Resource - Developing texture in the Winery


This video is the second of a three part series Managing phenolics and texture.

This session covered

  • Traditional and novel maceration techniques to understand their impact on wine phenolics
  • How winemaking tools such as fermentation temperature and cap management impact real-time extraction of red wine phenolics
  • How fermentation aeration can be used to modulate the phenolic qualities of red wine and take away some strategies that will enable them to successfully implement an aeration regime in their winery.
  • Updates on methods to modify red wine astringency. It will compare the impact of conventional versus vegetable protein fining agents and examine Accentuated Cut Edges (ACE) polyphenol extraction technology influences on red wine chemistry and sensory profiles