Techniques

Pectic enzymes are often used in fruit and other high-pectin wines to aid in clarity, but also serve as a useful tool post-crush to aid in juice, color, and aroma extraction for many grape wines.

Keep the color in your reds by learning about color stability and how to achieve it.

Red wines from hybrid grapes can be frustrating — one day you have a deep garnet wine and the next you are wondering where the color went. Color stabilization is the key,