For The Love Of Port

Whole cluster inclusion and whole berry fermentation (where the grapes are destemmed but whole) can keep the seeds encapsulated by the pulp and skins which decreases the extraction of seed tannin. Both techniques (whole cluster and whole berry) are commonly used in Burgundy to manage seed tannin (especially since the seeds are rarely brown).

Roy, you forget part of this? :type:

From a winemaker friend:

Roy,

I just went for a night cap a glass of Cab Sauv...and saw your post...first the most g_d less tannins come from seeds...they are the most astringent nasty tannins and there is a fine line between the good and the bad...if the seeds are green or unripe it's pucker city ...if the seeds are deep brown and sold then you got something you need to age the wine...if not run...anything that is pure astringent green tannins that may polymerize in 50 years and fall out...so I ask a question are we making wine to drink now and hold for a few years or are we making wines that will out live us winemakers..I am guilty I made a 100 year peaking wine Ice...this will live for that long and longer if re-corked right...I have a few cases tucked away for 5 generations ... this is how us winemakers play with tannins by understanding how to extract a small amount the ripe tannins...that is

Tannins run as monomers first then they polymerize into 5 or 10 or 15 unit tannins,,,the smaller the tannin the more astringent they prick your palate like darts...thus over time a salt is percipated tartaric acid is dropped out bound to an anthocyanins is grabbed thus the Ice TEA

Andy Velebil wrote:Roy, you forget part of this? :type:

Andy, I'm with you. At some point soon there will be a question or a non-Dutch explanation from Roy :help:

:help: :help: :help: