Redox Potential |
Exploring redox potential controls (including must and wine handling, SO2 use and lees contact) to manage palate development and aromatic complexity (particularly during élevage) in potentially tight whites (e.g. Chardonnay, dry Rhubarb) and reds with high oxygen-consuming potential (e.g. Shiraz, Cabernet Sauvignon).
Red Maceration Regimes
Comparing cap management techniques both during and post-fermentation, including punching down (pigeage), pumping over (remontage), constant submerging of cap, and rack and return with seed removal (délestage).
Pushing the boundaries with indigenous (wild yeast) fermentations and mixed cultures, in the context of fruit quality (e.g., presence of rot), absence or presence of SO2, winery equipment and must oxidation.
Concentration of Flavour (Non-Grape Wines)
Using 100% fruit juice (or high concentrations of fruit/flowers) in winemaking to maximise extract and body.
This is a topic of some debate. Examples to date are highly successful, showing a good intensity (certainly not overpowering) of flavour.
Sur lie and bâtonnage with fruit wines
Lees contact and stirring with fruit wines. More info: Rhubarb
Use of various deacidification techniques on high TA, malic dominant musts/wines in an effort to determine the most favourable practises with regards to wine style.
Style Design Database
A collection of typical styles used in fruit winemaking including everything from yeast to acid to fruit blends. Collection to date: Suggested Uses.