Open Top Barrel vs T-bin Fermentation for Petit Verdot (2014)
Rachel Stinson-Vrooman
Stinson Vineyards
Purpose
Assay sensory differences in Petit Verdot fermented in open top barrels vs. t-bins.
Methods
Identically harvested petit verdot was destemmed and separated equally (wt.) into open top barrels (trial) and t-bins (control). After processing received the same additions and punch down program. At the end of AF, they were pressed identically, racked to identical barrels (Taransaud M+ 2014), and inoculated with ML bacteria. 5g/hL SO2 added upon completion of MLF.
Results
The wine fermented in T-bin had slightly higher volatile acidity, pH and ethanol. Sensory results were not significant between wines.
Figure 1: current labs:
