Collinwood Cabernet Sauvignon

Collinwood Cabernet SauvignonBlend: Cabernet Sauvignon

it is best described as “apparent sugars” (Waterhouse et al

but they are naturally occurring and highly effective

Even at lower temperatures

Prior to the onset of veraison

Vernon Singleton established in the 1970s

Blend: 60% Cabernet Sauvignon

If protein-precipitable tannin is a measure of structure

Bodega Catena Zapata is a wine estate in Mendoza

<500 ppm is a low amount of color found in high-production wines and/or low-color cultivars like Pinot Noir

Whether or not a winemaker decides to incorporate residual sugar into the finished wine is an important stylistic decision because sweetness changes flavor and mouthfeel characteristics such as sourness

WINEXRAY’s study with UC Davis in 2022 found an additional 60% reduction in extracted protein-precipitable tannins due to extended maceration of heat-damaged fruit

Glucose/Fructose