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In Reply to: RE: Well, that's good news! posted by triodesteve on July 02, 2011 at 07:40:55
It's fine to pass along the name of a good wine you had recently, which most forums do. But I think it's more interesting to hear information from winemakers such as yourself, and industry insiders, giving out info that you can't get elsewhere.
When you mention finishing tannins, do you mean that they are added? I always thought the juice sat on the seeds and skins and got the tannins from contact.
Follow Ups:
Yes, they are added right before bottling. Powder form.
We (I guess I don't speak for everyone) also use powdered tannins (derived from chestnut trees) during fermentation. They basically drop out after fermentation, but the tannins from the skins then stay in the wine instead of dropping out.
Tannins can also be used to bind up other things (mold) and then taken out with gelatins.
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