Tannin Extraction During Saignée, Water Addition and Extended Maceration
Ending up with less juice may be a small price to pay when the trade-off is a wine with improved chemistry and sensory profile.
Jan 2011 Issue of Wine Business Monthly
What do you do when your Brix creeps up to 28°? Do you water down; bleed the juice off first and then water down; or bleed off, water down and extend the contact time all combined? In the article, “Chemical and sensory effects of saignée, water addition and extended maceration on high Brix must,” James Harbertson and his team took a very ripe (28° Brix) Merlot from Columbia River, Washington and tested all of the above techniques. Then they examined how each impacted ...
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