Vitis_Vamvakada
Junior Member
- Joined
- Oct 11, 2012
- Messages
- 4
- Reaction score
- 0
Hi all,
Good morning from Cyprus.
Oenologist here but novice wine maker!!
Have run into some trouble this year in the winery. I dont know how it happen but some misunderstanding/miscommunication led to the pressings being added into the freshly finished wine:
The wine is a dry Syrah.
It is freshly finished:
Alcohol: 12.92
pH: 3.54
Total Acid: 4.2 g/L (expressed as sulphuric) or 85 meq
This wine is bitter, astringent and makes your mouth so gritty, its like you have a mouthful of sand.
Ive never come up against such a problem and i am reluctant as to hot to go about using PVPP, Gelatin and albumen to combat it.
Do i pick one of these agents, two or all three? If a combination will be used , can they be used together? If not, then in which order.
They obviously hit different parts of the phenolic spectrum so what weighting do i give to each? to i go heavy on one and light on the other?
The knowledge is in my head but experience is non existent.
I would appreciate any help by anyone that has needed to use these fining agent for such an issue before.
The wine is now at 7 degrees Celsius between its first and second racking. I would prefer to send it through cold stabilisation first and reduce the acidity a little and see the effect on mouth-feel first then use the agents. If you disagree please give me your pointers. Ask me questions please if you need some clarification. I need to do the best for this wine as i seem to may have lost it....The tannin is very heavy
Thank you all.
Good morning from Cyprus.
Oenologist here but novice wine maker!!
Have run into some trouble this year in the winery. I dont know how it happen but some misunderstanding/miscommunication led to the pressings being added into the freshly finished wine:
The wine is a dry Syrah.
It is freshly finished:
Alcohol: 12.92
pH: 3.54
Total Acid: 4.2 g/L (expressed as sulphuric) or 85 meq
This wine is bitter, astringent and makes your mouth so gritty, its like you have a mouthful of sand.
Ive never come up against such a problem and i am reluctant as to hot to go about using PVPP, Gelatin and albumen to combat it.
Do i pick one of these agents, two or all three? If a combination will be used , can they be used together? If not, then in which order.
They obviously hit different parts of the phenolic spectrum so what weighting do i give to each? to i go heavy on one and light on the other?
The knowledge is in my head but experience is non existent.
I would appreciate any help by anyone that has needed to use these fining agent for such an issue before.
The wine is now at 7 degrees Celsius between its first and second racking. I would prefer to send it through cold stabilisation first and reduce the acidity a little and see the effect on mouth-feel first then use the agents. If you disagree please give me your pointers. Ask me questions please if you need some clarification. I need to do the best for this wine as i seem to may have lost it....The tannin is very heavy
Thank you all.