More Wineries Seeing Value in Sorting Tables
New Innovations Help Rid Unwanted Material
Oct 2003 Issue of Wine Business Monthly
Wineries in the lower end of the premium segment of the wine industry are beginning to use procedures once only used by ultra-premium producers and one such procedure, which can be very labor-intensive, is sorting out undesirable MOG (material other than grapes) during crush. Sorting out rotten grapes and bits of stems happens to an extent out in the vineyards, but a significant amount of this undesirable material still reaches fermenting tanks, resulting in wine with unwanted astringency.Sortin...
» Article access restricted to registered members of winebusiness.com/