Achieving the ideal tannin balance in Pinot Noir wines is particularly challenging

Achieving the ideal tannin balance in Pinot Noir wines is particularly challenging. Skin tannins are considered superior to seed tannins, but the proportion of skin to seed tannin in Pinot Noir grapes is low. Attempts to extract the greatest amount of tannin from the skin are many and varied, but a practical solution remains elusive. This report describes a study in which the skins of grape varieties that are in surplus in many cool climate wineries (Pinot Gris, Chardonnay, fermented Pinot Noir) were added to Pinot Noir must to increase the skin tannin content of the wine. Wines were made from Pinot Noir grapes using either a 200g or 1kg submerged cap micro-vinification technique. Changes in the phenolic content of both the fermenting and finished wine were analysed using spectroscopy-based calibrations for tannin, total pigment, total phenolics, anthocyanins and pigmented tannin.