The Chronicle
Latest dispatches
47 results across all types
videoWhat is bubble point in winemaking?
If you have questions, don't hesitate to get in touch with us at wine@iastate.edu Check out our website for more information on everything about wine and fermented beverages. www.extension.iastate.edu/wine/ Copyright for music: BenSounds All That
videoLunch and Learn Series: Temperature Control in Winemaking
If you have questions, don't hesitate to get in touch with us at wine@iastate.edu Check out our website for more information on everything about wine and fermented beverages. www.extension.iastate.edu/wine/ Copyright for music: BenSounds All That
videoLunch and Learn Series: Lab Analysis Calendar
Service Lab Portal: https://apps.wine.iastate.edu/ If you have questions, don't hesitate to get in touch with us at wine@iastate.edu Check out our website for more information on everything related to wine and fermented beverages. www.extension.iastate.edu/wine/ Copyright for music: BenSounds
videoLunch and Learn Series: Spoilage Yeast
If you have questions don't hesitate to get in touch with us at wine@iastate.edu Check out our website for more information on all things wine and fermented beverages related. www.extension.iastate.edu/wine/ Copyright for music: BenSounds
videoService Lab Portal Instruction Video
For questions or concerns please do not hesitate to reach out at wine@iastate.edu Music licensed by BenSound.
videoLunch and Learn Series: Japanese beetle
Join Dr. Erin Norton in the MWGII Lunch and Learn Series and discover the power of knowledge. Expand your horizons and learn about the common pest, Japanese beetles.
videoLunch and Learn Series: SO2 Methods
Join Erin Norton and other MGWII staff to explore the exciting world of wine analysis, where we will discuss the various techniques for measuring sulfur dioxide - a vital tool in the fight against oxidation and microbial spoilage.
videoLunch and Learn Series: Wine Color
In this series we talk about the importance of wine color! If you have questions please contact us at wine@iastate.edu Check out our website for more information on all things wine and fermented beverages related. www.extension.iastate.edu/wine/ Copy right for music: Music I Use: https://www.bensound.com/free-music-f... License code: Z9F8C0CJLGWVLXZX
videoMidwest Grape and Wine Industry Institute Service Lab
For questions send us an email at wine@iastate.edu Visit our website https://www.extension.iastate.edu/wine/ Copyright credits: Videos: Video by Pavel Danilyuk: https://www.pexels.com/video/wheat-field-4812187/ Video by The Marc Knight: https://www.pexels.com/video/apple-tree-bearing-apple-fruits-on-its-stems-and-branches-3239808/ Video by ROMAN ODINTSOV: https://www.pexels.com/video/close-up-video-of-grass-8745302/ Sound: Music by Bensound.com/royalty-free-music License code: 3RYRLXGCSHQHXAOB Sound Effect by https://pixabay.com/users/sennafoxy-17762344/?utm_source=link-attribution&utm_medium=referral&utm_campaign=music&utm_content=14388" SennaFox https://pixabay.com/sound-effects//?utm_source=link-attribution&utm_medium=referral&utm_campaign=music&utm_content=14388" Pixabay
videoLunch and Learn Series- Bud Damage
During the session, we will delve deeply into Bud Damage Assessment with Dr. Randall Vos. If you have questions please contact us at wine@iastate.edu Check out our website for more information on all things wine and fermented beverages related. www.extension.iastate.edu/wine/ Check out our next Lunch and Learn Series on Japanese Beetled on Monday, June 5th, 2023 at noon (CT). This virtual session will be held via Webex. Music: https://www.bensound.com/free-music-for-videos License code: VAHYYWZWBHSYSGOX
videoLunch and Learn- Acetic Acid
In the session we will take deep dive into wine’s least favorite acid: Acetic. We’ll talk about where it comes from, how to test for it and how to avoid it. If you have questions please contact us at wine@iastate.edu Check out our website for more information on all things wine and fermented beverages related. www.extension.iastate.edu/wine/ Check out our next Lunch and Learn Series on Bud Damage Assessment w/ Randall Vos on Monday, May 1st, 2023 at noon (CT). This virtual session will be held via Webex. https://iastate.webex.com/iastate/j.p... Music I Use: https://www.bensound.com/free-music-f... License code: Z9F8C0CJLGWVLXZX
videoIowa Signature Wine Promo
Find the full report at: https://bit.ly/3xeQ2Qp Music provided by Bensound.com Video Provided By: Jose Ignacio Vimeo Cotton Bro Via Pexels
videoWine Math: Representative Vineyard Sampling
In this video, Maureen Moroney will discuss the math involved in figuring out the number of samples required to accurately capture the variation within the vineyard, then work through examples with cluster weight and brix data. 0:00 Intro 0:32 Goals of representative sampling 1:28 Variability within the vineyard 3:25 Determining sample size 4:10 Example of high variability across space 5:41 Intro to the normal distribution (bell curve) 7:48 Z-scores and confidence intervals 10:26 Calculating required sample size 11:37 Example using cluster weight measurements 14:30 Example using brix measurements 16:01 Choosing the confidence interval and margin of error email: wine@iastate.edu website: http://www.extension.iastate.edu/wine
videoWine Math: Yeast Counting With Hemocytometer
In this video, Maureen Moroney will introduce the math involved in counting yeast cells with a hemocytometer, including typical population sizes at various winemaking stages, scientific notation of large numbers, volume calculations, and dilution factors. 0:00 Intro 0:52 Scientific notation of large numbers using exponents 1:43 Typical numbers of yeast in must/wine 3:54 Introduction to the hemocytometer 5:13 Counting strategies 5:47 A closer look at grid dimensions 6:38 Going from a simple cell count to number of cells/volume 7:01 General volume calculations 7:35 Example: Calculating cells/mL 8:27 Converting cubic mm to mL 10:41 Accounting for dilution due to staining 12:09 Overall equation for cells per mL 12:41 Working with small volumes 13:26 Lower limits for cell counts in hemocytometer
videoWine Math: Fermentation Tracking
In this video, Maureen Moroney will go over the hows and whys of tracking Brix and temperature change over the course of fermentation, including rate calculations. email: wine@iastate.edu website: http://www.extension.iastate.edu/wine 0:00 Intro 0:29 Three pieces of info: Brix, Temp, Time 0:57 Introducing terminology, rates of change 3:00 Introducing Brix curves 4:19 Non-linear Brix curves 5:31 Time notation options 7:15 Using fermentation rate: Nutrient addition timing 8:23 Temperature tracking for yeast health 8:54 Relationship between Brix and temperature curves 11:29 Brix conversion rate, rate of alcohol change 14:13 Closing
videoWine Math: Units
In this video, Erin Norton will go over the importance of units in terms of values associated with wine. The meaning of units, converting between units and examples will be presented. email: wine@iastate.edu website: http://www.extension.iastate.edu/wine 0:00 Intro 0:42 Meaning of Units, common wine units 3:45 Metric Conversion (mg to g to kg/mL to L to hL) 10:56 Concentration 13:47 %(wt/wt) and %(v/v) 16:22 ppm 18:45 Temperature conversions 22:34 US Std Units to Metric 28:23 Summary
videoWine Math: Yeast Inoculation US Std Units
In this video, Erin Norton will go over some calculations to determine the amounts of Yeast, Yeast Nutrient and Water are need to make up an inoculum for the primary fermentation of juice into wine. email: wine@iastate.edu website: http://www.extension.iastate.edu/wine 0:00 Intro 0:33 Background/Info needed for calculation 3:14 Note on units 4:41 General equation for yeast amount (if gallons unknown) 7:43 Example of yeast mass calculation 9:19 Example of yeast nutrient mass calculation 11:02 Example of water mass/volume calculation 14:28 Useful Conversion Factors (lb to g/oz; gal to L; water density)
videoWine Math: Amelioration
In this video, Maureen Moroney will go over some calculations related to amelioration/dilution of juice or wine to lower the concentration of compounds like sugar, acid, or alcohol. email: wine@iastate.edu website: http://www.extension.iastate.edu/wine 0:00 Intro 0:28 Amelioration basics 1:22 Using the equation 2:13 Example: Diluting lab reagents 5:25 Example: Ameliorating high-brix juice 7:33 A disclaimer about the equation
videoWine Math: Fortification
In this video, Maureen Moroney will introduce the math involved in fortification calculations, then work through examples with known and unknown volumes of distilled spirits added to make a final fortified wine blend. email: wine@iastate.edu website: http://www.extension.iastate.edu/wine 0:00 Intro 0:44 Information needed 1:25 A related concept and example 4:05 Explanation of fortification math 7:00 Fortification calculation with final target 12:20 Quick calculation with known volumes
videoWine Math: Sulfur Dioxide Additions
In this video, Jennie Savits will go over example calculations for adding sulfur dioxide (SO2) to wine by way of potassium metabisulfite (KMBS). SO2 is used in winemaking to prevent against oxidation and microbial spoilage. email: wine@iastate.edu website: http://www.extension.iastate.edu/wine 0:00 Intro 0:25 Background on sulfur dioxide 2:09 Notes on units 3:32 Info needed and equation for calculation 7:40 Example #1 12:49 example #2
videoWine Math: Yeast Inoculation Metric Units
In this video, Erin Norton will go over some calculations to determine the amounts of Yeast, Yeast Nutrient and Water are need to make up an inoculum for the primary fermentation of juice into wine. email: wine@iastate.edu website: http://www.extension.iastate.edu/wine 0:00 Intro 0:41 Background/Info needed for calculation 3:15 Note on units 4:31 General equation for yeast amount (if gallons unknown) 7:44 Example of yeast mass calculation 9:24 Example of yeast nutrient mass calculation 11:03 Example of water mass/volume calculation 14:23 Useful Conversion Factors (lb to g/oz; gal to L; water density)
videoWine Math: Sorbic Acid Additions
In this video, Jennie Savits will go over example calculations for adding sorbic acid by way of potassium sorbate. Sorbate can be added to wine to help prevent refermentation in wines bottled with residual sugar. email: wine@iastate.edu website: http://www.extension.iastate.edu/wine 0:00 Intro 0:27 Background/Info needed for calculation 2:59 Notes on units 4:05 Equation for additions 6:47 Example #1 9:32 example #2
videoWine Math: Potential Alcohol
In this video, Erin Norton will go over some calculations to determine the potential alcohol % (abv v/v) that you can expect from the primary fermentation of grape juice. email: wine@iastate.edu website: http://www.extension.iastate.edu/wine 0:00 Intro 0:27 Background 3:24 Note on units 4:45 Example 1 (20 Brix) 9:02 Example 2 (25 Brix) 11:18 General Calculation (where does 0.56*Brix come from?)