Agriculture Reference
In-Depth Information
Grape Tannin
Tannins are responsible for the astringent taste of a wine.
They are present in the skin and seeds of grapes, and so wines
that result from conducting the primary fermentation with the
skins and seeds will tend to have more tannin and have more
astringency. White wines derived from pressed juice are
therefore less astringent than red wines derived from
fermenting with the skins.
Ingredients other than grapes can have more or less tannin
content, and that content will vary based upon the amount of
time whole fruit is left in the primary fermenter as well.
Pectic Enzyme
Pectic enzyme is needed to break down the pectins in fruits so
they won't leave a cloudy haze in the wine. Grapes have
enough pectic enzyme naturally, but all other fruits you are
likely to use will need some help.
Fermentation Inhibitor
It can be difficult to judge when fermentation is completed.
Early in winemaking it is also common for the home wine
maker to be a bit impatient (and justifiably so!) for the
finished product. The unfortunate side effect of bottling a bit
too early is a wine bottle with a popped cork (and
corresponding mess) or even a shattered bottle. Sometimes
you can get lucky and just end up with a barely perceptible
sentiment and a lightly sparkling wine. In wine judgings, this
is considered a defect in a still wine, but for home use it is a
delightful thing. Still, if you want to make sparkling wines it
