Wine Business Monthly - The Leading Print Publication for Wineries and Growers
Sign In | New User? Register

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 ...
» Article access restricted to registered members of

Don't Have an Account?

WBM is the leading publication for the Wine Industry.

• In-depth Product Reviews
• Industry Trends & Analysis
• Access to over 10 Years of Articles

Registration is FREE and EASY.

Already a Member?

Click the button below to sign in:

subscribe | archive | advertise | 800-895-9463

Copyright© 1994-2015 by Wine Communications Group. All Rights Reserved. Copyright protection extends to all written material, graphics, backgrounds and layouts. None of this material may be reproduced for any reason without written permission of the Publisher. Wine Business Insider, Wine Business Monthly, Grower & Cellar News and Wine Market News are all trademarks of Wine Communications Group and will be protected to the fullest extent of the law.