Ontario Fruit Explorers

[Paul Bulas <pabls@yahoo.com>]

Tom Olenio <tolenio@sentex.net> wrote:
> Does a mild amount of heat
> processing of the juice inhibit
> foxiness?


Tom, I wouldn't use heat processing.  You stand the chance
of ending up with a "stewy" wine.  Kind of like compote.

I always do a cool fermentation, feeling that it gives a
crisp, clean wine with good definition.

The musky/foxy quality can't really be gotten rid of.  My
philosophy is to simply learn to like it and to find a
place for it in one's wine world.

(Welch's uses pasteurization, and the juice still has the
"foxy" quality ... so this probably won't work.)

Paul

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