Whole bunch red ferments

Article Details

Grapegrower and Winemaker Issue 640, 2017

Title: Whole bunch red ferments

Author:

Keywords: air, airflow, alcohol, aromatic, Australia, balance, Barossa, Belt, benefit, berries, berry, blending, bottled, brand, bunch, Burgundy, Cabernet, carbon, carbonic, climate, colour, complex, complexity, content, cool, crop, crush, destemming, dioxide, enzymes, Estate, ferment, fermentation, flavour, Franc, fruit, fruity, Gamay, Granite, grape, Grenache, harvest, herbaceousness, juice, label, maceration, marketing, Merlot, Nebbiolo, Noir, Nouveau, nutrients, owner, peduncle, Peter McGlashan, Peter Schell, pigment, Pinot, producing, purer, Queensland, region, Ridgemill, riper, Sauvignon, savoury, season, Shiraz, skin, soft, Spinifex, stem, structure, style, sugar, tannic, tannins, technique, Timo Mayer, tool, ultra-cellular, Valley, varieties, vine, vineyard, water, wine, winemaker, woody, Yarra, yeast

Page Number(s): 51-54

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