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Hello! Everybody and welcome to yet another installment of our great and fascinating Winemaker minutes and in this one I am going to actually talk about crushing. In the previous one that if you happen to have catch right before this one I was talking about destemming but this is what happens after destemming. In this is your actually a CRUSHPAD, we got a real exciting opportunity to actually separate those two levels of processing.
Well, we are going to have our sorting table which will had in the past three years we will be cluster sorting taking our leaves, taking our whole cluster that are two mill doing or maybe even some cluster that have some shot berries and then it will go to this stem.
After that in the past is you just go to the cluster fall in to the fermenting bin. This year we actually have a secondary sorting table where we will actually be sorting by berries so it is only got to improve the quality level of everyone’s wine because you will then be able to really pin point very sorting taken an individual dehydrated berries, little tiny green shot or else I can give you some nasty green components in the wine and also take out those little gas that always fall through when you go from this chamber to crusher.
So, now let us talk about crushed and the different level of crushing and why would we crush. First thing I would like to say is that I do not like the word crush because it usually means that you are taken a mallet and squeezing a berry and completely destroying the whole thing. Were actually what you are doing is sending the berries to rollers and rollers is actually roll inwards towards each other as they berries fall through and the most prudent they are the more whole berries come true but if they are really tight and close then what happens is the berries is just played open, they do not get crush. They are actually just crack open then you release the juice into the fermenting bend so that you can start your extraction process during the soaking period.
So now that we have kind of a differentiated between rollers getting nice and close versus rollers spread apart, what kind of sounds the wine can we make between a mostly crushed lot of fruit and a mostly whole berry lot of fruit. Now what happens when you have a lot of whole berries in your fermenting bin, you get through get a lot of that right fruit component coming through in the wine and you get that nice kind a lush and jammy structure to it as well.
When these berries are hoe, there is a lot of this primary fermentation that starts happening within each of the berries and over the course of fermentation, as you are doing the punch down and the cap management they actually spread more and more of those berries open. It is in that initial phase were they going to this soak period when those berries are whole where you really impart that nice, bright through that component for your wine like those ceros or like those Zinfandels that tend to have that nice jam component to it and very fruit forward.
Now let us talk about white wine and some of the varieties that actually benefit from doing some skin contact or doing a little bit of crushing. If you do a wine that you want to have some body to it like a full of body view vignon or a silver blonde that going to have a little bit more depth to it and not be just crisp and citrusy like a stainless steel fermented as the – you would crushed it as supposed to going through the whole, going through the pressed as a whole coasters and after destemming and crushing it you will just allow the fruit to stay in contact with the skins and get you a little bit more of that focus and wait from the phenols of the skins.
More colors going to get extracted since various of white grapes do not have any emphasizing, but they do have phenols, they do have Tannins and you do pick up some of that tannins profile if you want your white to be a little bit fuller.
Why would we want to do a certain amount of whole berry versus crushed is really not dependent on the kind of wine you are making whether it i
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