RAVE 2013: Recent Research in Cap Extraction
May 2013 Issue of Wine Business Monthly
It’s always nice to have a hunch confirmed. Over my career, it seems like winemakers have chased a number of different fads in red-wine fermentation. One of the most notable in premium red-wine production has been the use of an extended cold soak prior to fermentation. In this, I’m no different than my peers. As I was learning my craft and finding my own winemaking style, I tried pretty much every permutation of the possible fermentation regimes. Like many winemakers of my generatio...
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