Basically, I believe that anything not directly related to the four big things above is a small thing. For example, the choice of which specific tannin and specialty yeast extract products to use is much less important than the choice of whether to use them or not.
The choice of which yeast or bacteria strain to use is of much less significance than how they are prepared and what rates are used, in order to assure complete fermentations.
What specific nutrients to use (Fermaid, Superfood, or yeast extract, yeast hulls and Cerevit) is less important than assuring that adequate nutrition is present to ensure a complete fermentation. The larger question is how much DAP to use in conjunction with one or more of these other foods.
The actual temperatures of fermentation and rates of change are not as important as simply making sure the ferment is not too hot or too cold. The same can be said for frequency and total number of punchdowns, which in my opinion are primarily done for temperature control-not too many and not too few.
What protocol is used to clean the Pod is less important than assuring that the user does clean it.
Given the capabilities of the WinePod press, the difference between light, medium and heavy pressing are likely be very small in most cases.
An exception to the big/small dichotomy might be whether or not to do extended maceration. From my own experience I would never recommend that Pinot Noir be extended past normal fermenting to dryness. On the other hand, I believe that Bordeaux varietals produced by extended maceration are generally more palatable than those that aren't. Other red varietals fall somewhere between these extremes. Vineyard location factors in - low-yield, small berry, highly tannic fruit will produce a more palatable wine from extended maceration regardless of varietal.
Another exception might be fining. Fining is a method something to the must and letting it settling to the bottom. In my opinion fining is always remedial. My objective in commercial production is never to have to fine a wine. The questions of whether or not to fine a particular wine, what to use, how much and when require the application of professional expertise and so are best avoided altogether. I see part of my role as identifying protocols and methods to use with ProVina-sourced grapes that result in wines that don't require fining. But there are going to be WinePod wines that will benefit from a bit of remediation. Over-oaking and oxidation can be somewhat ameliorated with a combination of milk and egg whites. Excessive harsh tannins can be removed with egg white and/or gelatin. How to provide the professional expertise to assist the WinePod user base in making fining decisions is an open question at this time.
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