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Tag Archives | vinification

Yeast fermenting the must

The right kind of yeast helps to reduce sulphur in wine

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 better winemaking technology and knowledge. Sometimes you see “no added sulphur” on a label. But you rarely see a wine […]

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Chat Fou 2016, Côtes du Rhône, vin artisanal et naturel

(New?) rules for natural wines?

Natural wine is here to stay. And although the EU has said that there will be no official rules for this category, it does not prevent private groups from setting up their own. As, for example, Vinnatur in Italy (www.vinnatur.org) has done. Now Sébastien David, winemaker in Saint-Nicolas-de-Bourgueil in the Loire Valley, is trying to […]

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Champagne bottles that are organic, "bio"

New rules for additives in organic wine

New rules came into force for vinification of organic wines on January 1st, 2019. Six new additives are allowed. Autolysate of yeast: Nourishes the yeast during the alcoholic and malolactic fermentation. Inactivated yeast: Nourishes the yeast during alcoholic and malolactic fermentation. Potato protein: Vegetable protein used as a fining agent. Provides a faster and often […]

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Plastic bag for Bib

Shelf life for bag-in-box wines

Bag-in-box wines have shorter durability than wines in bottle. And the small sizes, 1.5 and 3 litres have the shortest. These sizes are now becoming more and more popular, also in France. At a recent bag-in-box conference, where Smurfit Kappa and other bag-in-box manufacturers participated, it was discussed whether it is possible to improve, at […]

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Sunset over the Mediterranean, Sicily

New Zealand aims to be leader in low-alcohol wines

The trend has been there for several years now. Demand for wines with lower alcoholic strength increases. However, it is not that easy to make low-alcohol wines. The simplest method, to stop the fermentation at an early stage, is of course not applicable. It would mean residual sugar in the wine. You can use techniques […]

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Selected yeasts "XR grand rouge"

Protect the must with yeast instead of sulphur

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 there is something called bio protection. It means that by adding special yeasts for the fermentation the wine makers can […]

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Oak barrel aging and fermentation cellar. J Portugal Ramos

Oak ageing yes, but discrete flavours please

Oak ageing is an important ingredient in the production of a quality wine, this all wine lovers are well aware of. Important yes, but more and more winemakers are trying to make the oak as discreet as possible in their wines. The oak ageing is needed, they say, to stabilize the wine and to give […]

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Selected yeasts "XR grand rouge"

Cultivated natural yeast?

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, or overwhelming, that some wine consumers today mistakenly believe that natural yeast is the only true path to quality. “Natural” […]

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Domaine du Moulin, Gaillac Cuvée Speciale 2015 – now with malolactic fermentation

In November we tasted new wines from Domaine du Moulin in Gaillac. It was a barrel sample taken before the malolactic fermentation (read our comments here). We have now tasted the same wine, still a barrel sample, but with the malolactic fermentation in barrel completed. Was there a difference? Absolutely. The acidity was still quite […]

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Smoke gets in your wine?

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 fire, will the smoke have an impact on the finished wine? Yes, it is very likely, according to an article […]

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Disgorging a sparkling wine

This is how you disgorge a sparkling wine

What? Disgorge? Simple. You put the bottle upside down in freezer liquid, you take of the temporary cork, you fill it up with a little bit of extra wine (if needed), bang in a new cork, put on the wire cage (don’t want any unintended popping do we?). And you have your finished bottle. To […]

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More expensive to produce organic wines?

Do organic wines cost more than conventionally produced wines? This has never been an easy question to answer because it is difficult to compare the prices of wines. It is easier with tomatoes and eggs. If you look at production costs however, it turns out that it is more expensive to produce an organic wine. […]

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Cultured yeast from Danish Chr. Hansen

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 yeast comes from Chr. Hansen. The company continually experiments to offer different types of yeast to wine producers. 2009 it […]

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Vegan friendly champagnes from Duval-Leroy and vegan friendly wines from Domaine Montirius

All champagnes from Champagne Duval Leroy will shortly be vegan friendly. This means that the champagne house will not use fining agents such as milk protein, gelatine or egg whites. Instead their wines are clarified through a natural sedimentation over several months in tanks or barrels. You don’t always find traces of these fining agents […]

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Do we want wines with lower alcohol?

We often hear comments from people that the alcohol content of today’s wines is much higher than it used to be. Today, there are techniques that can reduce the alcohol content of a wine or remove the alcohol all together. This means that a wine with a natural alcohol of 14.5 or 15% could have […]

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