The Use of Barrel Alternatives in Premium Winemaking
Working with oak adjuncts enables winemakers to achieve the sensation of barrel fermentation with a minimum of additional labor and at a much lower cost.
by Lance Cutler
Apr 2012 Issue of Wine Business Monthly
As a writer for Wine Business Monthly, one thing that constantly amazes me is how candid winemakers are about what they do. Time after time, for roundtable interviews, winemakers have gone into great detail about all sorts of subjects. I’ve learned how to remove alcohol from wine, how different filtering systems affect wine and what micro-oxygenation brings to the party. People have talked about how they run their wine clubs and how wineries procure bank loans. They have explained how they...
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