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Chardonnay soaking on skins
Winemakers:
I have read that some winemakers allow the skins to soak with the Chardonnay juice for 12 hours before press to add richness to the must/wine. What is the advantage or disadvantage of this process? I normally crush and press the Chardonnay juice immediately and then add gelatin/kieselsol and cold soak for two days prior to the pitching of yeast. Michael Amigoni Amigoni Vineyards Centerview, MO |
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