Final answer:
To create fruitier wines with low tannin levels, winemakers can select specific yeast strains, manage controlled oxidation, and utilize malolactic fermentation.
Cold fermentation and careful extraction during winemaking, along with the use of pre-fermentation treatments, can also enhance fruitiness and lower tannins.
Step-by-step explanation:
To make fruitier wines with low tannin content post fermentation, several techniques can be employed:
- Selection of yeast strains that are known to enhance fruity esters and aromas can be beneficial. These yeast strains may be chosen based on the specific characteristics of the fruit used and the desired wine profile.
- Controlled oxidation can be used to mellow tannins without compromising the fruitiness of the wine. This requires careful management to avoid the unpleasant vinegary taste that can occur if wine is overly oxidized.
- Malolactic fermentation can be introduced to convert harsher malic acid to lactic acid, which can also soften tannins and contribute to a fruitier, smoother wine.
Additionally, techniques such as cold fermentation and avoiding over-extraction during the winemaking process can help retain fruity flavors and reduce tannin levels. Choosing the right type of grapes and employing pre-fermentation treatments like the application of gibberellic acid to increase fruit size and loosen clustering might also help achieve the desired wine characteristics.