Winemaker & Wine Making Resources
Winemakers and wine grape growers are in accord when they say "Quality wine begins in the vineyard". The science of wine and winemaking is known as oenology (in American English, enology). Winemaking, or vinification, is the conversion of fruit into wine by fermantation.
Find winemaking resources ~ Find wine grapes for sale
About RED winemaking by Paul Frankel, Sculpterra Winery, Paso Robles, California:
Red winemaking begins with careful crushing and desteming of the fruit. The crushed and destemed grapes (the must) are then transferred to fermentation vessels. For most varietals a twenty-four to thirty-six hour cold soak is implemented before the inoculation of a specific chosen yeast. Fermentation takes place with the presence of the skins for six to twelve days dependant on varietal and temperature. Hand punch-downs are generally implemented three times a day to aerate the fermenting juice, know as “the cap”. Punch-downs are a crucial part of winemaking allowing for optimum skin contact with the juice as well as speeding up the rate of fermentation. The juice is pressed shortly after the yeast has finished consuming the sugar present in the crushed must. The free run juice is extracted and the remaining skins and berries are put through a press. The wine is allowed to settle for one day before being racked down into barrels. Secondary fermentation (Malo-Lactic fermentation) is achieved while the wine slowly ages in barrel bringing forth a soft/creamy mouth feel. Wines can be aged in a variety of barrels, such as New French, Hungarian and American barrels. Puncheon barrels are also used as well as once and twice used barrels. Barrels can be topped and evaluated every six weeks or according to personal winemaking preference. The wine can be aged for ten to twenty four months depending on the varietal and personal winemaking preferences. Wine typically remains in the bottle for three months or more before being ready for the first taste.
About WHITE winemaking by Paul Frankel, Sculpterra Winery, Paso Robles, California:
White winemaking begins with the whole clusters being pressed. The skins are not used during the fermentation process. The juice can be fermented in a combination of small stainless steel tanks and/or oak barrels allowing for different flavor characteristics to be developed. The fermenting juice is kept cold to ensure a long and stable fermentation. The winemaker can ferment with a variety of yeast strains to enable enriched bouquets to be captured in the wine. White wine is kept cold during the aging, therefore preventing the wine from secondary fermentation leaving the wines crisp, tart and refreshing. White wine can be bottled from four to seven months or more after the crush.
Bulk Pinot Noir For Sale ~ Paso Robles Wine Region
16,000 gallons Pinot Noir (clones 115 and 777) ~ Asking $15.00 per gallon
Estate grown, hand manicured vines, root deficit irrigation and hand picked.
Great color for Pinot Noir. Clean/crisp strawberry-jam, cherry cola berry, and lingering earthy notes.
Medium bodied and not too tannic. Ready to sell and could be bottled this year..... Very Nice Wine !
Contact Paul Frankel for more information and samples.
Winemaking Resources
Winemaker Magazine - Great Articles for all aspects of winemaking.
Winemaking for the Beginner, Novice and seasoned Hobbyist.
The Winemaker's Shop supplies only the finest quality malts, hops, yeasts, and wine-grape concentrates.
Grapestompers - Wine making kits and supplies.
Pressed For Wine - Wine making information, equipment and resourses.
Wine Grape Resources For Winemakers
