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.
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