ML bacteria need nutrients to develop and sustain themselves. They mostly need amino acids and vitamins, found in the wine (coming from the grape, yeasts and added nutrition). Read More......
![]() Our Light Claret Flint is a Flat Bottom Bordeaux Bottle available in whatever quantities and finish you care to discuss. Price is very competitive. Direct shipping options are available. Height 290mm Weight 460 grams Contact Sean Turner, The Glass Guru by clicking HERE. Experienced, established and talented Winemaker with successful startup experience. This person is single, unattached, can send a resume in either paper or liquid form. Vast experience. Willing to relocate. Can make whatever style wine is needed. Email me a request for resume and references. [email protected]
Laffort's slogan is "Better by Nature".
What's better for (your utility bill) and Nature is not cold stabilizing. Laffort Celstab does require some preparation and you will have to send a fax to let some folks in government know that you are using it. But everything you need is right here: Let’s not be screwed!
Screwcap damage levels greater than cork taint: Implications for producers, the retail sector and consumers By Alison Eisermann-Ctercteko MW. Email: [email protected] For her dissertation, Australia’s latest Master of Wine Alison Eisermann-Ctercteko identified the level of screwcap damage that will lead to changes in wine chemistry, measured the incidence of screwcap damage in the market and determined where and how the damage is occurring By Alison Eisermann-Ctercteko MW. Email: [email protected] WINE & VITICULTURE JOURNAL See Article Go to page 38 at above link. Author: Jillian Johnson from our team at Laffort USA
Most common causes (of stuck ferments):
The first step is to know what your numbers are. Send a sample to ETS or My Enologist for brix/RS, VA, Malic, Ethanol, Free/Total SO2, pH and TA. If your VA number is high, it is a good idea to request a Scorpions Stuck and Sluggish Fermentation Panel at ETS. This way, you will see what/who is causing the problem. Knowing what kind of microbe is causing problems will determine whether Lysozyme is needed or not. If your VA number is really high, you will need to lower the VA before starting with your yeast re-start, as VA inhibits yeast activity. I am happy to work with you to determine the best way to treat the stuck ferment. Once you have your numbers, give me a call or send me an e-mail. In general, follow the basic steps of 1) detoxify your medium (rack off lees, add Bioactive), 2) rehydrate with Actiflore BO213 and Dynastart, 3) slowly acclimate the yeast culture to the stuck wine. Attached is a more detailed step by step restart protocol. Products and Rates Bioactive: a blend of yeast hulls for detoxification, cellulose for support in keeping yeast in suspension, and non-nitrogenous yeast nutrition to boost the yeast. 300-400ppm Dynastart: yeast derived re-hydration nutrient rich in sterols, vitamins, minerals and fatty acids. Dynastart will protect your yeast and make them more resistant to the challenging conditions of a stuck ferment. 300ppm BO213 Yeast: Bayanus strain that is specifically recommended for restarting stuck ferments. Fructophilic, tolerant to 18% alcohol, low VA production, and short lag phase. 400-500ppm Downloads: Yeast Restart Protocol Stuck Fermentations Has your business worn out or outgrown some grape processing or wine production equipment? Contact us to discuss your equipment needs for next year. We supply corks fresh from Portugal and factory direct from the manufacturer.
When this vintage is ready, we will be, too! Get your sample requests in the system to beat the crowd and make sure that your quality is the highest you can get at your price. Enjoy harvest! Our customers’ success is our success. I am approaching this topic from the perspective of the guy who is appreciative of your business in corks and intellectually convinced that natural cork based closures are absolutely the way to go for wines sold in bottles.
FACTS: 1. 60% of the wine sold in America is still under cork. This number is increasing. (Nielsen) 2. Wines sealed with corks are still gaining market share. (Nielsen) 3. More of the higher priced wines experiencing sales increases in the last 36 months are sealed with corks. (Nielsen) 4. Wineries who switched closures in the last 36 months were more often switching back to corks. (Nielsen) 5. There are still unanswered questions about aging, sulfur, copper, and reduction. Illegal levels of copper may prevent reduction? 6. There are risks of seal interruption with a screw cap in storage or transport because the screw cap seal is external. Cork has the advantage: 1. Based on Nielsen data, Market Perception/ Perception of Quality- Consumer preference is still a cork. Especially true for any wine sold outside the tasting room. Why add value scrutiny to a wine in competition for sales against wines from a better- known or more reputable region? I know you make great wine. Would a buyer who has never been to the winery know that? Would a screw cap decrease the odds for the benefit of the doubt? The numbers say yes. 2. The obvious IF>THEN here is, “Can you ever raise your price once the product changes to screw caps?” 3. Cork is Sustainable 4. Cork is Recyclable 5. Cork is Repurposeable 6. Environmental Impact a. Lower carbon footprint (manufacturing one ton of aluminum creates FOUR tons of carbon) b. Less energy consumption during manufacturing c. Less water used during manufacturing 7. The cork tree lives. Environmental compliance in the countries where screw caps are made is a horrifying question. We might discover that certain manufacturers are trashing the earth and not careful about what they are selling or how they make it. http://www.cbc.ca/news/technology/story/2010/10/07/f-red-mud-bauxite-aluminum.html |
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