The analysis of gluconic acid is an essential tool for the enologist
not only to classify the health level of the must but also to recognize the grape juice most affected by gray mold and thus be able to establish the most suitable fermentation protocol.
For the rest of the weekend, we bounce around tasting, at Baron Balche with a mountain backdrop and an underground barrel room, and at Las Nubes, founded in 2008 by a Sonoran enologist
backed by a group of Mexican investors, whose new tasting room has giant windows offering sweeping views of the valley.
The claim is based on the fact that wine undergoes very slow bottle maturation or what enologists
define as a transition from a reductive state to an oxidative one.
Clarke and enologist
Mike Moyer are the wine-making faculty.
The realization that it's very complex can put an initial damper on their enthusiasm," says Judith Getaz, an enologist
who teaches at the Ecole du Vin and is in charge of programming.
"It's the same system as in colonial times," says Robert Niederman, Tacama's French-born enologist
. "We cannot modernize: Peruvian norms do not allow it."
As an enologist
, Webb was instrumental in launching several respected wineries, including Sonoma's Hanzell Winery, where his experiments with French oak barrels led to an industry-wide standard.
"Wine is a milieu of chemicals that can interact," observes enologist
Carlos Muller at California State University at Fresno.
Stu Smith, general partner and enologist
at Smith-Madrone Winery in Napa, Calif., spoke to Wines & Vines about the potential for increased fire hazards and the limiting opportunities for smaller or up-and-coming grape growers and wineries.
The winemaker and enologist
of San Martino, Lorenzo Piccin, conducted his studies in Viticulture and Oenology in Alba, Italy and since 2008 he began his own venture in Vulture, Basilicata.
In addition to having introduced classical standards required by the European markets, we have completely changed the system of work, starting from the grapes, as a raw material, to the finished product," says Venera Gelebeseva-Krstik, chief enologist