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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!

EC-1118 Wine Yeast: Product Spotlight

What makes EC-1118 so great?

EC-1118. It’s an excellent strain to be used in a wide variety of wines. This includes red and white, including sparkling, fruit wines, late harvest wines and cider. It has a strong competitive character that will inhibit wild yeasts, and restart stuck fermentation due to it’s great alcohol and sulfate tolerance. Being a very neutral yeast, it will have very little effect on the varietal character of the grape. It ferments fully, and flocculates well, producing compact lees. It has extremely low production of foam, volatile acid and hydrogen sulfide (H2S) and it ferments well over a wide range of temperatures (50 to 86 degrees Fahrenheit), making it one of the most favorable and popular wine yeasts.

Considering EC-1118 for your next wine batch? Click here to be directed to our store to purchase online, or call us at (877) 812 – 1137 to place an order with one of our associates. We can also provide a step-by-step instructional for re-hydrating your yeast and adding it to your wine. Whether you’re a newbie home winemaker or a pro, we’re here to help!

A Guide to Cabernet Sauvignon

What is Cabernet Sauvignon?

Known as the king of red grapes, Cabernet Sauvignon enjoys the same regal status in California as it does in its native home of Bordeaux, France. Californian Cabernet Sauvignon tends to be more fruit-forward and mellow, with rich dark fruit notes. The most common aromatic and flavor components found in this varietal are plum, black cherry, blueberry as well as warm spice, vanilla, black pepper, and tobacco. Aside from being known for its dark color and full body, it’s known for often being over 13.5% in alcohol content. The average alcohol content of a Cab from California floats around 14.5%. At Musto Wine Grape we carry a variety of Cabernet Sauvignon grapes from multiple AVAs in California, as well as all of the yeasts, nutrients, and equipment you’ll need.

What kind of yeast should I use when making Cabernet Sauvignon?

*Note that full expression of the desired characteristics for any of the following yeast strains is based on proper care and feeding if the yeasts, along with using quality fruit and good winemaking practices. It is also strongly recommended that Go-Ferm and Fermaid-K are used as well as temperature management throughout the entire fermentation. As always, if you need assistance with any part of your winemaking process, do not hesitate to reach out to us at sales@juicegrape.com or give us a call at (877) 812-1137 to speak with someone who can assist with any product recommendations, procedures, or problems.

BM45 yields a big mouthfeel, notes of cherry liquor, rose petal, jam, plum, berry as well as earthy and spicy elements. It offers color stability and helps to minimize vegetative characteristics.

BDX is an all-around great choice for berry, plum, and jam characteristics. It has a moderate fermenting rate and offers good color retention. By re-enforcing existing tannins, it develops structure in the wine. Because of this, we advise to not use with unripe fruit.

RP15 emphasizes the berry aspects of the fruit, along with color stability, increased mouthfeel, and agreeable tannins.

D254 yields a big mouthfeel and rounds tannins as well as intense fruit. It has a focus on berry and jam characteristics, but more so of dried fruit than fresh. It’s also great for color stability and adds body to blends.

D80 offers big volume and fine grain tannins. It is great for encouraging more positive tannin intensity to a blend.

Where do you source your Cabernet Sauvignon from?

We offer Cabernet Sauvignon from multiple AVA’s within California and Washington:

Lanza-Musto Vineyards in Suisun Valley, CA (Valley, 169, 15, and Koch)

Mettler Family Ranch in Lodi, CA

Napa Valley, CA

Washington State (Clone 33)

Sonoma County, CA (Chalk Hill)

Amador, CA

King’s River, CA

Paso Robles, CA

Central Valley, CA

Is there a certain winemaking procedure specific to Cabernet Sauvignon?

You can follow our Red Wine Grape Procedure which you can find here, if you are using juice you can find the procedure here and if you are using frozen must, here. The procedure is standard for making red wines, but using the proper yeasts and nutrients specific for Cabernet Sauvignon and consistent monitoring will have the biggest impact on your final wine.

Where can I buy grapes, juice, or must?

At Musto Wine Grape Company, all red grape varieties are available in 36lb cases, in frozen must by request, or in 6-gallon fresh juice pails. For Sterile Juice options that can be shipped year-round and without refrigeration click here.

Finally, if you need the best options and equipment suited for you and your winemaking goals, email sales@juicegrape.com or call (877) 812 – 1137 to speak with one of our Musto Crush Crew members who can help. We are here to provide all of the winemaking products you need to make the wine of your dreams, as well as the customer support to ensure your success!

A Guide to Chardonnay

Chardonnay is a white wine grape that originated in the Burgundy wine region of eastern France. We source our Chardonnay wine grapes from 3, high quality, and sustainable appellations in California. This includes Suisun Valley, Lodi, and Central Valley. These regions produce a range of outstanding high quality to premium luxury wine grapes for the best value.

Suisun Valley, California

Firstly, Suisun Valley Chardonnay tends to yield beautiful notes of honeysuckle, green apple, and lemon tied into a welcoming nose. It is full-bodied and lush on the palate featuring tropical flavors of pineapple, peach, and bright citrus. It also has a clean and pleasant finish. We recommend fermenting in a stainless steel fermenting tank using QA23 wine yeast. This is perfect if you’re aiming for that tropical profile in your Chardonnay.

Lodi, California

Secondly, If you’re looking to make a beautifully balanced wine with lovely notes of pineapple and citrus, that mingles with notes of sweet vanilla custard finishing with just the right amount of silkiness and acid, we recommend the Lodi Chardonnay. We also recommend fermenting with D47 wine yeast in a French oak barrel. When you are fermenting in a barrel, it’s best to use MBR31 to allow your Chardonnay to go through Malo-Lactic Fermentation. This will achieve those silky and buttery finishes.

Central Valley, California

Finally, If you’re drawn to the Lodi Chard characteristics but you’re looking for more complexity, try the Central Valley Chardonnay. It has the potential to yield fresh tropical fruit, pears, and peaches along with custard cream flavors leading to a creamy, soft, and mouth-filling finish. For these results, we recommend fermenting in a stainless steel tank or fermenting tub with VIN13 wine yeast and aging in a French oak barrel. Inside the barrel, it should undergo Malo-Lactic Fermentation with the use of MBR31 and will yield that layered complexity you’re craving.

Ready to make your own Chardonnay? Musto Wine Grape is here to supply you with everything you need to make the wine of your dreams. Email us at sales@juicegrape.com or call (877) 812-1137 to speak with someone who can get you started!

The Winemaker’s Think Tank: Vol 11 – Spring Wine Yeast Suggestions: Cabernet Sauvignon

Wine expert testing wine silhouette image
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! 🙂

Varietal Country of Origin Yeast Strain Yeast Attributes:

Cabernet Sauvignon – Chile/South Africa

  • Chile- CSM  Diminishes vegetal character: 25Brix/14%ABV /High
  • South Africa- CSM/D254  CSM Diminishes vegetal character 25Brix/14%ABV/High while D254 promotes fruit character, berry, plum, mild spice- 29Brix/16%ABV/ Medium

Malbec – Chile/Argentina

  • D254  Promotes fruit character, berry, plum, mild spice- 29Brix/16%ABV/ Medium

Carmenere – Chile

  • D254 Promotes fruit character 29/16%ABV medium
  • BDX  Soft tannins, secures color, low heat 29/16% ABV medium

Pinotage – South Africa

  • BM 4×4 Very reliable, increased color, palate length 27/15%ABV high
  • D80 Increases mouthfeel and tannin integration 29/16%ABV high

Chardonnay – Chile

  • QA23  Promotes apple and pear notes 29/16%ABV low
  • Vin 13 Promotes pineapple and tropical notes in SS 30/16.5%ABV low

Sauvignon Blanc – Chile

  • 71B  Promotes grapefruit & tropical notes 25/14%ABV low
  • R2  Promotes fruit and floral notes 29/16%ABV high
  • QA23  Promotes passion fruit 29/16%ABV low

 

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.