{"id":237,"date":"2014-12-15T09:52:56","date_gmt":"2014-12-15T13:52:56","guid":{"rendered":"http:\/\/blog.uvm.edu\/fruit\/?p=237"},"modified":"2014-12-15T09:54:47","modified_gmt":"2014-12-15T13:54:47","slug":"ngp-december-issue-of-news-you-can-use-stabilizing-sweet-wines-for-bottling","status":"publish","type":"post","link":"https:\/\/blog.uvm.edu\/fruit\/2014\/12\/15\/ngp-december-issue-of-news-you-can-use-stabilizing-sweet-wines-for-bottling\/","title":{"rendered":"NGP December issue of News You Can Use: Stabilizing Sweet Wines for Bottling"},"content":{"rendered":"

PDF located at:
\nhttp:\/\/northerngrapesproject.org\/wp-content\/uploads\/2014\/12\/December-2014-New-You-Can-Use-Stabilizing-Sweet-Wines.pdf<\/a><\/p>\n

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

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

 <\/p>\n

Keep a Cork in it: Stabilizing Sweet Wines for Bottling<\/em><\/strong><\/p>\n

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

If wine is not properly stabilized prior to bottling, microbes can grow and flocculate, as shown in this photo.<\/em><\/p>\n

Residual sugar (RS) is an essential part of many wine styles, and in the northern varieties it can be especially useful. Depending on the titratable acidity and other characteristics, even \u201cdry\u201d wines may require a little RS to achieve a balanced mouthfeel. Sugar is food for people and microscopic organisms alike and in wine, unless steps are taken to ensure that the product is microbially stable, problems ranging from off-aromas to self-ejecting corks may appear.<\/p>\n

Chris Gerling, extension associate in Cornell University\u2019s extension enology lab, gave the Northern Grapes Project <\/em>Webinar \u201cKeep a Cork in it: Stabilizing Sweet Wines for Bottling,\u201d in May of 2012, and discussed principles of filtration and other chemical & microbiological means of inhibiting or killing spoilage organisms, as well as the various costs and benefits.<\/p>\n

Links:<\/strong><\/p>\n

Keep a Cork in it: Stabilizing Sweet Wines for Bottling webinar<\/a><\/p>\n

Questions and Answers from the post-webinar survey<\/a> \u2013 lots of good, detailed information here.<\/p>\n

\u201cEquipment for Small Wineries,\u201d also by Chris Gerling, published in Vol. 3, Issue 2 of Northern Grapes News<\/em><\/a> (p. 6-9). While much of the information in this article doesn\u2019t directly pertain to wine stability, the article has a lot of good information about filters.<\/p>\n

Chrislyn A. Particka, PhD<\/p>\n

Extension Support Specialist<\/p>\n

Cornell University<\/p>\n

Department of Horticultural Sciences<\/p>\n

630 W. North Street<\/p>\n

Geneva, NY 14456<\/p>\n

cap297<\/p>\n

315-787-2449 (desk)<\/p>\n

315-787-2216 (fax)<\/p>\n

www.northerngrapesproject.org<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

PDF located at: http:\/\/northerngrapesproject.org\/wp-content\/uploads\/2014\/12\/December-2014-New-You-Can-Use-Stabilizing-Sweet-Wines.pdf News You Can Use   Keep a Cork in it: Stabilizing Sweet Wines for Bottling If wine is not properly stabilized prior to bottling, microbes can grow and flocculate, as shown in this photo. Residual sugar (RS) is an essential part of many wine styles, and in the northern varieties it … Continue reading NGP December issue of News You Can Use: Stabilizing Sweet Wines for Bottling<\/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":[109235],"class_list":["post-237","post","type-post","status-publish","format-standard","hentry","tag-grape"],"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-3P","_links":{"self":[{"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/posts\/237","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=237"}],"version-history":[{"count":3,"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/posts\/237\/revisions"}],"predecessor-version":[{"id":243,"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/posts\/237\/revisions\/243"}],"wp:attachment":[{"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/media?parent=237"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/categories?post=237"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.uvm.edu\/fruit\/wp-json\/wp\/v2\/tags?post=237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}