Date: Wednesday, June 23
Time: 1:30 pm – 3:00 pm
Location: Washington State Convention Center
Tannins: Application and Impact of Tannin Additions in Winemaking
This seminar is dedicated to discussing the different classes of tannins added to wine and their various impacts.Tannins are an important component of wine quality contributing to both astringency and color stability. Although wine grapes typically contain considerable amounts of tannins in the skins and seeds, that is not always the case with wines where the tannin concentration is known to vary 10 times more than in the fruit. This has lead to the use of exogenous tannins that have been extracted and dehydrated into a powdered form so they can be easily added during winemaking or aging process.
James Harbertson, Washington State University, Prosser
Mark Downey, Department of Primary Industries, Australia
Ray McKee, Chateau Ste Michelle, Washington