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Effect of carbonic maceration and addition of white grapes on young Tempranillo wine

Using whole-cluster carbonic maceration had a significant impact on Tempranillo wines (more berry notes, higher perceived acidity, less color), whereas adding 5 to 15% of white grapes had much less of an impact (higher perceaved acidity).

 

The full text is available at: http://www3.interscience.wiley.com/cgi-bin/fulltext/121421870/PDFSTART

 

213 carbonic maceration and white grape addition.pdf