Vinovation: Exploring the Coolest Techniques in Modern Winemaking
In the world of winemaking, innovation is the key to unlocking new dimensions of flavor, aroma, and complexity. From cutting-edge technology to ancient practices with a modern twist, the coolest techniques in winemaking push the boundaries of what’s possible. Join MWG as we go on a journey into the avant-garde, where tradition meets technology, and discover the techniques that are shaping the future of wine.
Micro-Oxygenation:
Micro-oxygenation is a revolutionary technique that introduces controlled and minimal amounts of oxygen to the wine during fermentation or aging. This process enhances color stability, softens tannins, and promotes flavor integration. Winemakers can precisely tailor the level of oxygen exposure, resulting in wines with remarkable structure and balance.
Normally this is done via a dosing chamber system. As winemakers with limited equipment, we must as the question – How can I achieve the same result?
Splash Rack: Splash racking allows a small amount of micro-oxygenation while your rack. Be careful not to spill too much wine during the process though!
Used Barrels: You can purchase used barrels and utilize them not for flavor, but for the micro-oxygenation aspect. Keep good notes each year and you’ll be able to dial in exactly how many days creates the softest tannins.
Special Tanks: There are Pro Tanks and Flex Tanks that provide a style of tank that allows for micro-oxygenation like a barrel.
Controlled Oxygen Exposure: Another way is to literally expose your wine to oxygen a certain amount of time per day, week, or month depending on you see fit. This is a bit of a “Goldilocks Approach”. If you expose it too little you won’t see any of the benefits. If you expose it too much, you’ll have an oxidized wine. However, it is in your power to expose your wine to oxygen however you see fit. If you are diligent, you might be able to achieve the above result.
Cryoextraction:
Cryoextraction involves freezing grapes before pressing, leading to the separation of water and sugar-rich juice. This concentrates the flavors and sugars in the remaining juice, resulting in a more intense and flavorful wine. This technique is especially popular for producing ice wines and other high-sugar styles.
If you have a freezer at home, you can freeze small batches and achieve this style of winemaking. If you are making wine from juice, you can achieve a similar flavor profile using sterile allgrape pack skins in conjunction with the fresh juice. Again, you would need a freezer of some sort. Ask MWG if we will be offering must freezing options. Depending on the size of the batch we might have a solution for you.
Extended Skin Contact (Maceration):
For those seeking bolder and more complex wines, try extending the period of skin contact during fermentation. This technique extracts additional flavors, colors, and tannins from the grape skins, resulting in wines with enhanced structure and depth.
MWG will be offering a new product this season that allows for extra skin contact time without the negatives that come with that. If you have a way to keep your batch cool, this new tool may be for you!
Biodynamic and Organic Practices:
While not new, biodynamic and organic winemaking practices continue to gain popularity. These holistic approaches involve a deep connection to the land, lunar cycles, and the use of natural preparations. Winemakers embracing these techniques focus on sustainability, biodiversity, and creating wines that reflect the purity of their terroir. Might be time to check out the Farmer’s Almanac and start racking by the moon 😉
Native Yeast Fermentation:
The use of native yeast strains for fermentation is a return to the roots of winemaking. However, this is something at MWG that we do not suggest trying, as it is difficult to ensure your native batch will complete fermentation. The Native yeast fermentation technique relies on the wild yeast present on grape skins and in the vineyard environment. Native yeast fermentation can contribute unique and complex flavors, adding a layer of authenticity to the final product. If you want to take a walk on the wild side, ask an MWG rep the best practices for having a successful native fermentation.
Hyper-Focused Yeast Strains:
Winemakers are increasingly experimenting with hyper-focused yeast strains to achieve specific flavor profiles. In 2024, consider using specialized yeast varieties that bring out unique characteristics in your grapes, imparting distinct notes to your wine. From fruity and floral to spicy and earthy, the possibilities are endless.
Home winemakers and small batch wineries have unlimited access to our wide range of yeast strains. If there is something we don’t have, we can most likely get it. As our portfolio evolves so do your wines. We are always happy to chat yeast strains with you!
Barrel Alternatives:
Traditional oak barrels are giving way to innovative alternatives like oak spirals, chips, and barrels made from other types of wood. These alternatives offer winemakers greater control over the oak influence, allowing for a more precise balance between wood and fruit flavors.
Hybrid barrels – How Hybrid Barrels are Changing Your Wine, Beer and Spirits | Wine Enthusiast Magazine
These are wonderful if you are utilizing a stainless-steel tank, glass, or neutral wood barrel. You play with different levels and flavors to your heart’s content. Creating deliciously crafted wines!
As winemaking evolves, so do the techniques that shape the wines we love. From futuristic technologies to ancient practices with a modern twist, the coolest techniques in winemaking are a testament to the industry’s commitment to pushing boundaries. So, the next time you savor a glass of wine, consider the artistry behind the coolest techniques that make each sip a journey of discovery.
We hope you have found some winemaking inspiration in this article. If you have any questions or would like to discuss making an order, please contact us at 877-812-1137 or via sales@juicegrape.com. Cheers!
The Winemaker’s Think Tank: Vol 24 – 5 Cost Effective Tips to Help you Save Money in Your Winemaking
What’s the Winemaker’s Think Tank?
Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂
Cost Effective Tips to Help you Save Money in Your Winemaking
1. Alternative Varietals – Most winemakers aspire to make a big, bold Cabernet Sauvignon or supple Merlot. While these grapes make excellent world class wine, they are not the only varietals that can give you these results. Call your grape supplier and ask for a list of varietals that they can source for you. Do some research on lesser known varietals such as Carignane, Cinsault, Grenache, or Gamay. Perhaps making one of these varietals in the style of your preferred varietal, will yield some satisfactory, and more cost effective results.
2. Reusing Barrels Safely and Effectively – Barrels contribute two factors to wine: oak flavor and a round mouthfeel. While the first few vintages aged in the barrel will be bursting with oak flavor, over time, the oak flavor will dissipate from the barrel, rendering it neutral. While the barrel may not be able to contribute a lot of flavor to the wine, it will still add an important reductive character through micro-oxidation. Wine will still continue to evaporate out of the barrel and yield a creamier, smoother mouthfeel. If the winemaker desires more oak flavor, oak may be added to the barrel in the form of chips, staves, spirals, or cubes. This method will allow the winemaker to keep using the barrel for many vintages, rather than replacing them when the oak flavor diminishes.
3. Oak Alternatives – Barrels have much of the visual “romance” associated with winemaking, however they can be a very costly investment. For a new home winemaker making smaller batches, it may not even be feasible to get a small enough barrel. Rather than putting the wine into a barrel, why not put the “barrel” into the wine? Oak is now available toasted in the same way a barrel would be and in a variety of forms and sizes. In each form, it will deliver oak flavor to the wine, some shapes having more surface area and acting more quickly, whereas other shapes may take longer to infuse flavor. These are a very cost effective and efficient way of imparting oak flavor to wine.
4. Involve Friends – As your home winemaking progresses, often times winemakers want more sophisticated processing and analytic equipment. While a Destemmer/Crusher or a Bladder Press may last you many years, it is a costly initial investment. One way to help defray the cost of the equipment is to purchase it with other winemakers. If you have friends who also make wine or can network through a wine appreciation society, you can find other vintners who may be willing to split the cost of the machines with you. This can turn crushing and pressing into a party! Not only will the cost be divided, but so will the labor. Another way to try and reduce the cost of equipment is to try and purchase used equipment. Keep an eye on Craig’s List and wine classifieds for pieces of equipment someone wants to part with. Also, a local winery may have some equipment that they no longer use as they have scaled up and they jump at an opportunity to sell it rather than allowing it to collect dust.
5. Increase Production – As with many item in life, buying in bulk is more cost effective. Speak with your local grape broker to see if they offer volume discounts. If you have formed a winemaking group to share equipment costs, then perhaps you can get a better price on grapes if you purchase together, rather than separately. The same idea applies to corks and bottles. Buying larger quantities, provided you have adequate storage space, will save you money.
We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.
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