using oak to control "green-ness" in primary?

[Paulc]

Anyone have a recommended starting dosage per gallon to control unwanted green flavors in a red must? Thanks, paulc

 

[JohnT]

not sure what you mean by "green

 

[robie]

I'm not sure, either. Sounds very interesting, though. If you read something about this on the internet, send us a link. If no link, let us know a little more about what you mean.

 

[Paulc]

I have read, can't say for sure where, that under-ripe grapes, or simply leaving the wine on the must too long can bring out too much green pepper and similar flavors. To combat the green pepper while trying to get more color or tannin from red must you can put american oak into the must and the oak apparently ties up the phenols responsible for the green pepper smell/flavor.

Anyone heard of this? paulc

 

[ibglowin]

Vegetal "off flavors" can be controlled to some extent by picking a yeast that has been formulated to help reduce those specific characteristics.

Green is a pretty standard term for a young wine that hasn't been aged at all or very much.