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Clark Smith - Postmodern Winemaking

Beyond Organic Wine

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How to Grow a Building Blocks Vineyard

There's a point where the anthocyanins, by that I mean monomer, comes to a peak. And then it drops as the color polymerizes on the vine. We want really short chain oligomers that are maybe five to seven units long. If we don't have good color, then those polymerization just continues until the stuff dries out and drops out of the wine. So that's why we're jumping on phase one right after fermentation to stabilize the color.

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