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A Review and Summary of “Malolactic Fermentation: Importance of Wine Lactic Acid Bacteria in Winemaking” By Joy Ting, Michael Shaps Wineworks Chardonnay can be made in several different styles (tank vs. barrel fermentation, no malolactic to full malolactic). We make a variety of these styles, and try to match the fruit source with the style… Continue reading A Review and Summary of “Malolactic Fermentation: Importance of Wine Lactic Acid Bacteria in Winemaking”

Winemakers Research Exchange Written by Michael Attanasi The relative youth of winemaking in Virginia, compared to other more established regions, has led to great stylistic experimentation in the state.  This has resulted in the re-evaluation of many winemaking techniques which have either already been well-established in other regions, or written off.  One such technique which… Continue reading Managing Sauvignon Blanc Varietal Character through Juice Turbidity

As we begin this blog to exchange research and technical information for our industry, I encourage you to visit the Research Reports page of our new website. Research Reports found there were funded by the Virginia Wine Board and the reports are compiled for your reference and use. One study was conducted by Molly Kelly… Continue reading Research Reports & Winemakers Technical Conference