Article

The Power of Tannins

You may think of tannins as no more than the drying or puckering sensation they provide; however, tannins also play a role in mouthfeel, col

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Maximizing Color Extraction

Technique

Pectic Enzymes

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 j

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Adding Skins to a Red Ferment

Q: How many grape skins would be too many to add to a Syrah must?

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Thoughts for Underripe Red Grapes

I assume it’s possible to make a rosé from Syrah, right? How long on the skins should I leave it to get a good pink color?

Article

Maceration Considerations

As harvest nears it is time to make a plan of action for how you will proceed with each batch you plan to make this fall. With red wines the

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Brown Colored White Wine

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Color Problems In My Pinot Noir

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Red Wine Stabilization

Technique

Red Wine Color Stability

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

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Color Loss in Candy Cane Wine

Article

Skin Contact Decisions

Winemakers have to decide how long to macerate their grapes to make the best wine. But how? Too little skin contact and the wines can lack c

Article

Perfecting and Protecting Wine Color

It’s said that people eat and drink with their eyes, and when it comes to wine there is no exception.Find out how to create and protect the

Technique

Red Hybrid Color Stabilization: Tips from the Pros

Wine-wizard

How do I really know that my juice is Syrah, and are there Syrahs that don’t have that deep purple color?