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Flash Extraction and Small Barrel Fermentation

How these processes work and which wineries are implementing them
May 2013 Issue of Wine Business Monthly
When it comes to making red wine, California vintners have come a long way from the two-story, open-top concrete or redwood fermenters of the post-Prohibition days. While stainless-steel tanks and upright oak vats have been the mainstays for red wine production during the past quarter-century, the new wave cognoscenti are now touting flash extraction, 60-gallon oak barrel fermentation or a combination of both. Flash Détente: How it Works The most controversial of the two trends is the u...
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