Recent content by Paolo_pin

Yes, this is exactly what happens in barrels, but sadly we can not talk about an increasing in wine aromas in a simply way. First, even if everything else is concentrating, aromas are going to get partially lost for some reasons. One reason is wood absorption, so aromas are bond to the wood...

Yes, i agree with you indeed. I just wanted to add something to your good answer. If you get a toasted barrel and it got "neutral", then we miss the main point of it! If they are "old barrels", than the aroma releasing will be very small. Also, micro-oxygenation will be less than the original...

Thank you, a very good article, full of interesting advises. I may add i tried many times with ellagic tannins, they are effective on H2S (egg smell) only, i could never save a wine from mercaptans with tannins only. Dosage, even in white wine, from 10 to 20 g/hl of chestnut tannin (cheap and...

Micro-oxygenation can help concentrate a red wine because it helps reactions among anthocyanes and tannins via acetaldehyde bonds. We can not speak of a real concentration per se, basically we must speak about a "preservation" of polyphenolic wine potential. Apparently, it does not help to...

I am sorry but yes, you are wrong. The truth is that barrels increase wine concentration because alcohol/water evaporation (and thus, refilling), also wood release tannins and polysaccharides, but it does not mean that we have an increase in flavors! What will happen is a "change" in flavors...

Basically you are right, but lately, starting since not-toasted oak barrels, we can expect also a great increase in polysaccharides and tannins (increase structure, mildness, sweetness) and, even more, a totally new set of fruits (coconunt/apricot from whiskey lactone) and flowers (acacia like ).

Well i do not have experience about pectic haze. To me, pectines acts as a stabilizing agents only, that means they can fix steady any haze, but they are not the first agent of the haze. I would suggest you to make some easy assays to understand better what is happening. 1. buy some bentonite...

Well, this is an interesting and intriguing topic. I also can say, very modern! Indeed, actually, choosing among native fermentation or not depends by many factors, nevertheless there are some indiscutible points to keep in mind when the decision has to be done. First, what will ferment in our...

Actually, Lisozyme is going to be substituted by Chitosan, a fungal derivate acting against primarly Dekkera-like yeasts and any sort of bacteria. It works for a time way longer than Lisozyme and it does not carry haze problematics. Keep in mind, it does not affect Saccharomyces activity, so do...

True! In Germany, many Gewurztraminer are still with a little residual of sugar. Keeping such a wine microbiologically stable is difficult, so MLF is always not a good idea! They usually have high total acidity and low pH values (under 3,30). Also, primarial aromas are better preserved without MLF.

I agree. Lysozime is a good way to stop MLF but it will work for short time only. It is affected by thermical degradation and it will subdue to proteic haze. This means, you will need to remove it with bentonite (difficult, thought) to keep the wine clear for further bottling.

I totally agree with mr. montanarick! pH value and acidity looks like far than enough in your wine. Sometimes, after my experience of daily tasting and daily acidity management in any sort of wine, i can say you should try with something else. What exactly your wine is lacking? Do you find it as...

i totally agree with you.

Indeed, as fat style is related to mannoprotein content. But MLF fermentation is not a obligate "happening" during sur lie. It just can happen either not.

Hello, are you sure the buttery taste was not due to dyacetil formation? This happens during MLF and not just because you set your wine on the lees. Lees will help indeed in a further complete extraction of therpene volatile compounds. Take care.