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The Australian Wine Research InstituteThe Australian Wine Research Institute

 

The Australian Wine Research Institute > Services to Industry > Winemaking > Winemaking practices

Winemaking practices

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
  • 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


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