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Winemaking pp 236-254 | Cite as

Red Table Wines

  • Richard P. Vine
  • Ellen M. Harkness
  • Theresa Browning
  • Cheri Wagner

Abstract

It generally takes more time to bring red wines to the point of bottling than whites. Although fermentation should take place in only a week or so and the clarification/stabilization process is more simplistic, the aging of heavy-bodied reds to maturity is more complex.

Keywords

White Wine Grape Skin Malolactic Fermentation Wild Yeast Spoilage Organism 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • Richard P. Vine
    • 1
  • Ellen M. Harkness
    • 1
  • Theresa Browning
    • 2
  • Cheri Wagner
    • 2
  1. 1.Purdue UniversityUSA
  2. 2.Indiana Wine Grape CouncilUSA

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