{"id":200,"date":"2014-10-01T17:23:34","date_gmt":"2014-10-01T21:23:34","guid":{"rendered":"http:\/\/blog.uvm.edu\/fruit\/?p=200"},"modified":"2014-10-01T17:34:49","modified_gmt":"2014-10-01T21:34:49","slug":"northern-grapes-project-october-news-you-can-use-wine-deacidification","status":"publish","type":"post","link":"https:\/\/blog.uvm.edu\/fruit\/2014\/10\/01\/northern-grapes-project-october-news-you-can-use-wine-deacidification\/","title":{"rendered":"Northern Grapes Project: October News You Can Use: Wine Deacidification"},"content":{"rendered":"

\"image\"<\/p>\n

News You Can Use<\/em><\/strong><\/p>\n

\"image\"<\/a><\/p>\n

Wine Deacidification<\/em><\/strong><\/p>\n

The effectiveness of seed crystals to reduce acidity is being evaluated in La Crescent, Frontenac, and Frontenac gris in a study at Cornell University.<\/p>\n

photo: Chris Gerling<\/p>\n

One of the challenges in making wine from cold-hardy cultivars is the high acid levels in the grapes.\u00a0 Therefore, one of the objectives for the\u00a0Northern Grapes Project<\/em> Enology Team is to optimize deacidification methods for these cultivars, which has been a focal point in their research projects and outreach activities.<\/p>\n

As harvest is either underway or complete in most of the cold-climate states, now is a good time to review deacidification strategies.\u00a0 Two Northern Grapes Project <\/em>webinars (Managing Acidity in the Winery<\/em><\/a>and Malolactic Fermentation<\/em><\/a>) and two newsletter articles (Necessary Evil: Chemical Deacidification for High Acid Wine<\/em><\/a>and Using Selected Yeast Strains to Reduce Wine Total Acidity<\/em><\/a>) have focused on this topic.<\/p>\n

 <\/p>\n

Additional Resources:<\/strong><\/p>\n

 <\/p>\n

Practical Considerations for Managing Wine Acidity<\/a> by Ellen Butz.<\/p>\n

 <\/p>\n

Managing High Acidity in Grape Must and Wine<\/a> by Jim Harbertson and Thomas Henick-Kling. <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

News You Can Use Wine Deacidification The effectiveness of seed crystals to reduce acidity is being evaluated in La Crescent, Frontenac, and Frontenac gris in a study at Cornell University. photo: Chris Gerling One of the challenges in making wine from cold-hardy cultivars is the high acid levels in the grapes.\u00a0 Therefore, one of the … Continue reading Northern Grapes Project: October News You Can Use: Wine Deacidification<\/span><\/a><\/p>\n","protected":false},"author":2068,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[],"tags":[1],"class_list":["post-200","post","type-post","status-publish","format-standard","hentry","tag-uncategorized"],"jetpack_publicize_connections":[],"featured_image_src":null,"featured_image_src_square":null,"author_info":{"display_name":"fruit","author_link":"https:\/\/blog.uvm.edu\/fruit\/author\/fruit\/"},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4nZlV-3e","_links":{"self":[{"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/posts\/200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/users\/2068"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/comments?post=200"}],"version-history":[{"count":3,"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/posts\/200\/revisions"}],"predecessor-version":[{"id":206,"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/posts\/200\/revisions\/206"}],"wp:attachment":[{"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/media?parent=200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/categories?post=200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/tags?post=200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}