Kohatu

Kohatu

and tartrate stability

the diversity of tannin polymers in wine is infinitely complex and surely one of the truest chemical markers of terroir that winemakers have little influence on

but other volatile acids such as Ethyl Acetate play a fundamental role in the expression of VA

although it is generally the most abundant and stable

The decay of free anthocyanins is inevitable as they are finite and unstable

Blend: 34% Grenache

Blend: 45% Cabernet Sauvignon

Parameters: pH

if you do choose to add nutrients

WINEXRAY’s study with UC Davis in 2022 found an additional 60% reduction in extracted protein-precipitable tannins due to extended maceration of heat-damaged fruit

conditions which accelerate oxidation and generally do not occur in the winery

It is formed early during berry cell division and relatively constant in concentration through grape growing and winemaking