Fermenting success:Winemakers reveal the techniques that work for them

摘要

It seems there are as many new ideas on the broad subject of fermentation, skin contact and juice handling as there are practitioners of the craft.Following recent conversations with winemakers across Australia and New Zealand, it appears that the real changes being adopted, after trials, are in white wine handling.Skin contact, including various percentages of whole bunch or whole berry or more traditional crushed/destemmed fruit, all provide seemingly endless style possibilities.