ENOLOGIX'S 100-POINT WINEMAKING RATINGS
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Sorting Tables-Post Crushing
Description: The vinification of sorted fruit makes distinctly better wine in terroir with any herbal attributes. Post crushing or destemming a vibrating Vaucher-Bequet sorting table weeds out unsatisfactory grapes, grape-parts, jacks, bugs and more. IS THIS A TECHNIQUE FOR YOUR FLAGSHIP WINES.
I observed a different but similiar system at a winery famous for high critics scores connected to the OXOLINE brand of red wine barrel fermentation, 60 gallon fermenters. Does anyone connect the Vaucher-Bequet to red wine barrel fermenters?
Reviewed By Douglas Winemaker
The sorting tables are controversial. There must be positive and negative results. The conventional wisdom on sorting tables, from 2006 emphirical results, "anything green—leaves, stems, jacks—is removed prior to fermentation. It appears the first grape juice—10 gallons per ton—removed during sorting at the bottom has a distinclty bad aroma." What's controversial is that changes the winemaking. Also, it must be very site dependent. This is a technique for UCD Regions I and II, but maybe not for IV and V.