A Practical Guide to Red Winemaking

This practical guide presents in a concrete way the process of red winemaking: the pre-fermentation operations, which start in the vineyard - the fermentations and the vigilance required for the future stability of the wine - the extraction and stabilization of the specific constituents of the red grape. It offers a multitude of techniques and practices allowing the winemaker to have an objective reference point during all stages of winemaking, and therefore to refine the profile of his wine, both in terms of aroma and taste. This updated second edition also provides additional information on the heating of the harvest, the management of sulphite content, nano-oxygenation and the factors involved in choosing the strain of bacteria.