Are there any? People who make enzyme additions seem to like it. People who don't complain that enzyme additions to healthy, mature fruit creates tough, over-extracted wines. Thoughts?
- posted
20 years ago
The downside of enzymes
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- posted
20 years ago
But I'm making pinot... a little brett is supposed to be good, right? ;-) Is this common and how significant in the impact on brett?
BTW, had you heard/experienced the over-extraction problem with enzymes? What if I just used half the recommended amount?
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- posted
20 years ago
Hi Michael,
Dunno. I haven't been a big enzyme user, and I'm using NY State fruit, so over-extraction is generally not a problem.
Dave
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- posted
20 years ago
Enzymes are a tool and are not inherently a problem with respect to over extraction. Some winemakers avoid muscular Pinots whilst others prefer to extract as much tannin and colour from the variety as possible. Saying enzymes over extract is like saying 100% new oak is problematic because it leads to a lot of oak character. It's a stylistic preference which should be made based on the quality of the grapes and the desired wine style.
IMO anyway, Ben