This blog consists of pieces on various wine technology topics. These are sorted into Categories: Postmodern Winemaking, Natural Winemaking, Terroir, Alcohol Adjustment, Social Responsibility, and so forth. The Search function will bring up titles discussing your keyword: sulfites, micro-oxygenation, chips, allergens, fining, and reverse osmosis are rich in content. I also recommend the Postmodern Winemaking Calendar Mandala or the the Postmodern Winemaking Glossary which ties all the concepts of postmodern winemaking together.
Short answer is, you’ll do well to get below 1 ppm, and 4 ppm is where most wineries panic and sparge w N2 upon receipt. I hate this procedure, which strips volatiles, so let’s avoid pickup in the first place.
Let’s first talk about how you achieve this, then some debunking with theory.
Tips for loading a wine while minimizing DO pickup:
I have been working a blog post to the PA wine industry regarding how winemakers can deal with high potassium wines. For the past few years, we've been dealing with wines that have an extremely high pH (4.0+) and usually the TA is low, too (<6.0 g/L).
Took your course at UCD, discovered then that we overlapped at college.
I am a Cab grower for a high end Napa winery, 10 years. We are re-negotiating price, and I am advocating a higher price because they want very ripe fruit, 28-9 Brix. Obviously this reduces my yield. Are they getting more wine by adding water to the must, or is there another way to ferment dry at high Brix?
In my consulting work, I see all too often the all-powerful winemaker lording his position over the defenseless grower in order to impress his clueless owner-boss, forcing half the crop to be dropped from perfectly balanced vines and resulting in shitty quality. It's positively feudal!
I met a wino a few weeks ago who spouted a term at a lecture that described the color deficient qualities of Nebbiolo, Pinot noir and Grenache. He said that they were all "monosomething saccharides". Do you know what the term is (and, hey, do you agree with him)?
PS: Great piece on PSs.