Notaviva Vineyards Blog

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September 30, 2006

Viognier Protein Haze

Morning:

Having a little trouble getting the viognier to clear. I didn't add any pectic enzyme at crush (like I did for the cabernet franc) and looks like that was a mistake. So I ordered the enzyme and added 1/4 tsp per each carboy to hopefully clear the haze. The isinglass settled out the rest of the precipitate, so if I can just clear this last bit I'll be ready to bottle. Walking that fine line now though, of adding clarifying agents vs. stripping out flavors. Going to add minimum amounts and see how it goes.

Evening:

I can already see some improvement in the clarity of the wine. Looks like I'm on the right track - we'll see if it clears all the way or if I have to add another dose.

BTW I got a B+ in my UC Davis class. Bummer. Could nailed it without that big show the last week of lectures, but given everything that's going on guess I can't whine too much. Just a little. :-)

Posted by Stephen at September 30, 2006 9:29 PM