Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

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Old 20-02-2009, 02:23 PM posted to rec.crafts.winemaking
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Default Wine Body and Mouthfeel Factors

Hello All

What factors and winemaking techniques can affect the final body of
the finished wine?

I'm trying to increase the final body are a Cab Sauv/Carmenere blend.
My wines are medium bodied wines at best. I've inocculated with MLF
cultures. I'm wondering what I can do in future batches to improve
the body, without getting too much into specifics of my past batches.

Furthermore, I would like to know if these factors increase body and
mouthfeel, or have little effect:
- Performing MLF? (I assumed it increases body/mouthfeel)
- Longer maceration time?
- Higher primary fermentation temperature?
- Fruit quality?
- Higher Brix level?
- Barrel aging with evaporation?
(anything else)

Some background:
I've been making wines for a relatively short time, about 2.5 years.
I've made a few kits, and two batches with fresh Chilean Cab Sauv and
Carmenere grapes, & one Calif. Cab Sauv. In my past, I've made home
brew beer for 20 years from all-grain and have controlled the body of
the beer by controlling the mash temperature. Higher temp mashes
create a faster mash but leave unfermentable dextrins which is the
main factor increasing the body and mouthfeel of the final beer.

Any insight or opinion is welcome.
Thank you
Dave J

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Old 20-02-2009, 04:31 PM posted to rec.crafts.winemaking
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Posts: 151
Default Wine Body and Mouthfeel Factors

wrote:

Hello All

What factors and winemaking techniques can affect the final body of
the finished wine?

I'm trying to increase the final body are a Cab Sauv/Carmenere blend.
My wines are medium bodied wines at best. I've inocculated with MLF
cultures. I'm wondering what I can do in future batches to improve
the body, without getting too much into specifics of my past batches.


I would think that California or Chilean grapes should yield sufficient
body. It is felt that a higher alcohol may contribute to body but with
California and Chilean grapes, I would think that this is not an issue.
A slight amount of residual sugar could also give the perception of more
body. You could do an experiment and add a drop of stevia (natural non
fermentable sweetener) to a glass of wine and note the results. I think
that excessive tannins might also give the preception of a "thinner" wine
so you may wish to do some trials in this area. I would think that your
California and Chilean grapes are NOT low pH so this is probably not a
contributor to a perception of lack of body.






Furthermore, I would like to know if these factors increase body and
mouthfeel, or have little effect:
- Performing MLF? (I assumed it increases body/mouthfeel)
- Longer maceration time?
- Higher primary fermentation temperature?
- Fruit quality?
- Higher Brix level?
- Barrel aging with evaporation?
(anything else)

Some background:
I've been making wines for a relatively short time, about 2.5 years.
I've made a few kits, and two batches with fresh Chilean Cab Sauv and
Carmenere grapes, & one Calif. Cab Sauv. In my past, I've made home
brew beer for 20 years from all-grain and have controlled the body of
the beer by controlling the mash temperature. Higher temp mashes
create a faster mash but leave unfermentable dextrins which is the
main factor increasing the body and mouthfeel of the final beer.

Any insight or opinion is welcome.
Thank you
Dave J




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