018)

Emily Pelton

Veritas Vineyard and Winery

Comparing reverse osmosis and chaptalization in Chardonnay (2018)

Matthieu Finot

King Family Vineyards

Comparing Yeast Strains for Viognier: ICV GRE (Scottlabs) and X-16 (Laffort) (2018)

Emily Pelton

Veritas Vineyard and Winery

Developing a protocol for rosé stabulation using Laffazyme THIOLS (Laffort) and Fermoplus Tropical (AEB)(2018)

Tim Gorman

Cardinal Point Winery

Does early protein fining affect later protein stability and wine quality in Pinot Gris? (2018)

Mark Misch

Ingleside Vineyards

Does early protein fining affect later protein stability and wine quality in Sauvignon Blanc? (2018)

Emily Pelton

Veritas Vineyard and Winery

Effect of Maceration time on sensory characteristics of Cabernet Franc (2018)

Jordan Harris

Tarara Winery

Effect of Short Skin Contact on Chardonnay Sensory Characteristics (2018)

Theo Smith

Rappahannock Cellars

Hot Pre-fermentation Maceration in Merlot and Petit Verdot (2018)

Damien Blanchon

Afton Mountain Vineyards

Impact of ethanol concentration on sensory properties of Petit Verdot (2018)

Meaghan Tardif and Doug Fabbioli

Fabbioli Cellars

Testing the effect of yeast strain (CY3079 vs. Ionys WF, Scottlabs) and fermentation temperature on chemistry and flavor of Chardonnay (2018)

Matthieu Finot

King Family Vineyards

The effect of Stimula Sauv Blanc (Scottlabs) fermentation nutrients on Thiol Production in Sauvignon Blanc (2018)

Rachel Stinson Vrooman

Stinson Vineyards

The Stylistic Impact of Different Cap Management Procedures in Cabernet Franc (2018)

Kirsty Harmon

Blenheim Vineyards

Using yeast to de-acidify Petit Manseng (2018)

Matthieu Finot

King Family Vineyards

Carbonic Maceration in Merlot (2017)

Kirsty Harmon

Blenheim Vineyards

Carbonic Maceration in Norton (2017)

Mark Patterson

Chrysalis Vineyards

Comparison of Juice Settling Techniques (Cold Settling vs Flotation) (2017)

Joy Ting

Michael Shaps Wineworks

Comparison of Reverse Osmosis to Chaptalization in Free Run Chardonnay (2017)

Jordan Harris

Tarara Winery

Comparison of Reverse Osmosis to Chaptalization in Press Fraction Chardonnay (2017)

Jordan Harris

Tarara Winery

Enhancing Color Stability of Norton with Different Enological Fermentation Tannin (Enartis, ScottLabs, and BSG) (2017)

Scott Spelbring

Bluemont Winery

Fermenting Merlot in T Bins vs Tanks (2017)

Kirsty Harmon

Blenheim Vineyards

Levulia Alcomeno Yeast Trial (AEB) (2017)

Justin Rose

Rosemont of Virginia Winery

Managing Rose Thiol Character with Fermentation Temperature (2017)

Matthieu Finot

King Family Vineyards

No Sulfur Winemaking in Cabernet Franc (2017)

Matthieu Finot

King Family Vineyards

No Sulfur Winemaking in Chardonnay (2017)

Matthieu Finot

King Family Vineyards

Reducing Green Character with Yeast Strains (Enartis) (2017)

Meaghan Tardif

Fabbioli Cellars

The Effect of Juice Turbidity on Aroma Development in Aging Sauvignon Blanc (2017)

Emily Pelton

Veritas Vineyards and Winery

The Impact of Adding Viognier Skins to Petit Verdot Fermentations (2017)

Milt and Sandy McPherson

Hunting Creek Vineyards

The Impact of Cold Soak vs Extended Maceration in Petit Verdot Wine (2017)

Lee Hartman

Bluestone Vineyard

The Impact of Increased Sulfur Dioxide at Crush on Color and Tannin Extraction (2017)

Scott Dwyer, Melaney Schmidt, and Russell Moss

Chemeketa Cellars

The Impact of Saigneé on Wine Quality (2017)

Matthieu Finot

King Family Vineyards

Using Yeast to Improve Color and Aroma Extraction from Skins (in Collaboration with 2B) (2017)

Tim Gorman

Cardinal Point Vineyards

Whole Cluster Inclusion in Cabernet Franc Fermentations (2017)

Ben Jordan and Maya Hood-White

Early Mountain Vineyards

Whole Cluster Inclusion in Petit Verdot Fermentations (2017)

Ben Jordan and Maya Hood-White

Early Mountain Vineyards

Whole Cluster Inclusion in Syrah Fermentation (2017)

Justin Rose

Rosemont of Virginia Winery

Whole Cluster vs Stem Inclusion in Chambourcin (2017)

Lee Hartman

Bluestone Vineyard

Yeast Strain Selection to Produce Sulfur Dioxide-Free Merlot Wine (2017)

Katell Griaud and Cassandra Derby

Slater Run Vineyards

Carbonic Maceration vs Traditional Fermentation in Merlot (2016)

Kirsty Harmon

Blenheim Vineyards

Color and Tannin Extraction and Stabilization in Red Winemaking (ARC)(2016)

Matthieu Finot

King Family Vineyards

Comparison of Juice Clarification Techniques (Cold Settling vs. Flotation) on Chemical and Sensory Aspects of Vidal Blanc (2016)

Joy Ting

Michael Shaps Wineworks

Effects of Adding Hydrolyzable vs Condensed Tannin during Red Wine Fermentation (2016)

Theo Smith

Rappahannock Cellars

Granular Oak Additions to Cabernet Franc Must (2016)

Michael Heny

Horton Vineyards

H2S Production by Different Low-H2S Producing Yeast Strains (2016)

Theo Smith

Rappahannock Cellars

Hyperoxidation Fining Trials of Petit Manseng (2016)

Ben Jordan

Early Mountain Vineyards

Levulia Alcomeno (AEB) Yeast Trial on Cabernet Franc (2016)

Justin Rose

Rosemont Vineyards and Winery

ScottLabs IONYSWF Yeast Trial on Chardonnay (2016)

Matthieu Finot

King Family Vineyards

Skin Contact vs Traditional Pressing of Petit Manseng (2016)

Corry Craighill

Sunset Hills Vineyard

Stem Inclusion in Cabernet Franc Fermentations (2016)

Stephen Barnard

Keswick Vineyards

The Effect of Adding Tannat Skins and Exogenous Tannin to Chambourcin Fermentations (2016)

Meaghan Tardif

Fabbioli Cellars

The Effect of Different Cap Management Techniques on Merlot Wine (2016)

Corry Craighill

Sunset Hills Vineyard

The Effect of Enzyme, Cap Management, and Tannin on Phenolics in Merlot (2016)

Ben Jordan

Early Mountain Vineyards

The Effect of Juice Turbidity on Aroma Development in Chardonnay (2016)

Corry Craighill

Sunset Hills Vineyard

The Effect of Juice Turbidity on Aroma Development of Sauvignon Blanc (2016)

Rachel Stinson Vrooman

Stinson Vineyards

The Effect of Macro-Oxygenation on Phenolic and Sensory Attributes of Red Wine (2016)

Benoit Pineau

Pollak Vineyards

The Effect of Stabulation on Fermentation Kinetics and Sensory Quality (ARC) (2016)

Matthieu Finot

King Family Vineyards

The Effect of Tan Citrus on Chardonnay (2016)

Emily Pelton

Veritas Vineyards and Winery

The Effect of Tan Citrus on Petit Manseng (2016)

Seth Chambers

The Winery at La Grange

The Effect of Tannin and Oak Addition on Merlot (2016)

Justin Rose

Rosemont Vineyards and Winery

The Effect of Toasted and Untoasted Oak Chips and Granular Oak Additions to Red Must (2016)

Emily Pelton

Veritas Vineyards and Winery

The Effect of Zymaflore Alpha Yeast (Laffort) during Cold Soak on Cabernet Franc Wine (2016)

Justin Rose

Rosemont Vineyards and Winery

The Stylistic Impact of Malolactic Conversion on Cabernet Sauvignon (2016)

Wendy and Donald Furrow-Scott

Hickory Hill Vineyards and Winery

Whole Cluster Inclusion in Cabernet Franc Fermentations (2016)

Matthieu Finot

King Family Vineyards

Whole Cluster Inclusion in Chambourcin Fermentations (2016)

Lee Hartman

Bluestone Vineyards

Whole Cluster Inclusion in Merlot Fermentations (2016)

Matthieu Finot

King Family Vineyards

Andante, D254, and WF Yeast Trial in Petit Verdot (2015)

Matthieu Finot

King Family Vineyards

Cap Management Comparison with Merlot (2015)

Matthieu Finot

King Family Vineyards

Co-Fermenting Cabernet Franc with Viognier (2015)

Emily Pelton

Veritas Vineyard & Winery

CY3079 and Vivace Yeast Trial in Chardonnay (2015)

Rachel Stinson

Stinson Vineyards

Extended Maceration on Merlot (2015)

Damien Blanchon

Afton Mountain Vineyards

Lalvin C Yeast Trial with Chambourcin (2015)

Ben Margolis

Democracy Vineyards

Native, WF, and CY3079 Yeast Comparison with Chardonnay (2015)

Matthieu Finot

King Family Vineyards

Press Enzyme Comparison: Cinn-Free vs. Lafazyme (2015)

Rachel Stinson

Stinson Vineyards

Sulfur Dioxide-Free Winemaking with Chardonnay (2015)

Matthieu Finot

King Family Vineyards

Sulfur Dioxide-Free Winemaking with Merlot (2015)

Matthieu Finot

King Family Vineyards

Sulfur Dioxide-Free Winemaking with Viognier (2015)

Stephen Barnard

Keswick Vineyard

Tan Citrus in Chardonnay (2015)

Damien Blanchon

Afton Mountain Vineyards

Tan Elegance in Chardonnay (2015)

Emily Pelton

Veritas Vineyard & Winery

The Impact of Different Maceration Techniques in Cabernet Franc (2015)

Matthieu Finot

King Family Vineyards

Whole Cluster Inclusion of Cabernet Franc (2015)

Kirsty Harmon

Blenheim Vineyards

Whole Cluster Inclusion with Cabernet Franc (2015)

Matthieu Finot

King Family Vineyards

Whole Cluster Inclusion with Syrah (2015)

Ben Jordan

Early Mountain Vineyards

Yeast Nutrient Comparison in Chardonnay (2015)

Matthieu Finot

King Family Vineyards

Anchor and ScottLabs Yeast Trial on Merlot (2014)

Kirsty Harmon

Blenheim Vineyards

Chardonnay Juice Fining with Oenolees (2014)

Emily Pelton

Veritas Winery and Vineyards

Cold Soak vs. No Cold Soak with Merlot (2014)

Rachel Stinson Vrooman

Stinson Vineyards

Glutathione Addition in Viognier – Fresh Arom (2014)

Matthieu Finot and Cory Craighill

King Family Vineyards

Glutathione Addition to Chardonnay – FreshArom (2014)

Emily Pelton

Veritas Winery and Vineyards

Lalvin C Yeast Trial with Pinotage (2014)

Ben Margolis

Democracy Vineyards

Open Top Barrel vs T-bin Fermentation for Petit Verdot (2014)

Rachel Stinson-Vrooman

Stinson Vineyards

Promoting Color Stability in Virginia Merlot (2014)

Damien Blanchon

Afton Mountain Vineyards

WF and D21 Yeast Trial with Viognier (2014)

Matthieu Finot

King Family Vineyards

Whole Cluster Inclusion of Cabernet Franc (2014)

Kirsty Harmon

Blenheim Vineyards

Yeast Strains to Diminish Green Character in Cabernet Franc (2014)

Matthieu Finot

King Family Vineyards

Yeast Trial with SO2 Resistant EC1118 (2014)

Kirsty Harmon

Blenheim Vineyards