Reducing the use of SO2 by making it more effective
Quite the catchy title! But it’s true. Whether motivated by health concerns or wine chemistry effects, the wine industry has long been looking for alternatives to the use of sulfites… Read more »
Category: Wine Science
What gets filtered out of wine?
Ira Kreft asked the following very pointed question: Q: In the filter/unfiltered debate, what compounds have you heard winemakers argue that get filtered out? I have heard the generality but… Read more »
Should I be concerned about plastic carboys?
I get asked this question quite frequently, as of lately, particularly in light of recent studies linking bisphenol-A (BPA)—the plastic used to line beverage containers and tin food cans—to cancer…. Read more »