The following links provide practical information on winemaking practices and demonstrations that have been included in the AWRI’s winemaking treatment trial workshops, as well as other winery operations such as wastewater management. Aeration of ferments Amber wine Cap management Carbonic maceration Cold soak Enzyme addition Eucalyptus leaves Extended post-fermentation maceration Fermentation temperature Flotation Grape solids Hyperoxidation Lees contact Matter other than grapes (MOG) MLF timing Oenotannin addition Saignée Skin contact Wastewater management Water addition Whole bunch fermentation Yeast choice
