On the inside cover of the recent Brouwland mailshot was a step by step guide to Making Your Own White Wine.
The grapes used were Trebbiano and interestingly it mentions Skin Contact at <10c for 3 days and refers to it as Maceration Pellacullaire.
In all the books I've read so far, none of them has ever mentioned any skin contact for white grapes and I was wondering what this would do to the finished wine in terms of taste.
The Trebbiano I made last year was rather uninspiring until I started playing with acid levels in the finished wine. With a 1g/l increase to get the acid to 6g/l the wine is much better but any more than that and all I can taste is the acid. I used Lalvin D47 and fermented the must with no sugar or acid additions, starting numbers were SG 1.073 TA 5g/l.
Could skin contact make a "bigger" wine with a more fruity taste or is it just going to add tannin?
Rob
The grapes used were Trebbiano and interestingly it mentions Skin Contact at <10c for 3 days and refers to it as Maceration Pellacullaire.
In all the books I've read so far, none of them has ever mentioned any skin contact for white grapes and I was wondering what this would do to the finished wine in terms of taste.
The Trebbiano I made last year was rather uninspiring until I started playing with acid levels in the finished wine. With a 1g/l increase to get the acid to 6g/l the wine is much better but any more than that and all I can taste is the acid. I used Lalvin D47 and fermented the must with no sugar or acid additions, starting numbers were SG 1.073 TA 5g/l.
Could skin contact make a "bigger" wine with a more fruity taste or is it just going to add tannin?
Rob
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