Cesare wrote:Future blog material
What's "natural" and what's manipulation? Is adding yeast manipulation? What about refrigeration, or protecting wine from air?. I have had one custom crush client who added some Mega-purple; IMHO it did not improve the wine. I think it has more potential for use in weak, insipid wines (and this is what characterizes low end wines, not any nasty flavors as the writer inferred). The same client did concentrating trials with reverse osmosis, but decided against using it; concentrating a wine doesn't improve it unless it's overly thin and weak on all counts.
A number of years ago a winemaker friend (who made all stainless steel fermented, non-ML Chardonnay went off on "manipulated Chardonnays" - barrel fermentation, ML, etc. I told him my point of view, that his winemaking techniques were more manipulative: juice centrifugation, temperature control, inhibiting ML, and that the more natural way was to just put juice in a barrel and let it do its thing.