There are two main parts to delestage fermentation, exportation of seeds and
macro-oxidation. I have 4 primary fermentors with bottom drains that allow
me to do delestage fermentation (or just rack-and-return without seed
deportation) if I want (good summary of
delestage:http://www.vwm-online.com/Magazine/A.../Delestage.htm).
My main reason for having the ability to drain my fermentors is so I can
practice rack-and-return with macro-oxidation but delestage is also
possible. Exporting the seeds is most beneficial when your grapes are in a
less than optimally ripe condition because the tannins are very green and
can have a negative impact on the wine quality. With ripe fruit, however,
the seed tannins are more developed and can add complexity and body to the
wine especially if macro-oxidation and extended maceration are done.

CHEERS!

Aaron

"Darwin Vander Stelt" > wrote in message
...
>I have been removing seeds via the delestage technique. (not sure of the
> proper terminology.) I did notice the tannins were quite a bit less
> noticeable, and at an earlier age.(which is one of my objectives right now
> since my cellar is pretty empty!) It makes for a less complex wine, and
> it
> seemed to me that the fruit is like a picture without a backdrop. The
> tannins sort of give a solid background against which the contours of the
> other flavors are more "visible". Not being an expert in any sense of the
> word, I'm curious what some of the more knowledgeable members think of
> that
> idea?
>
>
>