Vinny's Archive Frequently Asked Questions. Then, I'm quite gentle on cap management. They are also still a bit sweet , and o n pressing, these berries release sugar, which acts to prolong fermentation. So, we have aromatics, we have mouth-feel, and then, you get the extra tannin from the stems as well.
Natural fermentation. View all posts by Pete. To appreciate why whole stems are beneficial yet stem pieces are detremental, consider cooking with garlic: February 15, 2019 What's the difference between wine labeled as "private bin" and "cellar selection"?
The other main contribution of whole-cluster fermentation, apart from the effects of the stems, comes from the fact that the berries are typically not pressed but crushed only under their own weight in the fermenter.
Mark Shipway over 1 year ago. I look forward to the trend slowing down. You must be logged in to post a comment. He lives in New York City, where he writes about food and drinks. Others—for instance, Ronald S.
For many people, colour is an important property of the wine. Theoretically, a higher pH could reduce the ageability, but the addition of stem tannins could increase the ageability and stability of a wine.Winemaking 101: Whole cluster fermentation with Todd Hamina
Here it gets very complicated. Every pick is evaluated on its own merits to decide how much will be whole cluster. Scott McLeod over 1 year ago in reply to Adam Lee.
There are many different ways of doing whole-bunch fermentations. Yes, but it probably has more to do with the management of the fermentation than the grape variety.
This changes the texture and adds some fruit sweetness. And in between these two extremes is a range of middle positions, each with its own prophets and acolytes. I find you can get this lovely umami chicken stock character with having the berries ruptured but with stalks included.