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Getting maximum red grape
flavour and colour from your grape skins into bottle is vitally important to your wine. Right? Okay, the correct balance thereof. Well, this illustrated primer reveals all!

Read and Enjoy !


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The Australian Wine Research Institute takes a hard look at this elusive, enigmatic culprit that strikes seemingly at will in
the form of increased titratable acidity in reds. Be worried, unwanted bad guy. Very worried.

Put Succinic Acid Probs Behind You!
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Was yes your answer? Then you’re barking up the wrong tree. This heavy hitting article both KO’s yeast-alcohol myths forever and liberates you with the truth to hunt down the real high-alcohol bad guys.

Will Open Your Eyes, Promise!


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Apply these 11 sage, easy-to-follow points and say so-long and adios to stuck fermentations, forever. Okay, if not forever, then almost.

PART 1: A New Life Awaits You!


  CURRENT ARTICLES:
  (Scroll down for Archived Articles)
- CO-INOCULATION OF WINE ...
- RED WINE EXTRACTION PRIMER
- SUCCINIC ACID
- IS YEAST BOOSTING ALCOHOL ...
- HOW TO AVOID STUCK FERMEN...
- HOW TO TREAT STUCK FERMEN...
- HOW TO RESTART STUCK FERM...
- PROBLEM FERMENTATIONS
- Sulfur-Like Off Odors in Wine 2
- Sulfur-Like Off Odors in Wine 1
- GERMANY 2007 HARVEST REPORT
- HACCP-Like Plans For Wineries
- Spain 2007 Grape Harvest Report
- Micro-Oxygenation In SA Wine 2
- Producing A Healthy Fermentation
- Micro-Oxygenation In SA Wine 1
- Benefits Of Enzymes In Red Wines
- Components Red Wine Mouthfeel
- NEW ZEALAND 2007 HARVEST
- CALIFORNIA WINE INDUSTRY ...
- HERBACEOUS CHARACTER IN ...
- SOUTH AFRICA 2007 HARVEST
- AUSTRALIA 2007 HARVEST
- BACTERIA AND WINE QUALITY!
- WINES FROM REVERSE OSMOSIS!
- Measuring Sugar Content Properly
- FOCUS ON ROSÉ
- THINK PINK, DRINK ROSÉ
- VOLATILE SULPHUR COMPOUNDS

 MLF SERIES
- MLF: ENVIRONMENTAL FACTORS!
- THE MICROBIOLOGY OF MLF!
- MLF: ORGANOLEPTIC DEFECTS!
- MLF: MANAGING MLF IN WINE!
- MLF: Optimise Commercial Strains!
- MLF: HISTORY OF MLB IN WINE!
- MLF: MONITORING!
- MLF: THE CHEMISTRY!
- MLF: WHEN TO ADD!
- MLF: NUTRITIONAL REQUIREMENTS
- MLF: TROUBLESHOOTING GUIDE

 WineLand (Wynboer) Series
- BRETT TEST WITHIN 3 HOURS
- THE FRENCH PARADOX
- MOURVADRE BLENDS IN ...
- ASCORBIC ACID IN WINE
- ADDING LEGS TO YOUR BARRELS
- THE USE OF ELECTRODIALYSIS
- OXYGEN IN WINEMAKING: PART 2
- OXYGEN IN WINEMAKING: PART 1
- Glucose:Fructose Ratio of Grapes
- A NEW SPIN TO LOW ALCOHOL
- Are SO2's Days Numbered?
- The Conservation Case for Cork
- Brettanomyces / Dekkera: PART 2
- Brettanomyces / Dekkera: PART 1

  Aroma Series
  By IS Pretorius, JH Swiegers ...
- OPENING NEW AROMA AVENUES: 1
- OPENING NEW AROMA AVENUES: 2
- OPENING NEW AROMA AVENUES: 3
- OPENING NEW AROMA AVENUES: 4
- OPENING NEW AROMA AVENUES: 5
- OPENING NEW AROMA AVENUES: 6
- OPENING NEW AROMA AVENUES: 7
- OPENING NEW AROMA AVENUES: 8

  ARCHIVED ARTICLES:

  Tailoring Wine Yeasts
  (By Professor Isak Pretorius)
- TAILORING WINE YEASTS: PART 1
- TAILORING WINE YEASTS: PART 2
- TAILORING WINE YEASTS: PART 3
- TAILORING WINE YEASTS: PART 4


  Acetic Acid Bacteria Series
  (By Wessel du Toit)
- ACETIC ACID BACTERIA: 1
- ACETIC ACID BACTERIA: 2
- ACETIC ACID BACTERIA: 3
- ACETIC ACID BACTERIA: 4

  Yeast Diversity Series
  (By Professor Isak Pretorius)
- YEAST DIVERSITY
- YEAST TAXONOMY
- YEAST ECOLOGY
- YEAST STARTER CULTURES

  Biodynamics Series
  (By Jamie Goode)
- 1: Introduction
- 2: Who is doing it?
- 3: Are you certifiable?
- 4: An audience with Nicolas Joly
- 5: Biodynamics in the new world
- 6: The consultants
- 7: Mainstream science

  Technical Articles
- WHITE BORDEAUX!
- ETHYL CARBAMATE
- MUSCADET!
- Grape Varieties Of The Future?
- EFFECT - CROP LOAD ON AROMA
- SENSORY ANALYSIS OF WINE
- Sav. Blanc Aroma
- EU ENZYME LEGISLATION
- OAK & IT'S ALTERNATIVES: 2
- OAK & IT'S ALTERNATIVES: 1
- US LABELLING LAWS
- CORK TAINT!
- BIOGENIC AMINES
- IN-DEPTH: S. CEREVISIAE
- CORK & MOULDY OFF-FLAVOURS
- WINE REDUCTION!
- PYRAZINES: A SCHOLARLY ...
- AS ALCOHOL LEVELS SOAR ...
- HYBRID WINE YEASTS
- WHAT IS NATURALNESS IN WINE?
- VINE ROOT STUDIES
- SCREWCAP VS THE CORK
- TANNINS: HOT NEW DATA
- CABERNET SAUVIGNON AROMA
- OZONE IN WINERIES: PART 2
- OZONE IN WINERIES: PART 1
- AN END TO CORKED WINES?
- Shiraz Aroma Components
- DOUBLE IMMOBILIZED YEAST
- Low Temp Fermentation: 3
- Low Temp Fermentation: 2
- Low Temp Fermentation: 1
- PARKER PREDICTS THE FUTURE!
- ENZYMES: UP CLOSE & PERSONAL
- CHARDONNAY AROMA
- VOLATILE ACIDITY IN WINES
- WINEMAKING - LATEST FASHION
- FREE FERMENTATION CHARTS!
- Wood Contact Yields Complexity
- Brett Effects on Pinot Noir
- MICRO-OXYGENATION!
- GRAPE COLOUR - WINE QUALITY
- LACTONES IN WINE
- BRETT THE BRAT!
- Sulphur-Containing Components
- TERROIR
- US WINE GLUT!
- Nitrogen-Containing Components
- Ethyl Carbamate in alcoholic
- BRETTANOMYCES
- CHENIN BLANC
- TANNINS DURING RED WINE ...
- CAROTENOIDS - PRECURSORS ...
- PICTURING WINE - PART TWO!
- PICTURING WINE - PART ONE!
- OPTIMUM RIPENESS - CRUCUAL ...
- MASTE YOUR WINES' AROMA
- LACTOBACILLUS - STUCK FER...
- LYSOZYMES
- STUCK FERMENTATIONS
- OCHRATOXIN
- Proving Authenticity of wine: 2
- Proving Authenticity of wine: 1
- SULPHUR DIOXIDE AND PH
- IMPROVE CHARACTER; EXPAND ...
- THE LIFE OF CHENIN BLANC
- SAUVIGNON BLANC
- Tailoring Designer Genes
- LACTIC ACID BACTERIA
- CORK WINE BOTTLE CLOSURES - 2
- CORK WINE BOTTLE CLOSURES - 1
- IS THERE LIFE AFTER BOTRYTIS?
- YEAST NUTRIENT MANAGEMENT
- MICRO-OXYGENATION IN WINE
- Origins Of Acetic Acid in Wine

 
 
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