>>spud wrote
>> From what I've read using boiling water as you did helps sets the
>> color of some wines.
>> Do plums need boiling water to set the color?
>Then (Ben Rotter) wrote:
>I find it hard to believe this claim. I've never done a controlled
>experiment, and I haven't heard of anyone else doing so either, but I
>don't see why colour would be "set" by heat. I suspect fruit quantity
>and use of pectin enzymes play a far more significant role in colour
>extraction.
>
>As far as maintaining colour is concerned:
>*avoiding light exposure is critical and good advice
>*minimising SO2 additions is important - as SO2 bleaches colour
>*avoiding oxidation is also helpful
>
>HTH,
>Ben
Thanks
Steve - Noobie
Oregon
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