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ENOLOGIX'S 100-POINT WINEMAKING RATINGS
Read our "consumers'" reviews of ideas and supplies being recommended or sold to California winemakers below. Reviews are comprised of both a numeric score between 50 and 100 points and written reviews by our users. No guarantee is made as to the accuracy or reliability of the information (please see our Copyright). To post a review, click on "Add a Review for This Product." To return to the main categories page click on "List All Categories." |
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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. Rating: 70
Category: Winemaking (List all Categories)
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Reviewed By
Phil Winemaker Review Date 10/02/07 Rating Mixed |
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? | |
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Reviewed By
Douglas Winemaker Review Date 11/04/06 Rating Disliked |
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. | |