Since white wines are more delicate and too hot a fermentation temperature can damage their aromas, we try to control the speed of the fermentation with the use of refrigeration. The cooler the temperature of a fermenting tank, the less chance there is that some of the delicate fruit flavours will be blown off into the surrounding air. Tank Names - Strange as it may sound, all of our large stainless steel tanks are named after people in the wine industry who have helped Tinhorn Creek get up and running. These people are a constant source of support and knowledge. It is the seeds that add tannins to the wine.
Tannins are the flavour compounds that contribute to a red wine's ageability.
The astringency and mouth-feel that red wine tannins add to a wine soften over time as a wine ages and becomes more velvety. The red grape skins add the red colour to a wine. As grape juice ferments it produces a tremendous amount of carbon dioxide. With red juice, this gas goes to the surface of the tank and pushes all of the skins to the top. In order to get the colour to the entire tank, the skins need to mix with the rest of the juice.