You are here Typical red wine aging process Press, settle and rack wine Macro aeration during primary fermentation Using oak during enhanced fermentation Enhanced red fermentation process Typical process during red fermentation
Enhanced red wine aging process

Below is a process flow chart depicting the enhancement of red wine color, body and aging characteristics.
  As stated before in the fermentation section, structurization can take place pre-malolactic fermentation, as the French recommend. However, most winemakers prefer to finish malolactic fermentation at an early stage since slowing or stopping malolactic fermentation is not desirable logistically. We still advise that winemakers test the potential benefit of this French approach of structurization.
  Preferably, a winemaker will inoculate for malolactic fermentation toward the end of primary fermentation (before pressing), utilizing the warmer wine temperatures to help the bacteria get started.
  If a winemaker knows there will be time (1-4 months) before barreling, pressing the wine onto a quality oak integration system is recommended. As described earlier, pressing onto oak supplies compounds which will, during fermentation, aid in the stabilization of color and modify tannins. We suggest that the winemaker use high quality oak integration systems such as StaVin Beans, Segments or Staves. Our products prove a barrel-like flavor profile, offering the same results achieved when barreling occurs immediately after pressing.
  A 24 to 48 hours settling of gross lees before racking into the oak tank is recommended to minimize the potential for sulfides. Once malolactic fermentation has completed, settle and rack back to the tank that contains the oak integration system, adjust the SO2 and being micro oxygenation until the wine is ready for blending and bottling, or ready for barreling.