Section I - Introduction |
1. Making better red
wine |
2. Frequently asked
questions |
3. Challenges from the
vineyard |
|
Section II - Fermentation (primary and
malolactic) |
1. Typical process during red
fermentation |
2. Enhanced process during
red fermentation |
3. Using oak during primary
fermentation |
4. Macro aeration during
primary fermentation |
5. Press, settle and rack
wine |
6. Typical process during
aging |
7. Enhanced process during
aging. |
|
Section III - Micro oxygenation during aging |
1. Turn your tanks into
barrels |
2. Micro oxygenation cannot
cure all problems |
3. The OxBox |
4. Calculation flows for
micro oxygenation |
|
Section IV - StaVin products for tanks |
1. French American and
Hungarian Oak Beans |
2. French Oak Stave Segments
and Stave Fan |
3. Tank Matrix |
4. Modular Tank
System |
5. Calculations for treating
wines with StaVin products |
|
Section V - Chemistry |
1. How oak and oxygen enhance
red wine characters |
|
Section VI - Co-pigmentation |
1. Proposed role of
co-pigmentation. |
|
Section VII - Conclusion |
1. Creativity and
innovation lead to discovery |
|
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