Tag: Winemaking

According to the FDA, less than 1% of the U.S. population has a severe sulfite allergy, yet the perception that sulphites cause negative health effects is widespread. This article separates fact from fiction to answer the question: is sulphite free wine better for you?

It's a common fear among wine drinkers: the myth that sulfur dioxide (SO2) causes severe headaches or health issues. While sulfites do cause reactions in a small percentage of people, especially those with asthma, the vast majority can consume them without issue. Understanding the real facts about sulfur dioxide in wine involves separating fact from fiction and examining its essential role in winemaking.

First used commercially in the food industry since the 1960s, pectic enzymes have a well-established history of application. So, is pectic enzyme safe for homebrewers and food processors? This article delves into the enzyme's safety profile, production, and proper usage to address your concerns.

Over 90% of all wine produced is technically classified as dry, yet many wine drinkers ask, "What is the difference between dry wine and regular wine?". The fundamental distinction lies in residual sugar, the natural grape sugar that remains after fermentation, which directly determines a wine's sweetness level.

Over 88 million people worldwide identify as vegan, yet many remain unaware that their favorite glass of white wine may not align with their ethical principles. The reason a white wine is not vegan is not because of the grapes themselves, but due to animal-derived products used in the winemaking process to achieve clarity.

Over 88 million people worldwide follow a vegan lifestyle, and many are surprised to learn that wine, including Pinot Noir, is not always vegan-friendly. The issue doesn't stem from the grapes themselves but from animal-derived products often used in a process called 'fining'.

According to winemakers and sommeliers, a wine's acidity is the backbone of its structure, providing balance and freshness. Knowing what wines are high in acid allows enthusiasts to better understand flavor profiles and create perfect food pairings.

According to wine experts, traditional sparkling wine is indeed an alcoholic beverage, with typical ABV levels ranging from 5.5% to 12.5%. Despite the light, festive nature, the bubbles do not negate the fact that the drink is a product of fermentation, a process that creates alcohol.

The market for lower alcohol wines, which typically fall in the 5.5% to 9.5% ABV range, is expanding rapidly as more consumers seek lighter drinking options. This rise in popularity has prompted many to ask: is 9% wine weak, or is there more to a wine's character than its alcohol percentage?

According to the U.S. Food and Drug Administration (FDA), less than 1% of the general population has a genuine sulfite sensitivity. This statistic is key to understanding the debate over whether are sulfites in wine harmful, as for the vast majority of people, these preservatives are benign and play a crucial role in maintaining quality and freshness.