The idea of using fresh ginger root in winemaking is to act as an antioxidant
Lane Tanner (our winemaker) has always used lower levels of sulfur. The idea of using fresh ginger root in winemaking is to act as an antioxidant thereby pro- tecting the wine naturally. Since ginger is an antioxidant, the need for sulfur is minimized.
After pressing the grapes, the must is placed in stainless steel tanks and fresh gin- ger root is added to the must. The ginger root is placed in a large cloth sack which is then placed in the fermentation vessel. The ginger root is present in the must as it ferments and then stays in the fermented wine during elevage. It is removed just prior to racking and bottling.