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

Report Report

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

Todd Henkle

The Vineyards and Winery at Lost Creek

Report Report

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

Tim Gorman

Cardinal Point

Report Report

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

Dawn Stein and Michael Heny

Doukénie Winery

Report Report

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

Phil Ponton

Oakencroft Vineyards

Report Report

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

Matthieu Finot

King Family Vineyards

Report Report

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

Michael Heny

Michael Shaps Wineworks

Report Report

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

Michael Heny

Michael Shaps Wineworks

Report Report

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

Kirsty Harmon

Blenheim Vineyards

Report Report

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

Kirsty Harmon

Blenheim Vineyards

Report Report

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

Kirsty Harmon

Blenheim Vineyards

Report Report

Virtual Sensory Session: Cofermentation

Dawn Stein & Michael Heny

March 2022

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