How to Add Enzymes or Tannins in Wine Making Video

Wine Making at Crushpad: Adding Enzymes or Tannins

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How to Add Enzymes or Tannins in Wine Making -

You can make an addition of enzymes to a fermentation to more gently extract color or add a small amount of...

How to Add Enzymes or Tannins in Wine Making -

You can make an addition of enzymes to a fermentation to more gently extract color or add a small amount of tannin to give your wine that small bit of added structure that brings fruit, acidity and alcohol all in to balance.

Added: 8/21/08

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By: Guest More than a year ago

When is tannin added in the winemaking process? I am making elderberry wine and did not leave the juice bag with roughage in the process, but instead squeezed out the juice. Did I miss here and lose value of natural tannin....should I add some. The flavor of the juice is good. Any help will be appreciated

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Wine Making at Crushpad: Adding Enzymes or Tannins

[Music Playing] Hi! One of the things you notice in your wine plant is that question about enzymes, tannin enhancement, and color enhancement. What is that really mean? Well it is very, very simple. Sometimes, you can actually find that is beneficial to use an enzyme which is very, very refined and very, very specific and it is just for the wine industry that we aged the grapes that will help enhance the color or pull a little bit more color out of the skins. We can do that in two ways. We can use enzymes or we can punch down, we can macerate, we can submerge cap and we can really work the fermentation. But if we use enzymes, it is a very gentle way of working from the outside of the berry to take so much of that color from the skins because it is all in the skins and to pull that out into the wine. It just helps us make the wine that little bit darker and that little bit denser. One of the things is after a 48-hour period, the enzymes basically finish their work, they fall to the bottom of the bin with the yeast and they are done. The neutral, I have used them to 20 years and they work really, really well. The other thing that goes hand-and-hand with enzymes is tannin additions. Tannin sometimes with varieties like Zinfandel, some Pinot noirs with I find they are a little bit soft and they needs some more tannin, you actually add a little bit of tannin which is taken from commercially produced tannins, extract it from grapes skin and a little bit of seeds and it actually gives the wine a little bit more mouth feel. Zinfandel typically, is a perfect target for this. Having tannin enhancement is just our way of helping mother nature give the grapes the tannin that you, the client is also looking for and if we did not do that, then you probably find that would be a little bit of that fruit balm, a little bit simple, a little bit sweet, a little bit forward in flavor, but really having nothing lingering. So that is why we also use a little bit of tannin as an option we can talk about that later on, but the key thing is that a little bit of tannin during the fermentation softens you ca almost not taste it if they -- it is subtle it is in the background but it does give the wine an extra dimension. And it actually makes it a lot more fulfilling as far as our palate rate and consumer satisfaction is concerned, something to think about. [Music Playing]

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[Music Playing]

Hi! One of the things you notice in your wine plant is that question about enzymes, tannin enhancement, and color enhancement. What is that really mean? Well it is very, very simple. Sometimes, you can actually find that is beneficial to use an enzyme which is very, very refined and very, very specific and it is just for the wine industry that we aged the grapes that will help enhance the color or pull a little bit more color out of the skins.

We can do that in two ways. We can use enzymes or we can punch down, we can macerate, we can submerge cap and we can really work the fermentation. But if we use enzymes, it is a very gentle way of working from the outside of the berry to take so much of that color from the skins because it is all in the skins and to pull that out into the wine.

It just helps us make the wine that little bit darker and that little bit denser. One of the things is after a 48-hour period, the enzymes basically finish their work, they fall to the bottom of the bin with the yeast and they are done. The neutral, I have used them to 20 years and they work really, really well. The other thing that goes hand-and-hand with enzymes is tannin additions.

Tannin sometimes with varieties like Zinfandel, some Pinot noirs with I find they are a little bit soft and they needs some more tannin, you actually add a little bit of tannin which is taken from commercially produced tannins, extract it from grapes skin and a little bit of seeds and it actually gives the wine a little bit more mouth feel.

Zinfandel typically, is a perfect target for this. Having tannin enhancement is just our way of helping mother nature give the grapes the tannin that you, the client is also looking for and if we did not do that, then you probably find that would be a little bit of that fruit balm, a little bit simple, a little bit sweet, a little bit forward in flavor, but really having nothing lingering. So that is why we also use a little bit of tannin as an option we can talk about that later on, but the key thing is that a little bit of tannin during the fermentation softens you ca almost not taste it if they -- it is subtle it is in the background but it does give the wine an extra dimension. And it actually makes it a lot more fulfilling as far as our palate rate and consumer satisfaction is concerned, something to think about.

[Music Playing]

Transcription by: Scribe4you Transcription Services