WINE COUNTRY BC – FEBRUARY 7, 2016
This just in folks, a very interesting to development in winemaking. It’s been tested on whites and rose so far, but it could be interesting for reds as well. Essentially, it looks like a way to keep a lot of the aromas in fermenting wines from escaping during fermentation.
Anyone who has been around wineries at harvest time knows that there are a lot of amazing aromas when the wines are fermenting. Traditionally, the cooler the fermentation temperature, the less aromas are ‘burned off’. However, cooler fermentation temperatures make for slow fermentations and so this device might be able to help solve that problem.