SHORT MACERATION, STRONG COLOUR REDS
PROBLEM
Certain red wine cultivars ferment rapidly, shortening the juice-to-skin contact period. This restricts the extraction of stable anthocyanin and tannin complexes, leading to several issues for winemakers:
- Weak colour intensity and low pigment extraction.
- Poor tannin structure and mouthfeel.
- Colour instability due to insufficient anthocyanin-tannin bonding.
Winemakers require a solution that maximises colour extraction and stability within a shortened fermentation window.
SOLUTIONS
The protocol introduces specific products designed to enhance color extraction and stability:
- VitiFerm™ BIO Rubino Extra: A natural enzyme blend that enhances cell wall breakdown and boosts early-stage anthocyanin and polyphenol release.
- ViniTannin™ SR: A grape-derived seed and skin tannin that encourages stable pigment-tannin stacking and reinforces mouthfeel and mid-palate structure.
PROTOCOL OBJECTIVES
Temperature control is non-negotiable, impacting yeast activity and aromatic retention:
- Yeast culture should be kept around 20°C, and bottling tanks must not drop below 15°C.
- Daily monitoring of Balling (sugar levels) and temperature ensures active fermentation.
EXPECTED OUTCOME
Following this protocol should lead to:
- Improved colour intensity and stability in short-maceration reds.
- Early polymerisation of pigments with stabilised hue.
- Enhanced tannin balance and roundness for soft-fruited styles.
