Sheldon Haynie
February 12, 2012 | Cellaring, Wines | Sheldon Haynie

Science and Art

Winemaking is a combination of science and art, some of the chemistry is well understood, and can be reduced to practice. A certain brix converts to a certain alcohol, sufficient sulfites will suppress volatile acidity and fining agents will agglomerate the fine suspended particulates and precipiate them to the bottom.

But what about the taste?  A gas chromatograph can tell you a lot of the constituents, but not how they taste. For that, the winemaker needs to continually sample, assess, and compare the new wines to make decisions for blending, racking and eventually bottling. 


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