Wine Production : Vine to Bottle - Vinum Vine

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12.6.9 Post-fermentation maceration 84
12.7 Macro-, micro- and hyper-oxygenation 85
12.7.1 Hyper-oxygenation 85
12.7.2 Macro-oxygenation 85
12.7.3 Micro-oxygenation 85
12.8 Removal of excess alcohol 86
Chapter 13 Barrel Maturation and Oak Treatments 87
13.1 The influence of the barrel 87
13.1.1 Size of the barrel 88
13.1.2 Type and origin of oak (or any
other wood) 88
13.1.3 Manufacturing techniques, including
toasting 88
13.1.4 Amount of time spent in barrel 88
13.1.5 Where barrels are stored 89
13.2 Oak treatments 89
CONTENTS
Chapter 14 Making Other Types of Still Wine 91
14.1 Medium-sweet and sweet wines 91
14.1.1 Medium-sweet wines 92
14.1.2 Sweet wines 92
14.2 Rosé wines 93
14.3 Liqueur (fortified) wines 94
14.3.1 Sherry production 94
14.3.2 Port production 95
14.3.3 Other well-known liqueur wines 96
Chapter 15 Sparkling Wines 97
15.1 Fermentation in sealed tank 97
15.2 Second fermentation in bottle 97
15.3 The traditional method 98
15.3.1 Pressing 98
15.3.2 Débourbage 99
15.3.3 First fermentation 99
15.3.4 Assemblage 99
15.3.5 Addition of liqueur de tirage 99
15.3.6 Second fermentation 100
15.3.7 Maturation 100