Light Color, Light Body , light taste one more time

Light Color, Light Body , light taste one more time

Post by Mark Hovania » Sat, 26 Sep 1998 04:00:00



There was a recent posting for this problem but it seems to be off the
server.

Can anyone offer some input of bringing out these fuller side of these
characteristics for my Cab, Pinot and Merlot ?

Also, I have been told that the pro's in Ca. add Tannin (and acid-
Tartaric up front, Citric before bottling) to all/most of their
harvest.  Is this true ? If so, how much ?

 
 
 

Light Color, Light Body , light taste one more time

Post by Paul Jean Jr » Sun, 27 Sep 1998 04:00:00


1. If making wine from kits, cut back on the water (1-2 litres less).
2. If from grapes, leave juice and skins in contact for up to 8 weeks (to
taste).
3. If from juice, add concentrate to taste or buy skins and try 2.
Paul Jean Jr.
Publisher, Getting Started in Winemaking by JE Underhill
Quote:

> There was a recent posting for this problem but it seems to be off the
> server.

> Can anyone offer some input of bringing out these fuller side of these
> characteristics for my Cab, Pinot and Merlot ?

> Also, I have been told that the pro's in Ca. add Tannin (and acid-
> Tartaric up front, Citric before bottling) to all/most of their
> harvest.  Is this true ? If so, how much ?


 
 
 

Light Color, Light Body , light taste one more time

Post by TomS » Mon, 28 Sep 1998 04:00:00


If the pH is too high, bringing it down at te start of fermentation will
help the wine retain all the color it should have.

If the pH is in the right range (3.2-3.5) why worry about color?  I've had
some really elegant wines that were a little light in color, but great on
the palate.

Tom S