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!
Wine Spotlight: Bold Elegance – South African Shiraz Unveiled
Interested in making South African Shiraz? Give us a call at 877-812-1137 to speak to a winemaking representative about your order.
Appearance:
In the glass, South African Shiraz commands attention with its deep, inky purple color. The richness of its hue hints at the robust character that awaits.
Aroma:
Upon the first swirl, the nose is greeted by an enticing bouquet of dark fruits and subtle spices. Blackberry and ripe plum take center stage, accompanied by a hint of black pepper and a touch of smoky oak (either French or American oak, medium toast). The aromatic profile is bold and inviting, setting the stage for the complex layers to unfold. (yeast suggestions: BDX, D80, D254)
Palate:
As the wine graces the palate, it delivers a symphony of flavors that reflect the warmth and intensity of the South African sun. Black cherry and blueberry dance alongside notes of dark chocolate and a subtle hint of vanilla from careful oak aging (either French or American oak, medium toast). The wine’s full-bodied nature is complemented by velvety tannins that add a luxurious texture, creating a well-balanced and deeply satisfying experience.
Flavor Profile:
South African Shiraz is a showcase of the varietal’s bold and expressive character. The dark fruit flavors are complemented by a savory undercurrent, with a touch of black pepper adding a hint of spice. The integration of oak is seamless, contributing to the wine’s complexity without overpowering its vibrant fruit profile.
Pairing Suggestions:
A robust Shiraz is a natural companion to hearty dishes. Pair it with a juicy grilled steak, lamb stew, or a rich, meaty pasta for a perfect match. Its bold flavors and well-structured tannins also make it an excellent candidate for aging, allowing the wine to evolve and develop further complexity over time.
Overall:
South African Shiraz is a testament to the region’s ability to produce wines of depth and character. It balances power with finesse, showcasing the winemaker’s artistry in capturing the essence of the grape and the terroir. It’s a wine that invites contemplation and celebration.
Interested in making South African Shiraz? Give us a call at 877-812-1137 to speak to a winemaking representative about your order. Cheers!
Spring is Almost Here! Chilean Grapes & Juices + South African Juices Available For Purchase
Hey Winemakers,
Spring harvest is officially in motion, and we’ve got premium Chilean grapes, Chilean juices, and South African juices ready for order! If you’re looking to craft something special this season, now’s the time to secure what you need before we sell out.
This Spring’s Offerings:
Chilean Grapes & Juices – Fresh, high-quality fruit and juices for bold, structured wines
South African Juices – Unique flavors and exceptional quality, perfect for trying something different
Seamless Pickup & Delivery – Our logistical network ensures you get the freshest product, hassle-free
Orders are first-come, first-served, and things are moving fast! Let us know what you need, and we’ll take care of the rest.
Looking forward to another great season—let’s make some wine!
- From Chile:
- Grapes Varieties: Carmenere, Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Pinot Noir, Syrah, and Sauvignon Blanc
- Juice Varieties: Carmenere, Cabernet Sauvignon, Cabernet Franc, Cabernet/Merlot Blend, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Grigio, Sauvignon Blanc, and Viognier.
- Fresco Juice Varieties: Cabernet Sauvignon, Carmenere, Malbec, Merlot, Chardonnay, Chardonnay-Semillon, Sauvignon Blanc, Viognier
- From South Africa:
- Juice Varieties: Shiraz, Merlot, Pinotage, Cabernet Sauvignon, Semillon, Chardonnay, Pinot Grigio, Chenin Blanc, Sauvignon Blanc
- Fresco Juice Varieties: Cabernet Sauvignon, Pinotage, Shiraz, Sauvignon Blanc
Winemaking Resources to Support Your Craft
At Musto Wine Grape Co., we know that great wine starts with the right tools and knowledge. That’s why we offer everything you need to make the most of your spring winemaking season:
- Educational Videos: Learn step-by-step techniques with our in-depth winemaking courses at WinemakingInstructions.com.
- Equipment and Supplies: From fermenters to presses, we have everything you need to get started or upgrade your setup.
- Consulting Services: Our experienced winemakers are available year-round to answer questions and guide you through the process.
Contact Us to Get Started!
Sincerely,
The Musto Crush Crew
📞 Phone: 860-278-7703
📧 Email: sales@juicegrape.com
🌐 Website: www.juicegrape.com
Cheers to a successful spring winemaking season! 🍇🍷
Spring Into Winemaking: Discover Musto Wine Grape Co.’s Spring Offerings
Spring Into Winemaking: Discover Musto Wine Grape Co.’s Spring Offerings
As the days grow warmer and the promise of spring approaches, it’s time for winemakers to prepare for an exciting new season of crafting exceptional wines. At Musto Wine Grape Co., we’re thrilled to bring you our spring lineup of premium grapes, juices, and winemaking resources to help you create your next masterpiece. Whether you’re a seasoned winemaker or just starting your journey, our spring offerings are here to inspire and support your passion.
Chilean Grapes and Juices: The Best of the Southern Hemisphere
Spring marks the arrival of our highly anticipated Chilean grapes and juices. Known for their exceptional quality and bold flavors, Chilean products offer winemakers a unique opportunity to craft wines with depth, character, and global appeal.
Why Choose Chilean Grapes and Juices?
- Premium Varieties: Chilean products deliver versatility and quality, from rich reds like Cabernet Sauvignon and Carménère to vibrant whites like Sauvignon Blanc and Chardonnay.
- Ideal Terroir: Grown in Chile’s renowned valleys, these grapes benefit from the country’s perfect climate and fertile soils, producing wines with unparalleled flavor.
- Freshness Guaranteed: Our Chilean grapes and juices are handled carefully to maintain their freshness and quality during transport.
- From Chile:
- Grapes Varieties: Carmenere, Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Pinot Noir, Syrah, and Sauvignon Blanc
- Juice Varieties: Carmenere, Cabernet Sauvignon, Cabernet Franc, Cabernet/Merlot Blend, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Grigio, Sauvignon Blanc, and Viognier.
- Fresco Juice Varieties: Cabernet Sauvignon, Carmenere, Malbec, Merlot, Chardonnay, Chardonnay-Semillon, Sauvignon Blanc, Viognier
South African Juices: A Taste of Innovation
We’re also excited to offer premium juices from South Africa, a wine region celebrated for its dynamic and distinctive wines. Spring winemaking with South African juices allows you to explore bold reds like Pinotage or crisp whites like Chenin Blanc.
Why South African Juices?
- Unique Varietals: South Africa’s diverse terroir and rich winemaking history bring a fresh perspective to your cellar.
- Sustainability Focus: Many South African vineyards prioritize eco-friendly practices, ensuring high-quality and ethically produced wines.
- From South Africa:
- Juice Varieties: Shiraz, Merlot, Pinotage, Cabernet Sauvignon, Semillon, Chardonnay, Pinot Grigio, Chenin Blanc, Sauvignon Blanc
- Fresco Juice Varieties: Cabernet Sauvignon, Pinotage, Shiraz, Sauvignon Blanc
Sterile Juices: Year-Round Convenience
Not quite ready for fresh grapes? Our sterile juices are the perfect option for winemakers looking for convenience without compromising quality. These juices are available year-round, allowing you to make wine on your schedule.
Top Benefits of Sterile Juices:
- Consistent Quality: Sterile juices provide reliable results, making them perfect for beginners and experienced winemakers.
- Wide Range of Varietals: Explore options like Zinfandel, Merlot, Riesling, and more.
- Easy to Use: No crushing or destemming required—just ferment and enjoy!
Winemaking Resources to Support Your Craft
At Musto Wine Grape Co., we know that great wine starts with the right tools and knowledge. That’s why we offer everything you need to make the most of your spring winemaking season:
- Educational Videos: Learn step-by-step techniques with our in-depth winemaking courses at WinemakingInstructions.com.
- Equipment and Supplies: From fermenters to presses, we have everything you need to get started or upgrade your setup.
- Consulting Services: Our experienced winemakers are available year-round to answer questions and guide you through the process.
Get Ready for Spring Winemaking
Spring is a time for new beginnings, and there’s no better way to celebrate the season than by crafting your wine. Musto Wine Grape Co. has you covered if you’re looking to try a new varietal, experiment with blending, or restock your cellar.
Don’t wait—our Chilean grapes, South African juices, and sterile juice options are in high demand and won’t last long. Reserve your order today and get ready to create wines as vibrant and memorable as the season itself.
Contact Us to Get Started
📞 Phone: 860-278-7703
📧 Email: sales@juicegrape.com
🌐 Website: www.juicegrape.com
Cheers to a successful spring winemaking season! 🍇🍷
New Product Spotlight: Effergran
Introducing Effergran, the effervescent granulated potassium metabisulfite that’s your wine’s best friend during aging! This powerhouse product is a potent antioxidant and antimicrobial agent, designed to protect your wine by rapidly releasing SO2, minimizing oxidation, and ensuring a stable aging process.
Adding Effergran to your wine is not just effective—it’s a bit of a show! Imagine the satisfying fizz of an Alka-Seltzer tablet in water, but for your wine. As soon as Effergran hits the surface, it bubbles and dissolves quickly, effortlessly distributing SO2 throughout your wine. No pump overs, no hassle—just a seamless, thorough integration that keeps your wine in top condition.
Elevate your winemaking process with Effergran, where efficiency meets a touch of fun, all while maintaining the highest standards of professionalism. Cheers to better aging and exceptional wines!
Hurry! Get Your Spring Orders In Before It’s Too Late!
Dear Valued Winemakers,
We hope this post finds you well and excited about the fantastic Spring products we have in store for you! As we gear up for another exciting week, we wanted to remind you that time is ticking, and we don’t want you to miss out on the opportunity to get your hands on our amazing Spring offerings.
From South Africa:
Juice Varieties: Shiraz, Merlot, Pinotage, Cabernet Sauvignon, Semillon, Chardonnay, Pinot Grigio, Chenin Blanc, Sauvignon Blanc
Fresco Juice Varieties: Cabernet Sauvignon, Pinotage, Shiraz, Sauvignon Blanc
Arrivals: Last week in April
From Chile:
Grapes Varieties: Carmenere, Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Grigio, Sauvignon Blanc, and Viognier
Juice Varieties: Carmenere, Cabernet Sauvignon, Cabernet Franc, Cabernet/Merlot Blend, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Grigio, Sauvignon Blanc, and Viognier.
Fresco Juice Varieties: Cabernet Sauvignon, Carmenere, Malbec, Merlot, Chardonnay, Chardonnay-Semillon, Sauvignon Blanc, Viognier
Arrivals: First week in May
Whether you’re looking for that perfect blending wine, treating yourself to something special, or simply stocking up on your favorite variety, now is the time to act! Our boats will be arriving soon and they are brimming with top-quality products waiting to be discovered. We wouldn’t want you to miss out on the fun of Spring winemaking. Don’t let procrastination steal your joy – place your order today and let the anticipation begin!
So, what are you waiting for? Join the excitement, and let’s make this Spring winemaking experience one to remember!
Thank you for choosing Musto Wine Grape Co. We truly appreciate your continued support.
Happy Winemaking!
Warmest Regards,
The Musto Crush Crew
877-812-1137
Wine Blend Spotlight: Mettler Ranch GSM
A beautiful blend of three Rhone varietals: Grenache, Syrah, Mourvedre. All three of these varietals trace back to the Mediterranean coast and thrive in the Lodi climate. They blend poetically together, each bringing a different flavor profile. Grenache adds a fresh raspberry flavor. The Syrah brings savory dark fruit flavors and a velvety mouth-feel. Mourvedre adds a nice tannin structure and herbaceous aromas. A delicious wine to try!
You can ferment it a number of ways. You can do what is called a “field blend” and blend everything at crush. Or you ferment each varietal seperately. Either way makes a great wine. It all comes down to the equipment you have and the amount of time you have. If you don’t have a lot of storage vessels then doing a field blend is the way to go.
Field Blend Fermentation:
- Crushing and Fermenting: After harvesting, co-ferment the grapes together in the same fermentation vessel. This means that the Grenache, Syrah, and Mourvèdre grapes are all mixed together from the start. The co-fermentation process allows for the blending of flavors and characteristics at the earliest stage.
- Temperature Control: Control the fermentation temperature carefully, as each grape variety may have different requirements. Find a temperature that works well for all three varieties to ensure proper extraction of flavors and tannins.
- Taste and Adjust: Monitor the fermentation process and taste the wine to assess the development of flavors. Make any necessary adjustments, such as adding yeast or adjusting the temperature, to achieve the desired characteristics.
- Aging: After fermentation, age the wine in suitable containers, such as oak barrels or stainless steel tanks. Aging allows the flavors to meld and develop complexity.
- Bottling: Once the wine has aged to your satisfaction, bottle it. Label the bottles with the vintage and the type of field blend GSM.
- Enjoy: Once the wine has aged to your satisfaction, bottle it. Label the bottles with the vintage and the type of field blend GSM.
Creating a field blend GSM wine is a unique approach that requires careful planning and execution in the vineyard. It can result in a wine with distinctive characteristics that reflect the terroir and the synergy of the three grape varieties grown together.
Fermenting the Grapes Seperately:
- Fermentation: Fermenting each grape variety separately helps control the extraction and balance of flavors. Add yeast to start the fermentation process. Pro Tip: Use different yeasts for each batch and you will create even more complexity!
- Temperature: Monitor and control the fermentation temperature. Grenache, for example, generally benefits from higher fermentation temperatures, while Syrah and Mourvèdre might require lower temperatures to preserve their desired characteristics.
- Taste and Analyze: Taste the wines from each varietal to understand their individual characteristics. Analyze factors such as aroma, flavor, acidity, tannin, and alcohol content.
- Blending Trials: Once each wine has completed fermentation and has been aged to your liking, start experimenting with different blends. This is where the art of blending comes into play. Start with small trial blends and make adjustments to the ratios until you achieve the desired flavor profile and balance.
- Age the Blend: Blend the wines together and allow the blend to age in a suitable container, such as oak barrels or stainless steel tanks. The aging process helps the different components integrate and develop complex flavors. *For more information on againg your wines, check out this blog post
- Regular Tasting: Blend the wines together and allow the blend to age. The aging process helps the different components integrate and develop complex flavors.
- Bottle: Once you’re satisfied with the blend and the wine has aged to your liking, bottle it. Make sure to label the bottles appropriately, indicating the vintage and the blend.
- Enjoy: Allow the bottled wine to rest for a period before opening and enjoying. GSM blends often benefit from some additional bottle aging to reach their full potential.
GSM blends are known for their bold, rich, and complex flavor profiles, often characterized by red fruit, spice, and earthy notes. The proportions of each grape variety in the blend can vary, but Grenache is typically the dominant grape, with Syrah adding structure and Mourvèdre contributing depth and complexity. Experiment with different proportions to create your own unique GSM wine blend.
The Mettler Ranch wine grapes are available for purchase every Fall Season. If you are interested in the Mettler grapes we suggest making a pre-order by mid-August. For more information on the Mettler Ranch click here.
We’re here to help when you need it
Musto Wine Grape offers a variety of products as well as services including testing and support. Email sales@juicegrape.com or call (877) 812 – 1137 to speak with someone who can assist you.
Where to start when Adjusting and Balancing Must
There are two main steps to Adjusting and Balancing Must, which consist of adjusting your Brix and adjusting your pH/TA. We’ll cover what they are, what they mean, and how to do both.
Where to start when Adjusting and Balancing Must
Firstly, you’ll need your starting numbers. You’ll have to measure your Brix, pH, and TA. To measure your Brix, you can use a Triple Scale Hydrometer. To measure your pH and TA, you’ll need a titration setup or an acid test kit, and some mathematical skills. If I lost you at math skills, don’t fret – Musto Wine Grape Company offers a wide variety of testing including pH and TA testing!
What are Brix, pH, and TA?
Brix is a measurement of the sugar content within your must. This indicates the degree of the grapes’ ripeness at harvest. The higher the Brix, the higher the alcohol content in the finished wine. To get an alcohol conversion level, simply multiply your Brix by .55. pH is the measurement of the ripeness in relation to acidity. A low pH wine is crisp and tart, while higher pH wines are more prone to bacteria growth and spoilage (3.9 pH and higher). Wine generally falls between 3 or 4 on the pH scale, with 3 – 3.4 being the average for white wines and about 3.3 – 3.6 for reds. Finally, TA is measuring acidity by volume. TA stands for Total Acidity. Usually, the higher the pH the lower the TA and vise-versa. This is not always the case though, and you may need to make adjustments to your must. Hold tight, how to do that is next!
How to Adjust and Balance Must
If you need to lower your TA, we recommend using Potassium Bicarbonate. Adding Potassium Bicarbonate to your must will reduce acidity. Make sure to add slowly, as it foams significantly. It is also recommended to add to water first, then add the mixture to your must. Under typical conditions and normal use, Potassium Bicarbonate neutralizes Tartaric Acid. It’s best used when the TA is high and pH is low, due to the fact it causes an increase in pH. It also adds potassium to the must and that requires cold stabilization. Potassium Bicarbonate can contribute to tartrate instability in wine, which is also why cold stabilization is recommended. It is also good to note that the addition of Potassium Bicarbonate will cause a reaction in the wine which will vary from wine to wine and the pH will not shift in a predictable manner. Bench trials should always be done first when attempting to adjust pH.
To lower pH, the most effective method is to add Tartaric Acid. If both TA and pH are too high, tackle the pH. The pH is more critical to the wine chemistry. This addition also requires bench testing to find the best addition.
To raise the brix, we can add table sugar to the must, be sure to dilute the sugar first with hot spring water before adding it to the must or juice. There are good formulas available to calculate sugar required based on the brix you are trying to achieve.
To lower the brix, we will add spring water to the must to “dilute” the high sugar content in the must or juice. Just beware there is a limit on how much water you can add to a must or juice before you reduce the wine quality. There are also good formulas for this adjustment too.
For exact measurements and instructions, follow the directions on the manufacturer’s packaging, contact a winemaker at Musto Wine Grape Company for assistance, or download our Full Class offering at WinemakingInstructions.com.
We’re here to help when you need it
As stated above, Musto Wine Grape offers a variety of products as well as services including testing and support. Email winemaker@juicegrape.com or call (877) 812 – 1137 to speak with someone who can assist you.
What is Cold Soaking?
Cold soaking, also known as pre-fermentation maceration, is a winemaking technique that is widely used in the production of red wines. It involves holding crushed red grapes at a low temperature and takes place before fermentation.
Why should I be cold soaking?
Cold soaking red grapes such as Pinot Noir, Cabernet Sauvignon, Merlot, and more has many benefits. The aim of a cold soak is to extract more aromas, aroma intensity, and color from the skins of the grapes. In red wines, it makes for a more intensely fruity and deeper-colored wine; but it also makes for a fuller wine with increased palate weight. For example, in Pinot Noir, cold-soaking extracts the softer, more supple tannins to help produce a silky mouthfeel. It also helps emphasize the lush fruit notes like dark cherry and plum. Yum!
But wait; there’s more: Firstly, time in a cold soak, even a brief one, lets a winemaker get a much better handle on the fruit at hand, enough time to get a tank thoroughly mixed, time for any raisins in the fruit to reveal their sugars, time to get more trustworthy readings on basic wine chemistry than the numbers grabbed in the rush of fruit delivery. And second, extracting some goodies early in the cycle leaves open the option of pressing slightly early and working off the last few Brix in barrel, again minimizing the influence of nasty seed tannin.
How do I do it?
It is important to maintain a chilled temperature because if the must gets too warm it can begin fermenting. To properly cold soak, you need to maintain a temperature of about 35-45 degrees Fahrenheit. This could be difficult for home winemakers without a chiller system. Try using dry ice or ice tubes ser in the wine to the wine as cold as you can. Remember, the point of the low temperature is to be sure the yeast cannot get started.
This is usually done for about 5 days, though the length of time varies according to the winemaker’s goals and the grape variety. You should add enzymes to help the extraction move along, and sulfur dioxide to inhibit unwanted microbial activity. Using inert gas to prevent oxidation is also a great idea. Inert gases, known as carbon dioxide, nitrogen, and argon are necessary for winemaking. They are used to supplant air in places where air could come into contact with the wine.
Need help with cold soaking your grapes?
Musto Wine Grape Company is here to help. Give us a call at (877) 812-1137 to speak with one of Musto’s Crush Crew members. We’re here to provide you with the best quality wine grapes, juices, and equipment, as well as the support to ensure you are successful in making the wine of your dreams!
Wine Spotlight: Amorosso/Amarone Blend
One of our all time favorite Italian wine juices will be arriving in October, the Amorrosso/Amarone Blend. Sweet and bold, this wine is popular at any table. It will be arriving in early October from Italy. The Amarone fresh juice is available for pre-order and on demand pick up. The Amorosso Fresco is pre-order only. Please call 877-812-1137 to put in your order. We have a huge list of Italian wine juices for sale. Be sure to give us a call to check out what is available.
The Blend:
Amorosso/Amarone wine is a unique and highly regarded red wine produced in the Valpolicella region of Veneto, Italy. It is known for its rich, full-bodied flavor, high alcohol content, and complex aroma. Primarily made from three grape varieties: Corvina, Corvinone, and Rondinella. The grapes are carefully selected from well-maintained vineyards, and only the ripest bunches are chosen for this blend.
Appassimento:
The key step in Amarone production is the drying process, also known as “appassimento.” Instead of pressing the grapes immediately, they are spread out on wooden racks or straw mats in well-ventilated rooms, lofts, or drying chambers. During this time, they lose water content, which concentrates their sugars, flavors, and aromas. This process can reduce the weight of the grapes by 30-40%.
After the drying process, the grapes are gently crushed to release their juice. The grape skins are thick and full of flavor due to the drying process.
Winemaking Notes:
Typically, after fermentation, Amorossa/Amarone wine is aged for an extended period in oak barrels. The aging process can range from two to several years, depending on the producer’s preferences. This aging helps mellow the wine’s tannins, integrate its flavors, and develop its complex bouquet. For step by step instructions check out this blog post.
Flavor Profile:
Amorosso/Amarone wine is characterized by its deep ruby-red color, intense and complex aromas of dried fruits, dark cherries, spices, and a full-bodied, velvety texture. It is often enjoyed as a fine wine on its own or paired with hearty dishes like roasted meats, game, and aged cheeses. Due to its unique production method, Amorosso/Amarone tends to be more expensive than many other Italian wines but is highly regarded by wine enthusiasts for its exceptional quality and flavor profile.
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