Winemaker Trial
Where Whole Clusters are Placed in Fermenter Determines Organoleptic Qualities Where you place whole clusters of grapes, Pinot Noir in this case, ostensibly will affect the perceived tannin extraction, cause potential volatile acidity development and perhaps lend a more carbonic quality that's best avoided.
Winery: Adelsheim Vineyard Winemaker: Gina Hennen Objective: The objective of the trial was to explore the organoleptic effect of whole clusters (13 percent total) placed at the top versus the bottom of a fermenter. Summary: Typically, we opt to put whole clusters on the bottom of the tank in order to avoid the potential for VA development, but occasionally, we get a bit more carbonic quality than we’d like. To explore alternatives, we set up this trial to better understand the ramifications of whole cluster placement. A block of Pinot Noir (Pommard/3309) was split into two identical fermenters. The first fermenter had 13 percent whole clusters on the bottom of the tank with destemmed fruit on top. The second fermenter had 13 perce...
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