Ants_Elixirs
Member
- Joined
- Apr 10, 2015
- Messages
- 69
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I guess it's the noob in me, but I'm wondering about wine body. Until I started my own wine this never occurred to me.
When one pours a Merlot or Pinot Noir or some other hearty red, the wine is very dark. In fact the body would pass for grape juice if one didn't know it was wine.
I'm currently working on my second batch of fruit wine and I've noticed that once fermentation reaches an alcohol content of 6-8% it seems most of the body and some of the color is gone.
Where does all the color and body come from in grape wines?
Just wondering.
When one pours a Merlot or Pinot Noir or some other hearty red, the wine is very dark. In fact the body would pass for grape juice if one didn't know it was wine.
I'm currently working on my second batch of fruit wine and I've noticed that once fermentation reaches an alcohol content of 6-8% it seems most of the body and some of the color is gone.
Where does all the color and body come from in grape wines?
Just wondering.