Over-extraction refers to the extraction of too many phenolics (colour, tannin and flavour compounds) during or post-fermentation. It is undesirable because although the wine gains colour and concentration, it is at the expense of balance, losing delicate fruit while adding (dry) tannins.
Translated by Sylvia Wu / 吴嘉溦
About the author
Jennifer Docherty MW / 葡萄酒大师张藯萱
Jennifer Docherty is the first ethnically Chinese and Mandarin speaking Master of Wine. She grew up in a traditional Chinese household despite being born in Vancouver, Canada. Docherty was a fashion designer in New...
All rights reserved by Future plc. No part of this publication may be reproduced, distributed or transmitted in any form or by any means without the prior written permission of Decanter.
Only Official Media Partners (see About us) of DecanterChina.com may republish part of the content from the site without prior permission under strict Terms & Conditions. Contact china@decanter.com to learn about how to become an Official Media Partner of DecanterChina.com.
Comments
Submit