1. Making Red Wine Lecture 2
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2. Step-by-step guide Crushing Alcoholic fermentation and maceration
Pressing
Malolactic fermentation
Maturation
Finishing
“in our present state of knowledge, red winemaking is still something of an art, in comparison to white winemaking where results are more predictable”
Craig Drollett, 2011
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3. Important facets of making red wine compared to white wine
Harvesting
Maceration and fermentation on skins
Malo-lactic fermentation (MLF)
Use of oak (or oak products, or other woods)

4. Fermentation, maceration and pressing
Processing step
Options
Harvesting the grapes
Maturity
By hand (with/without sorting) or machine
Crushing
Proportions of whole bunches and/or whole berries
Include (some) stems or not
Juice, skins and seeds
Additions (SO2, adjust acidity)
Fermentation, maceration and pressing
Strain(s) of yeast
Additions (DAP, other nutrients)
Vessel
Cap management
Timing of MLF
Type of press and pressures
Combine or not wine fractions
Clarification, stabilisation and storage
Blending, fining (and tartrate stabilisation)
Additions (SO2)
How long?
Bottling
Filtration requirements
Closure
Maturation in the bottle

5. Grape varieties and styles
Wine: A Tasting Course. Marnie Old Published by Dorling Kindersley, p. 90

6. Five things that affect the flavour of wine, by Jamie Goode
Grape variety
Country or region
Winemaking choices
Storage and transport
The taster