Winemaker Weekly: Wine Acids

Winemaker Weekly:  Wine Acids

Since we are making fruit wine, as opposed to grape wine, the consideration of acids will be different for each fruit. Generally speaking, grape juice or must (must is the juice and fruit parts before it is fermented completely) contain both tartaric and malic acids, with lesser amounts of citric and other minor acids. Usually, this is fairly predictable, depending on the grape variety, and winemakers make adjustments to get a certain pH, and a certain level of acid in their finished wines.

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Winemaker Weekly: Ladybugs: Friend or Foe?

Winemaker Weekly: Ladybugs: Friend or Foe?

The Ladybug was first introduced to North America during 1916 from Asia (Japan and Korea). They are actively sold and marketed as a form of bio-control against aphids and some small soft-bodied pests. One can purchase thousands of them for this purpose. While it has proven very efficient in certain pest control, MALB (multi-coloured Asian Lady Beetle) adults can accompany the fruit on the harvester and subsequently be transported on fruit to the winery; this is not an ideal situation.

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