This multi-function calculator Excel document represents a major revision to calculators created by Willem and significantly increases useful information for winemakers over previous versions. Download instructions on use of the multi-function calculator here Download https://www.saanichsommeliers.ca/wp-content/uploads/2024/09/MustCalc1624.xlsx 3424
Multiple Function Wine Must Calculation 3424 Read More »
This article contains information condensed from The Saanich Sommeliers Tannin Workshop April 2023 Red Grape Tannins Astringency is a sensation that takes place when red wine tannins interact with receptors on the tongue. This illustration demonstrates that increasing levels of acidity increases the perception of astringency or bitterness in a red wine. Increasing levels polysaccharides,
Balancing a Red Wine Read More »
The most mysterious aspect of wine is the endless variety of flavours that stem from a complex system of interactions among many hundreds of compounds. In its widest sense, wine flavour refers to the overall impression of both aroma and taste components. Aroma is usually associated with odorous, volatile compounds from the grape varietals. The
Yeast and its Importance to Wine Aroma and Flavour Read More »
The Final Tasting A workshop to promote interest by winemakers in creating sparkling wine by the traditional method was developed in 2020. Led by an experienced winemaker, it began with the picking of Chardonnay grapes at low sugar content. The following year the grapes were successfully fermented into a dry still white wine that formed
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Download spreadsheet calculator. here Open and use from computer download file This is a spreadsheet calculator with substantial functions: Zoom out to view all tabs. Use this spreadsheet to perform calculations for winemaking additions and fining trials, which are attached. While most of the calculations are believed to be correct, the calculator is provided without
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This article provides a list of calculators included in the Excel Book “MustCalc1624” and a brief explanation on how to use them. This version of the Microsoft Excel Book “MustCalc1624” contains five spread sheets: “MustCalc”, “Yeast Table”, “Malolactic Fermentation Feasibility Table”, “ML Bacteria Table”, and “Renaissance Yeast Table”. The version of “MustCalc” sheet is now
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How does one obtain accurate results when analyzing grape juice or must for titratable acidity (TA) when the concentration of a sodium hydroxide titration solution is suspect due to extended storage? This article and the related laboratory article “Preparation preparation and calibration of sodium hydroxide solutions” describe how to prepare and/or simply and quickly calibrate
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These instructions are for a volume 19 Litres of base wine, but formulas at the end of this article will provide successful results with other volumes. Advance preparation before starting yeast culture Requirements for the base wine: The wine should fermented
Preparing a yeast starter for sparkling wine Read More »
Two juice and must pH/TA spreadsheet calculators in Excel and ODS versions that allow you to adjust juice or must wine to a target pH prior to fermentation. To make use of this spreadsheet calculator please download it and save it on your computer. Aside from IPad where there is no external keyboard the calculator
Pre-fermentation pH and Titratable Acidity Calculator Read More »
Sodium hydroxide is only about 97% pure and it forms sodium carbonate and bicarbonate by reaction with moist air as it ages (there are ways to make it up removing these impurities but it is not worth the bother for winemakers). Moreover it comes in the form of pellets so that it is almost impossible
The most mysterious aspect of wine is the endless variety of flavours that stem from a complex system of interactions among many hundreds of compounds. In its widest sense, wine flavour refers to the overall impression of both aroma and taste components. Aroma is usually associated with odorous, volatile compounds from the grape varietals. The
Yeast and its Importance to Wine Aroma and Flavour Read More »
Reductive odours during fermentation can damage a wine with otherwise good potential. For that reason frequent daily monitoring of fermenting juice or must for detection of off-odours is justified, particularly near the end of fermentation. Measures that can be taken when reductive odours are detected: A A simple method of eliminating a reductive odor is
Management of Reductive Odours in Wine Read More »
The following table has been updated from the work of Dr. Sandy Kirk, Colin Nicholson and Bill Pearson and is based on wine tasting. It provides rough targets to aim for when starting or finishing a wine. INDAC is calculated as titratable acidity of a wine or must minus the pH. (TA minus pH
Index of Acidity in Wine INDAC Read More »