http://www.hannainst.com

• SULFITE ADDITIONS
• TARTARIC ACID ADDITIONS
• NUTRIENT ADDITIONS
• YEAST REHYDRATION ADDITIONS
• FERMENTATION RE-START FORMULA
• LYSOZYME ADDITION FORMULA
  
• MERCAPTAN TREATMENT
• "The Bean" & "Barrel on a Rope"
  These are the alternative to the simple flavors of oak chips.

• MAKING FRUIT WINES

• MALO-LACTIC ADDITION CHART

•  SPECIALTY YEAST, ML, ENZYMES

• "GETTING STARTED IN QUALITY WINEMAKING"!

• "MAKING PREMIUM WINE FROM RED VARIETALS"
• "MAKING WINE FROM BACKYARD GRAPES"
• HARVEST RISK FACTORS AND NUTRIENT ADDITIONS!

• Yearly Winemaking Schedule
• Wood and Wine. Effect of wood. Barrel care.
• Fining Wines/Heat Stability with Bentonite/ Late Tannin Removal
• Co-Pigmentation and Color Stability
• Oxygen and Ageing
• Yeast and Bacteria in Winemaking
• Fermentation Nutrients
• On the Use of: Whole Clusters/Whole Berries/Stems Back/Cold Soak/Cap Management
• High and Low Sugar Correction
• H2S Prevention and Treatment
• Correcting High/Low Sugar at Crush
• pH Correction
• Determining the Color Endpoint when doing Total Acidity
• SO2, Testing
• Pre-Crush Decisions. Sulfite? Cold Soak? Pre-Ferment Maceration? Post-Ferment, Extended Masceration?

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