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12. Red Winemaking

  1. Professor Pascal Ribéreau-Gayon Faculty of Enology Member,
  2. Denis Dubourdieu Faculty of Enology,
  3. Bernard Donèche Faculty of Enology,
  4. Aline Lonvaud Faculty of Enology

Published Online: 8 MAY 2006

DOI: 10.1002/0470010363.ch12

Book Title

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

Additional Information

How to Cite

Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B. and Lonvaud, A. (2006) Red Winemaking, in Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470010363.ch12

Author Information

  1. Victor Segalen University of Bordeaux II, Talence, France

Publication History

  1. Published Online: 8 MAY 2006
  2. Published Print: 16 DEC 2005

ISBN Information

Print ISBN: 9780470010341

Online ISBN: 9780470010365

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CHAPTER TOOLS

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Keywords:

  • thermovinification;
  • malolactic fermentation (MLF);
  • vineyard management methods;
  • vatting;
  • mechanical harvesting;
  • crushing;
  • pumping-over systems;
  • maceration process;
  • paper chromatography

Summary

This chapter contains sections titled:

  • Generalities

  • Mechanical harvest treatments

  • Filling vats

  • Controlling alcoholic fermentation

  • Maceration

  • Running off and pressing

  • Malolactic fermentation

  • Automated red winemaking methods

  • Carbonic maceration

  • References

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