1. Making Red Wine NMSU AGE 420 – M03 CRN 40680© 2011

2. What do we need Suitable Location Grapes Cleaning Supplies Processing Equipment Analytical Equipment Additives Fermentation Containers Storage Containers NMSU AGE 420 – M03 CRN 40680© 2011

3. Suitable Location Location Temperature controllable 50F* to 90F* Water Availability Drainage Easy Access Secure NMSU AGE 420 – M03 CRN 40680© 2011

4. Grapes Clean Healthy Fruit No MOG (Material Other than Grape) NMSU AGE 420 – M03 CRN 40680© 2011

5. Grape Berry Components Sugars Acids Aromas Phenolics (Anthocyanins) Nitrogen Compounds Other Compounds NMSU AGE 420 – M03 CRN 40680© 2011

6. Evaluation of Fruit Visual Assessment Physical Assessment Tasting Assessment Measurements NMSU AGE 420 – M03 CRN 40680© 2011

7. Cleaning Supplies No Cleaning Agents containing Chlorine Hot Water TSP (Trisodium Phosphate) Citric Acid SO2 Solution Ozone NMSU AGE 420 – M03 CRN 40680© 2011

8. Processing Equipment Destemmer/Crusher Wine/Must Pump Grape Press Hoses Fittings Buckets Punch Down Device NMSU AGE 420 – M03 CRN 40680© 2011

9. Analytical Equipment Refractometer Hydrometer with Cylinder PH Meter Scale w/1g increments NMSU AGE 420 – M03 CRN 40680© 2011

10. Additives Tartaric Acid Yeast Yeast Nutrient Enzyme Fermentation Tannins NMSU AGE 420 – M03 CRN 40680© 2011

11. Fermentation Containers Open Top Container Larger Closed Top Containers for Pump-over Containers need to be Food Grade (Plastic or Stainless) Containers should be easy to clean and handle NMSU AGE 420 – M03 CRN 40680© 2011

12. Storage Containers Stainless Steel Glass Wood Food Grade Plastic Must be able to close the Container Air-tight NMSU AGE 420 – M03 CRN 40680© 2011