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!