From being a fairly unremarkable additive in most wines, sulphur dioxide has recently turned into a burning topic of discussion for wine enthusiasts. SO2 is added to the wine to protect it from premature oxidation.
The Douro Valley used to be all about port wine. No longer. The production of dry wines (called “Douro wines”), have increased incredibly in recent years. This is a trend created by the smaller growers
Wine defects. No-one wants them. But what is it really? Numerous things can spoil a wine. No doubt many wines were spoilt back in the old days when wine producers had little knowledge of wine
Making wine is pretty straightforward. Or rather, it was, once upon a time. Today it is more complicated. The fermentation, not least, requires the winegrowers to think carefully. They know that yeast turns the sugar
Researchers continue to search for suitable yeasts that produce lower alcohol. Such yeast has already been identified, but a side effect is higher levels of glycerol in the wine, which is not always desirable. L’Institut
Wild yeast or cultivated yeast? That is the eternal question right now, or at least one can get that impression in certain discussions. It seems as if the wild yeast is gaining ground, but that
Some people see red when they hear someone say “added yeast”. But that does not prevent most wine producers from choosing cultivated (selected) yeast over wild yeast. There are over 200 varieties of Saccharomyces cerevisiae
A wine’s sulphur content is increasingly scrutinized. Sulphur dioxide is added to the wine as an antioxidant and stabiliser. But its use has diminished, rather drastically I think, in recent decades, in part thanks to
Natural wines are fashionable at the moment and there is a lot of talk about the difficulty of making wine without adding sulphur. But what if it’s not that hard? Since a few years’ back
Yeast, cultivated or natural, is something that a lot of people feel strongly about. Both consumers and producers. Although the vast majority of producers use cultivated yeast, the “natural” yeast enthusiasts have been so convincing,
A video explanation on how sparkling wine is made Many better sparkling wines have a second fermentation in the bottle. It is this second fermentation in the bottle that makes the wine bubbly. This is
Fires break out now and then in the immediate vicinity of vineyards. It can be violent fires that go on for days, or even weeks. Although the vines may not be affected directly by the
Danish company Chr. Hansen, with headquarters on the outskirts of Copenhagen, is one of the major suppliers to the wine industry. The vast majority of wines ferment with cultured yeast (or “selected”) and often this
The vast majority of wines in the world, probably around 90%, ferment with added cultivated yeast. Most wine producers believe this provides a safer fermentation and a better wine. But a small group of winemakers
People sometimes complain that there is too much alcohol in wine. In a warm climate, however, it is not always easy to produce wines with lower alcohol content. When ripe grapes, rich in sugar, ferment
Danish chemical company Chr. Hansen launches something very new just in time for the harvest 2014. This brand new something is called Viniflora NoVA and is a new generation of lactic bacteria isolated from fermenting
The chemical company Lallemand Oenologie, in collaboration with the French Institute for Agricultural Research INRA, has through research obtained a Saccharomyces cerevisiae yeast that enables you to produce a wine with lower alcohol than normal
Everyone agrees that the grape-must must ferment to become wine. However, when it comes to what type of yeast to use, opinions differ. The choice is open to the winemaker to let the must ferment
All wines contain sulphur, but some less than others, help is on the way Almost all wines contain sulphur. This is not only because most winemakers add sulphur to stabilise the wine and make it
Natural and cultured yeast are both used in the Douro Valley but in different ways One of the winemaker’s most important decisions is if he should use native yeasts or selected yeast strains for the
It is common practice to add cultured (sometimes called artificial) yeast to the must to control the fermentation of wine. Just like for “natural” fermentation it is Saccharomyses Cerevisiae that converts the sugar to alcohol
From being a fairly unremarkable additive in most wines, sulphur dioxide has recently turned into a burning topic of discussion for wine enthusiasts. SO2 is
The Douro Valley used to be all about port wine. No longer. The production of dry wines (called “Douro wines”), have increased incredibly in recent
Wine defects. No-one wants them. But what is it really? Numerous things can spoil a wine. No doubt many wines were spoilt back in the
Making wine is pretty straightforward. Or rather, it was, once upon a time. Today it is more complicated. The fermentation, not least, requires the winegrowers
Researchers continue to search for suitable yeasts that produce lower alcohol. Such yeast has already been identified, but a side effect is higher levels of
Wild yeast or cultivated yeast? That is the eternal question right now, or at least one can get that impression in certain discussions. It seems
Some people see red when they hear someone say “added yeast”. But that does not prevent most wine producers from choosing cultivated (selected) yeast over
A wine’s sulphur content is increasingly scrutinized. Sulphur dioxide is added to the wine as an antioxidant and stabiliser. But its use has diminished, rather
Natural wines are fashionable at the moment and there is a lot of talk about the difficulty of making wine without adding sulphur. But what
Yeast, cultivated or natural, is something that a lot of people feel strongly about. Both consumers and producers. Although the vast majority of producers use
A video explanation on how sparkling wine is made Many better sparkling wines have a second fermentation in the bottle. It is this second fermentation
Fires break out now and then in the immediate vicinity of vineyards. It can be violent fires that go on for days, or even weeks.
Danish company Chr. Hansen, with headquarters on the outskirts of Copenhagen, is one of the major suppliers to the wine industry. The vast majority of
The vast majority of wines in the world, probably around 90%, ferment with added cultivated yeast. Most wine producers believe this provides a safer fermentation
People sometimes complain that there is too much alcohol in wine. In a warm climate, however, it is not always easy to produce wines with
Danish chemical company Chr. Hansen launches something very new just in time for the harvest 2014. This brand new something is called Viniflora NoVA and
The chemical company Lallemand Oenologie, in collaboration with the French Institute for Agricultural Research INRA, has through research obtained a Saccharomyces cerevisiae yeast that enables
Everyone agrees that the grape-must must ferment to become wine. However, when it comes to what type of yeast to use, opinions differ. The choice
All wines contain sulphur, but some less than others, help is on the way Almost all wines contain sulphur. This is not only because most
Natural and cultured yeast are both used in the Douro Valley but in different ways One of the winemaker’s most important decisions is if he
It is common practice to add cultured (sometimes called artificial) yeast to the must to control the fermentation of wine. Just like for “natural” fermentation
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