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Any tips during maceration to prevent problems down the road?



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Kinnek Knowledge Team

Three of the four major sources of tannins are present during maceration monitoring, so tannin extraction is very important.
You do have some control over how much tannins are extracted by manipulating maceration temperature, duration, and the amount of stems included. By reducing any of these three variables you can reduce the amount of tannins extracted.

If you over extract the tannins you can try to fine them out but you may end up having to age the wine much longer than you originally attended. Over time those tannins will bind together and precipitate out, however you may be waiting several years if this is taken too far.

Apr 4, 2016

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