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Pip-to-pulp

From Vinopedia

Pip-to-pulp ratio refers to the proportion of grape seeds (pips) to the surrounding fleshy interior (pulp) within a grape berry[1]. This parameter is influenced by grape variety, berry size, growing conditions, and ripeness at harvest[2].

Background

The pip-to-pulp ratio is an important factor in viticulture and winemaking because grape seeds contain phenolic compounds, including tannins and flavonoids, which can influence the sensory profile of wine[3]. Smaller berries generally have a higher pip-to-pulp ratio due to their relatively larger seed mass compared with pulp volume[4].

Definition and Measurement

Measurement typically involves weighing the pips and pulp separately after careful separation. Ratios are expressed as a proportion or percentage of seed mass relative to total berry mass[5]. Consistent sampling is essential, as variability between bunches and vineyard blocks can be significant.

Influence on Wine Composition

Higher pip-to-pulp ratios often correlate with greater extraction of seed-derived tannins during fermentation[6]. While these tannins can contribute structure and ageing potential, excessive seed tannin extraction may result in bitterness or astringency. This balance is particularly critical in red wine production.

Role in Winemaking Decisions

Knowledge of a vineyard’s typical pip-to-pulp ratio can inform harvesting strategies, maceration times, and pressing regimes[7]. Winemakers may adjust techniques to manage seed tannin extraction, especially when working with varieties prone to high seed content or when targeting specific wine styles.

See also

References

  1. ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
  2. ↑ Iland et al., Chemical Analysis of Grapes and Wine: Techniques and Concepts, Patrick Iland Wine Promotions, 2004, ISBN 978-0958160515.
  3. ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
  4. ↑ Boulton et al., Principles and Practices of Winemaking, Springer, 1999, ISBN 978-0834217011.
  5. ↑ Iland et al., Chemical Analysis of Grapes and Wine: Techniques and Concepts, Patrick Iland Wine Promotions, 2004, ISBN 978-0958160515.
  6. ↑ Peynaud, Enology, Wiley, 1984, ISBN 978-0471881491.
  7. ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
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