Common issues with under-ripe fruit are addressed here.
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.
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.
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