I returned to one of my winery clients yesterday. After the maintenance manager and I got the air chiller for the barrel room up and running, we took a walk through the tank room. We checked out the early stages of a few Sauvignon Blanc fermentations. Four pics of 5K gallon tanks at different stages. There are approximately a 6-12 hour gaps between the initiation of each fermentation. The grapes were harvested at 21° brix. The juice was cooled to 55° F before the yeast was added. It will remain at that temperature until the fermentation has completed – about 7 days…
The Flavor Democracy 