Mastering Maceration: Chik Brenneman ’09


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How long should you let your red grape juice ferment on the skins? Tannins, color and flavor compounds are all extracted during maceration and give red wines their structure. Learn about the keys to running a productive maceration, specific techniques and what to avoid to bring out the best in your red wines.

Chik Brenneman is the Winery Manager and Winemaker for the University of California at Davis.  He is responsible for supporting the teaching and research winemaking activities.  In any given harvest he will make wine from over 50 different varieties.  Prior to coming to UC Davis he worked as the Production Lab Manager for Woodbridge Winery in Lodi.  He has worked  as cellarmaster for both Amador Foothill Winery and Domaine de la Terre Rouge in Amador County’s Shenandoah Valley after receiving his Master’s Degree in Enology in 1998.  He started making beer and wine at home in the early 1990’s.

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