Winemaking knowledge — fermentation, sulphites, malolactic conversion, barrel aging, and the decisions that shape a wine from grape to glass.
How barrel aging works: French vs American oak, new vs neutral, toast levels, barrel formats, the angels' share, hygiene, cost and per-barrel record-keeping.
What sulfites (SO₂) do in wine, free vs total SO₂, EU limits by wine type, the natural-wine debate, allergen labelling, and whether they really cause headaches.
Whites usually ferment at 12–18°C and reds at 20–30°C. Temperature shapes aroma and extraction, decides stuck-fermentation risk, and must be logged twice daily.
