Because of their chemical composition under wine pH (acidity) and fermentation conditions it’s quite possible these color compounds won’t stay red, or in solution, very long.
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Not everyone loves a buttery Chardonnay but for those that seek out this characteristic the Wine Wizard has some sage fermentation advice to achieve buttery bliss. Also, one reader wonders about adding pectic enzymes in a red wine and another is perplexed by the numbers in his recently purchased juice.
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Practical Advice For Oak Chips and Volatile Acidity
Because of their chemical composition under wine pH (acidity) and fermentation conditions it’s quite possible these color compounds won’t stay red, or in solution, very long. Already a member? Log In