Seeds: Difference between revisions
Created page with "'''Seeds''', also referred to as '''pips''', are one of the structural components of the grape berry and play an important role in both grape development and wine composition, primarily through their contribution of phenolic compounds and tannins.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Botanical role == Grape seeds are the reproductive organs of the berry, typically numbering between one..." |
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== Role in winemaking == | == Role in winemaking == | ||
During [[fermentation]] and maceration, seed tannins are extracted into the must through physical contact and alcohol-mediated solubilisation. Extended maceration or aggressive cap management can increase seed tannin extraction, potentially leading to bitterness and excessive astringency if not carefully managed.<ref>Waterhouse et al., ''Understanding Wine Chemistry'', Wiley, 2016, ISBN 978-1118627808.</ref> | During [[fermentation]] and maceration, seed tannins are extracted into the must through physical contact and alcohol-mediated solubilisation. [[Extended maceration]] or aggressive cap management can increase seed tannin extraction, potentially leading to bitterness and excessive astringency if not carefully managed.<ref>Waterhouse et al., ''Understanding Wine Chemistry'', Wiley, 2016, ISBN 978-1118627808.</ref> | ||
Winemaking techniques such as gentle pressing, reduced pump-overs, or early seed removal may be employed to limit seed-derived phenolics, particularly in varieties prone to harsh tannins. | [[[[Winemaking]] techniques]] such as gentle pressing, reduced pump-overs, or early seed removal may be employed to limit seed-derived phenolics, particularly in varieties prone to harsh tannins. | ||
== Analytical and regulatory context == | == Analytical and regulatory context == | ||