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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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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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Wine Body and Mouthfeel Factors
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