Hi Andy,

I've never heard of too long a maceration resulting in no tannins? Have you
experienced this yourself or can you give me a reference? I believe some
very fine CA cabernets and blend producers utilize upwards of 35-40 days of
extended maceration with plenty of tannins remaining in the wine.

CHEERS!

Aaron


"JEP" > wrote in message
om...
> "Ray" > wrote in message
>.. .
> > The last few years I have been trying to extend my maceration and
waiting
> > until the cap truly falls. I have been letting it go for 20+ days. I
have
> > been getting glorious color extraction and have been happy with the
wines
> > when young (18 mo's) but they have not been keeping well beyond 2-3
years.
> > I wonder if this is because I left them too long.
> >
> > I have not been using inert gas but I have been laying a layer of sarane
> > wrap over the surface to keep air contact to a minimum when the cap
starts
> > dropping. Like I say, no sign of oxidation when it becomes drinkable
but it
> > has not been keeping well.
> >
> > Just a comment. Any opinions would be welcome.
> >
> > Ray
> >
>
> I have one theory. One of the reasons extended maceration is used is
> to soften a wine. The increased time on the skins actually helps the
> tannins polymerize into longer chains which settle out more quickly.
>
> If it is over-done, you could be left with little or no tannins. This
> is fine for an early drinking wine, but tannin can help a wine age
> gracefully.
>
> Andy