Wine Extraction (part 2)…

Posted By admin on Jul 30, 2015 in Wine Club |

Wine Extraction part 2…


There are a few primary factors that determine
the end result of quality wine…

The position and condition of the berries in
relation to the liquid… the temperature of
the maceration… duration of the maceration
and de-stemming.

It’s much easier to extract color, tannins and
flavor from crushed grapes immersed in the juice,
than it is from unbroken berries floating on top.

The maceration and extraction process begins at
the crush-pad soon after picking. Two of the
initial decisions facing vintners are whether
to separate berries from stems and whether to
crush the berries.

De-stemming, by means of a rotating cylinder,
is standard procedure for most modern red-wine

Varieties such as Cabernet Sauvignon and Syrah
have sturdy berries with thick skins, so
individual grapes can remain intact after
de-stemming. Pinot Noir, in contrast, is
fragile, so skins often rupture.

It used to be fairly common practice for red
Burgundy producers and Northern Rhone Syrah
estates to ferment with some or all of the
stems. But the technique is now less common
and relatively controversial.

Advocates insist that ripe (not green) stems
bolster tannin levels and contribute an
appealing spiciness and herbal note; stems also
slow down fermentation (which tends to be fast
in Pinot Noir) by reducing vat temperature. And
stems also absorb pigment compounds.

See you in a couple of weeks… until then,
enjoy your wines!

Brad Caskey
Durango Liquor & Wine

1145 S Camino Del Rio # 101 (next to Walmart)
Durango, CO 81303

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