glycerin in extract

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Rice_Guy

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Question of the hour; I have a cyser done with crab apple, the tannin bite is dominating the afternotes as well as dehydrating the mouth. Bryan, You are using glycerin on a red, ,,, what does it do to the tannic flavor notes? Second what might gum arabic do to mellow out tannic flavors? Any other tools on high tannin?
Interesting. I found that 1 oz/gallon make a marked difference in last year's Merlot. I bottled 1 bottle without, the remainder of a carboy with. A month later we tasted both, and the mouth feel of the with-glyerine was clearly better, and the legs in the glass were thicker and heavier. I'm wondering what is different that we got different results.
When making liqueurs, I use 1 oz per liter, and that is a tremendous difference.
@hounddawg you are using crab apple, have you dealt with high tannin? I am wishing I had sampled you on some some Prairie Fire variety so you could rate the intensity.
 

winemaker81

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what does it do to the tannic flavor notes?
Glycerin softened the wine overall, although the test wine was not highly tannic, so I can't say I noticed a difference in tannin.

Fining with egg whites is supposed to reduce tannins, although I've never had a wine tannic enough to do it myself. I've not used gum arabic.
 

Scooter68

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By the way Glycerin will also add some sweetness as well. You can see this if you put just a drop on your finger and taste it. Go easy though Glycerin is also good for flushing out the ol digestive tract. ;)
 

Ty520

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aging on wood also adds glycerol, Chestnut and Ash having a relatively higher concentrations
 
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Raptor99

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Ty520

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I've started collecting samples and running bench tests to do just that:

my findings so far (not complete yet)...

Species & Tasting Notes:

  • Acacia:
  • Apple:
  • Apricot:
  • Birch (Yellow): Toffee, butterscotch, marshmallow, croissant, honey, light root beer, light wintergreen, woodsy (mostly aroma), moderate tannins
  • Cherry: Light toffee, earthy, ripe cherry, grass, fried bread, light vanilla
  • Chestnut: light vanilla, coffee, cinnamon, high glycerol
  • Hickory: Honey, Smokey, tannin, apple sauce, cocoa, woodsy, coconut, hay
  • Maple (hard): nutmeg, cinnamon, syrup, bread/bakery, cream, cocoa
  • Maple (soft): Yellow cake, light smoke, banana, nut, toasted bread, orange
  • Mulberry:
  • Oak (American): Vanilla, woodsy, coconut, cinnamon, pepper, pastry, caramel, low tannin
  • Oak (French): cinnamon, allspice, high tannin
  • Oak (Hungarian): Subtle vanilla, chocolate, coffee, woodsy, coconut
  • Oak (Oregon): Molasses, clove, stewed berry, smoke, BBQ (*Note: requires long seasoning to break down bitter, astringent tannins)
  • Oak (red): Red berries, toasted marshmallow, peppery, resinous (*Note: requires long seasoning to break down bitter, astringent tannins)
  • Oak (Spanish): Clove, cinnamon, pepper, dried fruit, nutty
  • Pear: stewed fruit, grassy
  • Sassafras: Vanilla, Sage, Wintergreen, Root Beer
  • White Ash: Smokey, stewed fruit, marshmallow, grass, bread, light sweetness, high glycerols
Compound descriptions:
  • Lactones: Woodsy, coconut
  • Vanillin: vanilla
  • Eugenol/Isoeugenol: Spice, clove (resulting from seasoning)
  • Furfural: Results from heat during the toasting process, these compounds possess aromas of (in order of char level): caramel, butterscotch, faint almond, coffee, marshmallow, campfire
  • Guaiacol/4--methulguaiacol: char, smoke (resulting from charring process)

SpeciesLactonesVanillinsEugenolsFurfurals

Acacia
Apple
Apricot
Birch (yellow)medlowlowMed/Hi
CherryMed/LowMed/LowMed/LowMed/Low
Chestnutmed/lomed
Hickorymed/hilowlowmed/lo
Maple - Hardmed/lowmedmed/lomed/low
Maple - Softmed/lowmedlowmed/hi
Mulberry
Oak-Americanmedmed/himedmed/hi
Oak-Frenchmed/LowMed/LowMedMed
Oak-HungarianMed/Himed
Oak-OregonMed/Hilowmed/himed/hi
Oak-RedMed/Hilowmed/himed/low
Oak-SpanishmedMed/Hi
Pear
SassafrasloHighlolo
White Ashmed/hilolomed/high
 
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hounddawg

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Question of the hour; I have a cyser done with crab apple, the tannin bite is dominating the afternotes as well as dehydrating the mouth. Bryan, You are using glycerin on a red, ,,, what does it do to the tannic flavor notes? Second what might gum arabic do to mellow out tannic flavors? Any other tools on high tannin?

@hounddawg you are using crab apple, have you dealt with high tannin? I am wishing I had sampled you on some some Prairie Fire variety so you could rate the intensity.
i use soe crabapple in most all my wines to add that pop at the end,
Dawg
 

winemaker81

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In another thread I reported the results of a taste test of a wine 8 month after bottling, with and without glycerin. The with-glycerin is mellow although the oak is a bit aggressive. Everyone who has tasted it, likes it.

The without-glycerin is very harsh and unpleasant. The difference is startling in how the glycerin tamed the harsh flavors.
 
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