If they can do that with juice, why don't they just crush and destem them
and send that refrigerated - even better sulfated as well? A bit longer
maceration wouldn't be all that bad would it?

I suppose one down side is that it takes more weight and volume to include
the crushed skins than just the juice, but in that kind of shipment, the
marginal freight cost wouldn't be too great I wouldn't think.

Ralph

"sgbrix" > wrote in message
om...
> One of my winegrower that we sold grapes from last year is offering to
> press and pail juice for this next season. I have asked them several
> times now how they will without retaining the skins hold any color for
> the red wines, and I just don't get it. They claim that the juice is
> processed somehow so that the color will be there.
>
> He sent me 2 pails of merlot(no skins)last year with their
> refrigerated shipment and yes the juice was very dark and the batch
> seem so far great?! Sure I'm out of the loop somehow. Anybody know
> what they are doing?
>
> The two pails I received had a button on the pail for pressure
> expansion and they certainly had a positive pressure coming out of the
> pails.
>
> SG Brix