![]() Some light-bodied wines, such as Pinot noir, are prone to developing volatile sulfur off-odors even when good fermentation practices are employed so no to low H 2S production yeast strains should be considered in these cases. The perception of acidity should be managed to avoid under-ripe characteristics. Cold soaking, in some cases, can allow proliferation of spoilage organisms so it is important to take appropriate microbial control actions. ![]() The success of a cold soak can be impacted by fruit quality, temperature of fruit at reception, and temperature management during cold soaking. Dornfelder was bred in 1955, originally developed for use as a blending wine to add color to pale red wines, but has quickly become known as a classic. Cold soaking is a practice often utilized to increase extraction of anthocyanin.Winemaking practices for these varieties should be optimized to facilitate color extraction. These varieties tend to be lower in color (anthocyanin) for a variety of reasons, depending on varietal. UNIQUE WINEMAKING CONSIDERATIONS Ensuring good color extraction They often express red fruit and floral aromas. Light-bodied reds are red wines that are generally low alcohol, low tannin, with moderate-high acidity. Download Light-Bodied Red Wines Learn how we think about "Light-Bodied Reds" to determine if this style guide is right for you: DEFINITION ![]() We created these Scott Labs wine style guides to provide both process and product recommendations for helping winemakers achieve their stylistic goals. Winemakers can drive wine style based on key processing decisions and correct product choice. pdf Download LIGHT-BODIED RED WINE STYLE GUIDE This article contains a pdf download with complete process and product recommendations. ![]() Applies to: w inemakers making light-bodied red wines in a variety of styles. ![]()
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