All enzymes are not created equal. Likewise, every enological tannin does not have the same characteristics. We will discuss how enzymes and tannins differ and what product attributes will enable you to meet your winemaking application expectations.

The Applied Research Cooperative (ARC by Laffort), has over 40-member wineries across regions throughout California, Oregon and Washington. In 2016, 15 different trials were conducted that focused on the application of enzymes for extraction and stabilization. Additionally, fermentation tannins were used with enzymes to illustrate the synergistic action these components have together for color and tannin extraction, stabilization and preservation.

The best of these trials will be presented by ARC member winemakers who participated in the program and include a comparative tasting of trial wines at 1-year post-fermentation.

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