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Tag: pH

Managing High Acidity in Grape Must and Wine

By Jim Harbertson Associate Professor of Enology and Thomas Henick-Kling Professor of Enology An Early Frost Might Force Harvest of Some Under-Ripe Fruit Here are some…

Better Winemaking through Biochemistry: Special Topic “Hang Time”

By Jim Harbertson Introduction The issue of extending grape ripening beyond traditional goals known commonly as “hang time” is being practiced on a global scale.…