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Old 11-08-2007, 02:01 PM posted to rec.crafts.winemaking
[email protected] marcortins@verizon.net is offline
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Default Is anyone out there doing Extended Maceration?



Wouldn't the fermenting wine produce enough co2 to drive out the O2 anyhow?- Hide quoted text -


Once the fermentation is complete, there is very little CO2 coming off
the grapes. It is mostly just from degassing at this point. The
extended maceration, with the nitrogen or argon, etc doesn't start
until after dryness.