Enology Notes 2013

Back Issues:

Please note older web pages will appear in the older site style.

Enology Notes 2000 (numbers 1-11)
Enology Notes 2001 (numbers 12-35)
Enology Notes 2002 (numbers 36-67)
Enology Notes 2003 (numbers 67-84)
Enology Notes 2004 (numbers 85-96)
Enology Notes 2005 (numbers 97-109)
Enology Notes 2006 (numbers 110-122)
Enology Notes 2007 (numbers 123-137)
Enology Notes 2008 (numbers 138-146)
Enology Notes 2009 (numbers 147-151)
Enology Notes 2010 (numbers 152-156)
Enology Notes 2011 (numbers 157-160)
Enology Notes 2012 (numbers 161-162)

Enology Notes from 2012 (number 161 onwards) Note: the links below take you to a different page:

163. 1. Winery Water and Energy Use, and New Technologies
        1. Winery Design and Energy and Water Use
        2. Monitoring Winery Energy Use
        3. Winery Processes and Energy and Water Use
        4. Flotation for White Juice Settling
        5. Cold Stabilization Procedures
           1. Contact seeding
           2. Fluid bed technology
           3. Electrodialysis
           4. Addition compounds, including CMC
        6. List of Simple, Practical, Energy Conservation Steps
        7. Winery Operations and Water Use
           Cleaning chemicals
     2. Adoption of New Technologies
     3. Winery Planning and Design, Edition 16, Available
     4. My Retirement and Replacements
164. 1. Bordeaux and Spain Technical Study Tour, A Review
     2. Vinitech
     3. Winery Planning and Design, Edition 16, Available
     4. My Retirement and Replacements
     5. Upcoming Meeting Reminders.
165. 1. Future Enology Notes
     2. Wine Storage and Bottling Quality Control
        1. Aging and Storage Quality
           1. Sanitation
           2. Chemical Analysis
           3. Oxygen Pickup
        2. Pre-Bottling
           1. Chemical Analysis
           2. Stability Analysis
           3. Sensory Analysis
           4. Materials and Quality Control Analysis
        3. Bottling Quality Control
           1. Sanitation Program
           2. Biological and Oxidative Quality Control
           3. Wine Oxidation
           4. Wine Temperature
           5. Label Coding
        4. Warehousing and Bottle Release
           1. Bottle shock
     3. 2013 Technical Study Tour
     4. Winery Planning and Design CD 16 available
     5. Microbial Ecology during Vinification
        1. Wine Spoilage Yeasts
        2. Kloeckera
        3. Brettanomyces
        4. Wine Spoilage Bacteria
        5. Acetic Acid Bacteria (AAB)
        6. Volatile Acidity (VA)
        7. Lactic Acid Bacteria (LAB)
        8. Winery Microbiology Laboratory
        9. Equipment/Microbiological Methods
        10. Environmental Monitoring
        11. Cellar Hygiene
        12. Outsourcing
     6. In Memory of Dr. Keith Patterson
166. 1. Production Considerations for Rot-Degraded Fruit
     2. A Review of Rot Metabolites
        1. Polysaccharides and instability
        2. Aroma and varietal character
     3. Technical Study Tour-Alsace, Champagne and Burgundy
     4. Winery Planning and Design CD available
     5. Our New Research Enologist