Enology Quotes

“While conversion of sugars to ethanol is the predominant reaction, it is only one of potentially thousands of biochemical reactions taking place during fermentation. As a result, wine contains trace amounts of a large number of organic acids, esters, sugars, alcohols, and other molecules. Wine is, in fact, one of the most complex of all beverages: the fruit of a soil, climate, and vintage, digested by a fungus through a process guided by the culture, vision, and skill of an individual man or woman.”
― Neel Burton, The Concise Guide to Wine and Blind Tasting

“Interestingly, vinifera is native to the same ara of southwestern Russia as the original Indo-European peoples, whose prehistoric migrations carried the Indo-European language and the vinifera grape to all parts of the ancient world.”
― Jeff Cox From Vines to Wines

“For the home winemaker at the crush stage, it's enough to shoot for 50 ppm (SO2) for reds and 70 ppm for whites, adjustable as the pH dictates from the optimums.”
― Jeff Cox, From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine

“The pH of a must will go up as fermentation progresses.”
― Jeff Cox, From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine

“Cold stabilization has these benefits, however: it gets rid of the crystals, which is nice in a cosmetic sense. It reduces the acidity slightly and softens the wine. The latter benefit is the chief one.”
― Jeff Cox, From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine