Pretty much technical stuff that’s not directly related to closures, where I get pretty techie, too.
Tannins
Bits of winemaking stuff explained.
Green/herby flavours in red wines
Bits of viticulture and winemaking stuff explained.
Oxygen: the double edged sword
Bits of winemaking stuff explained.
Sulphur-like odours (SLOs)
Reductive issues are at the opposite end of the continuum from oxidation. Too much reduction is a bad thing. But a little bit of reduction can give desired complexing characters to a wine. There’s no easy answer to controlling a little from too much.
Co-fermentation
Bits of winemaking stuff explained.
Light-struck wines?
We are used to being star struck, but what about our beers and wines being light-struck? What degree of fault is this?
Smoke tainted wine
Smoke taint is a complex issue. Bush fires near vineyards can cause smoke compounds to be taken up by the fruit and these persist through fermentation into the wine. What can be done?
Role of carbon dioxide in still wines
A highish level of carbon dioxide in still wines adds a little tingle on the tongue, but what else does carbon dioxide do to wine?
