Using maceration techniques to tailor red wine styles

Speaker: Dr Keren Bindon (AWRI)
Webinar recorded: 3 October 2019
Additional resources available to view/request here: https://www.awri.com.au/industry_supp...

This webinar will present the maceration story all the way from fermentation to glass. It will focus on the impact of maceration techniques on sensory attributes and style, showing how important factors like tannin, colour, ‘dark fruit’ and 'green' characters can be dialled up or down by a chosen maceration approach. The presentation will cover treatments such as whole bunch fermentation, saignée, extended maceration, fermentation temperature, carbonic maceration and enzymes. It will also touch on a new technology, DTMA (Della Toffola) maceration, and discuss some outcomes from research-scale and industry trials.