Common issues with under-ripe fruit are addressed here.
We are often told that a combination approach to this problem is necessary. There are multiple products and multiple applications.
Let’s look at a reasonable plan first:
Limit the maceration time during the alcoholic phase of fermentation.
Under-ripe grapes often have thicker skins. With unripe and green seed tannins anthocyanins, tannins and aroma precursors will be harder to extract, leaving a green pepper character. This is where we come in.
EBX VBX will protect your skin tannins and maximize your color extraction with limited maceration time. Use 80 – 120gm/ton of the EBX VBX powder, or 150 – 300ml/ton of EBX VBX liquid. Add during initial crushing and destemming, prior to inoculation.
Let’s look at a reasonable plan first:
Limit the maceration time during the alcoholic phase of fermentation.
Under-ripe grapes often have thicker skins. With unripe and green seed tannins anthocyanins, tannins and aroma precursors will be harder to extract, leaving a green pepper character. This is where we come in.
EBX VBX will protect your skin tannins and maximize your color extraction with limited maceration time. Use 80 – 120gm/ton of the EBX VBX powder, or 150 – 300ml/ton of EBX VBX liquid. Add during initial crushing and destemming, prior to inoculation.
 EBX VBX Liquid |  EBX VBX Powder |
This lighter extraction regimen may result in lower tannin content and potentially color instability. To protect the skin tannins from precipitating out with the proteins, use EBX 810 powder fermentation tannin just after onset of alcoholic fermentation. Dose rate is 20gm/hL or 120 – 150gm/ton. EBX 810 is pure untoasted French Oak powder from the center of the oak, the highest quality powder available and not blended with other tannin materials. EBX 810 provides color stability and a full mid-body mouth feel, diminishing the green flavors.
After alcoholic and malolactic fermentation, add another 10gm/hL EBX 810 to stabilize the color with the alcohol (aldehydic bridge).
As we are dealing with green character Pyrazines or IBMP (Isobutyl Methoxy-Pyrazine), this IBMP may not be fully metabolized or degraded at this stage of the wine making. The effort now is to mask the perception of this green character while preserving and enhancing the fruity aromas. The primary tools include yeasts derivatives and oak in its various forms.
After alcoholic and malolactic fermentation, add another 10gm/hL EBX 810 to stabilize the color with the alcohol (aldehydic bridge).
As we are dealing with green character Pyrazines or IBMP (Isobutyl Methoxy-Pyrazine), this IBMP may not be fully metabolized or degraded at this stage of the wine making. The effort now is to mask the perception of this green character while preserving and enhancing the fruity aromas. The primary tools include yeasts derivatives and oak in its various forms.
If you are trying to improve a wine already made from Use the EBX Liquid Tannins for bench trials on your affected wines.
EBX Liquid Tannin Bench Trial Kit
EBX 14 SPICE can be very effective at a dose rate of 15 – 30ml/hL. If this is too much, reduce the effect by a blend of 75% EBX 14 SPICE and 25% EBX 10 PURE. You may find other proportions effective in similar wines. Do the bench trials and allow up to 10 – 14 days for the full effect.
EBX Tannins by US Amedee, LLC are produced from carefully selected and aged French Oak in France. The extraction is by water at low temperature under pressure, not by high heat or essence collection: only the process that matches the traditional barrel aging.
This is a pure oak tannin, not blended with other woods or materials. The addition takes two weeks to reach full sensory effect, and it remains constant with the natural aging of the wines, brews, ciders and spirits.
Learn More about EBX Tannins
This is a pure oak tannin, not blended with other woods or materials. The addition takes two weeks to reach full sensory effect, and it remains constant with the natural aging of the wines, brews, ciders and spirits.
Learn More about EBX Tannins
