Issue link: http://winesandvines.uberflip.com/i/66137
WINEMAKING welded into the bottom of your tanks at various even intervals. Through the use of either a manual or automated controller, oxygen is introduced in short blasts in sequence through each of the vents. The oxygen starts to lift the cap, and after several rounds, the cap rolls over with a fairly loud and violent blast. I can get a complete pump over or punch down in one quick shot. And we all know now the benefits of introducing oxygen into red fermentations. The great thing for me is that I can roll the tanks as often as needed without the handicap of having to drag hoses, a pump and a pump-over device from one tank to the next throughout the day. I can roll the tanks three times a day—or 15, if I felt it were necessary and wanted a tank full of mush. And, it alleviates the need for one or two extra bodies during harvest. I have tried Pulsair and pump overs side by side on several IDL_Dir11 11/18/10 4:21 PM Page 1 Iván D.Lessner Process Solutions Inc. Process & Product Development Alcoholic & Non Alcoholic Beverage Industry Equipment Sales IDL ■ R. WAGNER: Rapid SO2, TA ■ ERBSLOEH: Fining & Treatment Agents, Yeasts, Enzymes, CelluFluxx (D.E. Replacement) ■ TRUST: Quality Hungarian Oak Barrels & Chips ■ EMD: Reflectoquant Analyzer & Kits WineWeb_Dir11.qxp 12/9/10 3:21 PM Page 1 1164 Lee Street, White Rock, B.C. V4B 4P4 Canada Phone: (604) 538-2713 Fax: (604) 538-4517 www.idlconsulting.com occasions through the years and believe that I get a slightly better extraction through the Pulsair process. It certainly isn't any worse. My colors seem to be fixed a little earlier, and my tannins seem to polymerize a bit earlier, too. That could be Tannins for color, aroma and bottle shock B ecause seeds are separated from the must during Flash Détente, and seed tannins help stabilize color compounds, winemaker Adam LaZarre adds VR Supra tannins during fer- mentation of his Villa San-Juliette Merlot and Cabernet Sauvignon. LaZarre says the product, made by Laffort, adds structure to the midpalate and helps fix color because of its anti-oxidative properties. "Sometimes color can be a challenge, and anything I can do to fix my pigments early is a blessing," he says. LaZarre also uses a variety of tannins throughout the aging and bottling process. He says that Tannin Plus, a Laffort product ex- tracted from oak, "noticeably lifts the aromatics." He uses Ellagitan Rouge, an AEB product similar to VR Supra, for color stability, and Taniquerc, an oak-derived AEB product, "is great for lifting the back end and adding a pretty oak note on the nose." LaZarre adds that he often doesn't have the luxury of extended bottle aging before the release of his wines. "Running out of prod- uct can mean the kiss of death" in by the glass programs, he says. "There are times, more frequently than I would prefer, where I have to bottle, then immediately ship out to my distributors. Any combina- tion of products like those I mentioned as well as some new ones I am experimenting with can help boost those characteristics in a wine that normally shut down during bottle shock and can help make the wine consumer-ready in very short order. I will generally skip much of the tannin-finishing protocol on those rare occasions when I can barrel a wine for 18-24 months, then lay the bottle down for another six before release." —L.D. 40 Wines & Vines JULY 2011