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Winemakers have been long been among the original experimenters; that is, those willing to employ trial and error methodologies and information gleaned from other colleagues to continually improve their vintages.
“Not all tannins are the same,” explains Dr. Peter Salamone. “There are fermentation tannins, cellaring tannins, and finishing tannins that all add something different to the wine’s flavor profile and structure. The same can be said for enzymes.”