Worried about sulfites in your wine? Don’t be. Find out why winemakers add sulfur dioxide (SO2) to their wines to maintain the flavor and freshness, as well as how they measure SO2 to maintain optimal levels in wine.
Many are surprised to learn that it is our brains — not the winemaker — that creates the taste of the wine we drink. Read on to find out how the brain guides the winetasting experience.
Methoxypyrazine (MP) concentration can be such a make-or-break parameter that it’s often a major factor in harvest decisions. MPs in wine can come from a variety of sources, and understanding their creation is crucial to prevent high levels.
There’s no debate that consumers worldwide have become increasingly interested in knowing about how their food and beverages are made, and more importantly, what they’re really made of. Generally, the abundant existence of biogenic amines in wine is viewed as an indication of poor winemaking practices. Gravity Wine House takes measures to limit the presence of biogenic amines in our winemaking practices.
One of the main concerns for any winery is how to move wine. In this article we hope to give you the knowledge you need to make a choice that is right for you. If your operation needs a pump, which one do you use?