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- Nov 7, 2019
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I've been reading some research into hybrid wine tannins and found it interesting that the lack of tannins in many hybrid wines stems not from the lack of tannins in the grapes themselves (thought it can contribute), but from the poor extraction of the tannins. It seems that contact with the grape pomace can reduce the tannin levels in the must, as the pomace seems to absorb tannin, making techniques like extended/cold maceration reduce tannin levels rather than increase them.
I was wondering if this is true with newer hybrids that retain better tannin levels (ie: Ploucher bred grapes like Petite Pearle)? Like, do those varieties just have naturally high levels of tannin in the must shortly after crush, but will suffer a reduction with extended maceration? Or something else?
I was wondering if this is true with newer hybrids that retain better tannin levels (ie: Ploucher bred grapes like Petite Pearle)? Like, do those varieties just have naturally high levels of tannin in the must shortly after crush, but will suffer a reduction with extended maceration? Or something else?