Comments on: Cavitus Update, Flavor and Color Extraction Using High Power Ultrasonics http://reignofterroir.com/2009/11/25/cavitus-update-flavor-and-color-extraction-using-high-power-ultrasonics/ Wine Blog Thu, 29 Jul 2010 02:26:46 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: Thomas http://reignofterroir.com/2009/11/25/cavitus-update-flavor-and-color-extraction-using-high-power-ultrasonics/comment-page-1/#comment-53280 Thomas Fri, 27 Nov 2009 06:38:55 +0000 http://reignofterroir.com/?p=2935#comment-53280 Hello This tech really helps elevate concentration/portions of tannin and phenolic quantity. At the same time it does not elevate the alcohol level that is problematic recently. It may be better than use of Biochemical additives. But will the aromatic nature and phenolic quality benefit due to earlier harvest? Cheers Thomas Hello
This tech really helps elevate concentration/portions of tannin and phenolic quantity. At the same time it does not elevate the alcohol level that is problematic recently. It may be better than use of Biochemical additives. But will the aromatic nature and phenolic quality benefit due to earlier harvest?
Cheers
Thomas

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