Tasting the wine determines when to press the skins. Colour extraction from the skins occurs mostly in the pre-ferment stage while the extraction of tannin from skins and seeds happens post fermentation. Determining the optimum point to press off is crucial.
From the fermenter the 'free-run' wine is pumped to a settling tank. Whats left behind in the fermenter are the skins and seeds and wine. Thats when the hired help jump in, bucket in hand.
The skin/seed/wine is bucketed out of the fermenter onto the conveyor which takes it straight into the press.
The press squeezes out the remaining wine in gentle incremental steps. I taste the pressed juice at every step to determine its quality and when to stop the cycle. Although the pressure is programmed to a max of 2bar we never let it get that high, for quality reasons. From a tonne of grapes we end up with around 65% liquid as wine.
Tasting the wine determines when to press the skins. Colour extraction from the skins occurs mostly in the pre-ferment stage while the extraction of tannin from skins and seeds happens post fermentation. Determining the optimum point to press off is crucial. 
From the fermenter the 'free-run' wine is pumped to a settling tank. Whats left behind in the fermenter are the skins and seeds and wine. Thats when the hired help jump in, bucket in hand. 
The skin/seed/wine is bucketed out of the fermenter onto the conveyor which takes it straight into the press.
The press squeezes out the remaining wine in gentle incremental steps. I taste the pressed juice at every step to determine its quality and when to stop the cycle. Although the pressure is programmed to a max of 2bar we never let it get that high, for quality reasons. From a tonne of grapes we end up with around 65% liquid as wine.
1 comment:
Kirk could you describe the impacts on flavour and texture as the post ferment maceration progresses. At what point in this progression do you like to press.
Post a Comment