WongAmat Kriegsheimer Rosengarten

WongAmat Kriegsheimer RosengartenBlend: Pinot Noir

20% Cabernet Sauvignon

Food Chemistry

L-Malic acid is the most sour organic acid in wine that is most commonly associated to the sharp green acidity of an apple (Amerine et al

This is because oxygen also plays a critical role in modulating astringency by increasing tannin polarity and therefore decreasing astringency

It is a particularly important consideration to delay sulfur addition while free anthocyanins are abundant during the 100-day post-crush window

California

It’s important to note that even though the wine has completed fermentation

oligomers (2 ≥ mDP <5)

High pH winemaking thus increases the reductive strength of IRPs

The average size of tannin polymers in wine is expressed as the mean degree of polymerization (mDP)

and ageability

This high ratio has become associated with high-scoring wines