Industry Roundtable: Red Wine Fermentation
Terry Leighton, Erin Green and Dick Arrowood discuss best practices in a roundtable discussion.
by Lance Cutler
Apr 2007 Issue of Wine Business Monthly
Dick Arrowwood, Erin Green, and Terry Leighton Over the past 30 years, much has changed in the philosophy and practice of red wine fermentation. Parameters for ripeness in the vineyard have elongated. Choices for yeast inoculations have multiplied. Equipment has evolved to allow more individual tweaking. The selection of barrels has broadened. In short, technology has served up a bewi...
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