Engaged with the Altiras companies as CEO, Steven Marshall is a Houston-based executive who manages a firm that has a top role in the worldwide global beneficial use services sphere. With Altiras, he provides innovative pathways toward enabling beneficial use and reuse strategies for chemical and fuels marketplaces. An avid traveler with a passion for wine, Steven Marshall pursues winemaking in his free time.
Creating a bottle of wine begins with harvesting grapes, which is traditionally accomplished with shears and has been supplanted by mechanical harvesters in modern estates. In warm climes such as the Mediterranean, night harvesting is most common, while in colder climes day harvesting prevails. The timing is important in defining the sugar levels of the grapes that are next destemmed and crushed.
At this point white and red varieties differ, with white grapes transferred to an additional press that removes any seeds and skin. The pure extracted juice is then allowed to settle, with the bottom sifting sediment finally racked, or filtered from the settling tank, prior to fermentation. With red wines, the grapes are simply destemmed and lightly crushed before fermenting begins, as it is the skins that give them their distinct flavor and color.
