Richardson presents us with three different options to potentially improve his wine. Of the three potential improvements believe that option 1: Prevent Excessive Oxidation is the best improvement to implement. By choosing option 1 , Richardson can create a wine that will be more consistent in flavor and quality with minimal costs. The downside to using 502 for minimizing oxidation is that it can compromise the wines complexity.
Initially Richardson will risk losing some Of his crop during testing, but with his back round in chemistry he should be able to perfect this method of wine aging and find a way to make wine where taste and quality will not be compromised. I don’t believe option 2 to be a viable improvement. While creating a darker wine could potentially increase sales by about 10%, it would likely negatively alter the taste of the wine.
To implement this process Richardson would need to make a hefty invest in a Rottenness that would cost approximately $30,000. Additionally, Richardson was quoted stating that he does not like the darker, more powerful Pinot Noir wines. The last improvement, option 3 is the most hazardous of potential improvements. Whole bunch fermentation is a slower fermentation process and this process is difficult to control by the wine maker.
If the temperature were to fall or rise too far then the entire batch could be ruined. This process could provide more complexity and depth to his wine but Richardson himself was unsure if the wine produced would be successful, even if implemented correctly. Richardson has a strong science back round and experimenting is something he enjoys doing. Believe that Richardson would be very comfortable and successful in finding the optimal ASS levels to prevent excessive oxidation and create the perfect wine.