Wine Making: Extracting Color and Flavor in Red Wines

During fermentation the grape skins and seeds float to the top of the fermenting bin, and how you manage that cap of skins has a big impact on the style of wine that comes from that fermentation. For a more extracted wine you need to keep the skins in contact with the fermenting juice more than if you are trying for a more elegant styled wine. In this Winemaker’s Minute, Crushpad CEO Michael Brill explains styles of cap management for small lot fermentation.

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