How do you remove the vegetal qualities in a red wine?

Ryan O'Donnell asked
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over 5 years ago in Defects

 
 

2 Answers

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Mother Hubbard answered
Warning: strtotime(): It is not safe to rely on the system's timezone settings. You are *required* to use the date.timezone setting or the date_default_timezone_set() function. In case you used any of those methods and you are still getting this warning, you most likely misspelled the timezone identifier. We selected the timezone 'UTC' for now, but please set date.timezone to select your timezone. in /var/www/vhosts/vinotrac.com/httpdocs/answers/templates/questions-single.php on line 94
over 5 years ago

There are many manufacturers of additives/treatments to reduce or mask vegetal characteristics, oak additions to must at crush has some effect. Try contacting Scott Labs or Lallemand or Laffort for advice. These products don't come cheap and require trials.

Prevention is the best cure in future. Get ripe fruit, check seed maturity, check stem maturity and avoid green stems and jacks entering must at destemming phase, avoid leaves in must, hand sort for best clusters and eliminate secondaries.

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test user answered
Warning: strtotime(): It is not safe to rely on the system's timezone settings. You are *required* to use the date.timezone setting or the date_default_timezone_set() function. In case you used any of those methods and you are still getting this warning, you most likely misspelled the timezone identifier. We selected the timezone 'UTC' for now, but please set date.timezone to select your timezone. in /var/www/vhosts/vinotrac.com/httpdocs/answers/templates/questions-single.php on line 94
over 5 years ago

microxygenation is supposed to reduce vegetal characters in young red wine

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