Tip #3 Consider phenolics when picking grapes for red wine

In Tip #2 we talked about a few reasons you might let your red grapes hang a bit longer, including the decrease in pyrazine and evolution of berry aromas after the end of sugar loading. Another thing to keep in mind is the extractability of phenolics including anthocyanins and tannins. When you pick will impact the extractability of different types of tannin and drive wine style.


Click here to view the video

Assessing Maturity: Beyond Brix and Acid (2019)

Emily Pelton

Veritas Vineyard and Winery

Report Report

Tip # 2 Why and how to measure sugar per berry

Video Video

Effect of Additional Hang Time on Wine Chemistry and Phenolic Profile of Cabernet Franc

Jake Busching and AJ Greely

Hark Vineyards

Report Report


Sign up for our Mailing List