Скачать или смотреть Pressing Red Wine With Ratchet Basket Press

Boutique wineries often use a basket press to press small batches of wine. Pressing by hand gives the winemaker precise control over the pressure applied. First, the "free run" is gathered, by letting the new wine run freely through the slats of the press which is collected in bucket, after passing through a strainer to catch seeds and large grape skins. The small bucket is then emptied as gently as possible into a storage tank. Next, we add malolactic bacteria and will let the wine sit for about a month, finishing primary and malolactic fermentation. The next step, one month later, will be stir up the lees (the skins and sediment at the bottom) in extract more flavor, and we will also do a small sulfite addition to protect the wine from oxidization and spoilage.