Enhancing the body of your grape wine with bananas is a time-honored technique among home winemakers. Bananas are rich in complex polysaccharides — long-chain sugars — that, when extracted, can impart a pleasing viscosity and subtle sweetness to wines. This method is particularly beneficial for wines that may lack depth or feel “thin” on the palate.
PSA: For all of you existing or aspiring commercial winemakers out there, be aware that this unorthodox technique is for home winemakers only! If commercial winemakers like me add fruit juices or flavors to our wines, all of a sudden we’re in “formula wine” territory and it can no longer be classified as “table wine.” Home winemakers, unfettered by federal or state winemaking rules and legal definitions, you are free to roam about the cabin!
So . . . how would one even start to approach the use of bananas in home winemaking? Some winemakers first prepare what could be called “banana water.” For a 5-gallon (19-L) batch of wine, consider using 5–10 ripe bananas. Slice them and simmer in water for about 20 minutes to extract the desired compounds. It might be easier to use dried bananas (available in most grocery stores) as they won’t break down into unsightly mush during the steeping process and will be easier to strain out. For 5 gallons (19 L) — and I’m just guessing here — try a couple of handfuls simmered in 2 cups of water. After simmering, strain the mixture to remove solids, cool, and then add the resulting liquid to your primary fermentation vessel. This process not only enhances body but can also contribute to the overall mouthfeel of the finished wine.
Before you go bananas (hah!), I would ask you this: What’s your goal in using them? Is it pre-fermentation to add some polysaccharides? In that case the simple sugars will get fermented out during the winemaking process, leaving the polysaccharides for mouthfeel and not leaving you an unstable wine. However, if it’s to add body and mouthfeel to a finished wine, it’s much easier and safer to explore some of today’s cutting-edge tools to enhance body and mouthfeel. Let’s take a look at a few that can help you take your wines to the next level without introducing fermentable sugars that can cause dangerous secondary fermentations.
Mannoproteins: The Body Boosters
Derived from yeast cell walls, mannoproteins add roundness, enhance mid-palate weight, and even aid in tartrate stability.
• When to use: Typically post-fermentation, during aging, or just before bottling.
• How much: Check your supplier’s recommendations, but common doses range from 20–100 mg/L.
• How to add: Dissolve in a small amount of wine first (if it comes in powder form) then mix into your batch. Give it time to integrate and work its magic.
Gum Arabic: The Secret Softener
Derived from the acacia tree, gum arabic has been used in food and candy making for hundreds of years and helps round out tannins, reduce harshness, and create that oh-so-smooth sensation on the finish. If you’ve ever had a wine that felt velvety without being flabby, gum arabic may have played a role.
• When to use: Just before bottling for maximum impact.
• How much: Generally 10–50 mg/L.
• How to add: Pre-dissolve in a small volume of wine, mix thoroughly, and allow a settling period before bottling.
The Golden Rule: Always Bench Trial First
Always run bench trials before making any full-batch additions. Take a small sample of your wine (say, 100 mL), add a proportionate dose of your chosen additive, mix, and evaluate. Give it a little time to integrate before making your final call.
Whether you’re looking to soften astringency, build structure, or round out a thin wine, these modern winemaking tools offer home vintners a world of mouthfeel-building possibilities without having to use mushed up (and then filtered out) bananas.
