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October 3, 2006

Viognier Haze

Looks like the pectin enzyme cleared the viognier haze, but it seems to me that a touch of the grapefruit bouquet has disappeared. I had read that one danger of fining agents is that they can often remove the subtleties of the wine, and now I wish I had thought to leave a control batch to conduct taste tests i.e. did the bouquet lessen due to another reason or directly as a result of the pectic enzyme addition? Oh the vagaries of winemaking - this is so awesome.

Posted by Stephen at October 3, 2006 10:52 AM