These include increases in must pH, potassium and total nitrogen (particularly ammonia), and decreases in titratable acidity and tartaric acid.
#SKIN CONTACT WINE SKIN#
In addition to increases in compounds associated with wine flavour and body, other changes in must and wine composition are consistently seen following skin contact and these should be considered before employing this technique. Practical considerations and helpful hints Since then, the ability to machine harvest at cooler night temperatures, improved dosing of SO 2 with better dispersal through the must and other technological advances that allow more gentle grape handling have largely negated the earlier deleterious effects. When machine harvesting was first introduced, this was regarded as largely negative for wine quality. With machine-harvested fruit, however, musts receive a degree of skin contact during harvesting and transport to the winery, and when transported over long distances the amount of skin contact can be substantial. At the other end of the spectrum, ‘amber’ wines are essentially white wines made in the same way as red wines, with post-fermentation skin contact periods of several months employed by some winemakers. Modern winemaking equipment or traditional presses used in Champagne can result in the virtual avoidance of skin contact. With hand-harvested intact whole bunches the winemaker has a clear choice whether to crush the fruit and press as quickly as possible, or to crush and allow a period of skin contact before pressing. Additionally, a batch of crushed and de-stemmed fruit was fermented on skins to make an ‘amber’ wine.
#SKIN CONTACT WINE TRIAL#
The 2019 Chardonnay trial includes a wine made from crushed and destemmed fruit given 72 hours of pre-fermentation skin contact, which can be compared to wines made from crushed and destemmed fruit with no additional skin contact, and juice from whole-bunch pressing. However, the process needs to be tightly controlled because excessive extraction can have a marked negative effect on wine quality. Skin contact increases wine flavour and viscosity or ‘body’ because many flavour and phenolic compounds are found in the grape skin. The amount of contact allowed between white grape juice and skins and seeds before fermentation has a marked effect on the properties of finished wine.
The story of the AWRI’s 60th birthday wine.South Australian Genomics Centre (SAGC).Research, development and extension projects.
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