Page 27 - Grapevine SeptOct 2021

In The Winery

conditions are suitable for planting is between 34
to 36 degrees Fahrenheit (1-2 C). After harvest,
when bringing the grapes in for processing, it’s
unknown what the current weather and ambient
temperatures will be until they are upon you. If too
warm, best practices advise a cool-down period
before pressing, after pressing, or both, depend-
ing on the variety and type of fermentation used.
If that’s not possible, it may be advisable to store
grapes in a temperature-controlled facility until
ready for processing.

Refrigeration Capabilities are Necessary
for Quality Wine Production

Carolyn A. Warnebold is the majority owner of
OakGlenn Winery, located in historic Hermann,
Missouri. OakGlenn Winery produces about 400
gallons of their popular Norton variety from an
original vine stock planted in 1859. Other wines
offered onsite are grown and processed at separate
locations.

“There is no doubt that without a good refrig-
eration system, you’re not going to achieve good
wine,” said Warnebold. “Our grapes go through
crush immediately after harvesting and are then
placed in fermentation tanks for 24 hours before
adding the fermentation ingredients. During fer-
mentation, the must has to remain at 70 F. Our
chilling equipment runs a glycol and water solution
at 65 F through jacketed tanks to control the cold
fermentation of the must.

After a 10-to-14-day fermentation, we press, tank
and hold the juice and grapes at 65 F until the fer-
mentation and settling process is complete. The
juice/wine is then racked after two months, placed
in another tank where the wine rests at 32 F. Two
weeks before bottling our wines, we drop the tem-
perature to 22 F to drop any further tartrates. Our
wine is then filtered immediately before the bot-
tling process and is usually ready after six months.

We process our white wines and blends similarly,
except for the fermentation, which is done with
juice only. We do not perform any further barrel
aging of our wines. We hold our bottled wines in
our tasting and sales rooms at a consistent 45 F.”

All of the tanks at OakGlenn Winery use the
same glycol and water chilling system to control
temperatures and guarantee consistency, includ-

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