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nafex - Re: [NAFEX] Aronia arbutifolia. Red chokeberry.

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  • From: Dan Nave <nave1@comcast.net>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Aronia arbutifolia. Red chokeberry.
  • Date: Sun, 13 Nov 2011 15:17:32 -0600

If the astringency is from tannin, I wonder if you could add bentonite (usually used for clarifying the wine) to combine with some of the tannins.

Dan

On 11/13/2011 2:37 PM, mIEKAL aND wrote:
Making it sweet or semi-sweet is probably the easiest approach.
Blending it with elderberry really works well, more that it puts the
astringency in the background. Aging also seems to have an effect.

This year Im trying malo-lactic fermentation to see what effect that will
have.

~mIEKAL



On Sun, Nov 13, 2011 at 2:25 PM, Dan Nave<nave1@comcast.net> wrote:

How do you get rid of astringency in wines?

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