As an expert sommelier and brewer, I can provide you with a detailed answer to your question about adding wine tannin after fermentation.
Adding tannin to wine post-fermentation is indeed possible and can be done to enhance the tannin structure and flavor of the wine. If you desire more tannin in your wine, there are a few options for making tannin additions.
One option is to use a tannin product specifically designed for wine, such as Complex or Estate. These products are made from grape skins or other natural sources and can provide additional tannin to the wine. They come in various forms like powders or liquid concentrates, making them easy to incorporate into the wine.
When making tannin additions post-fermentation, it is generally best to do so before barrel aging. This allows the tannins to be incorporated into the wine while it is still in a liquid state, facilitating better integration. Additionally, during barrel aging, oxidation and polymerization processes are slow, which helps to preserve the added tannins and prevent any unwanted changes in the wine's flavor profile.
To make the tannin addition, you can dissolve the tannin product in a small amount of wine or water to create a solution. It is important to follow the recommended dosage provided by the tannin manufacturer, as adding too much tannin can result in an overly astringent or bitter wine.
Once the tannin solution is prepared, it can be added to the wine gradually, in small increments, while tasting along the way. This allows you to monitor the impact of the tannin addition and adjust accordingly to achieve the desired tannin structure and flavor.
Personal experience has shown that a gradual approach is key when adding tannin post-fermentation. It is easier to add more tannin if needed than to remove excess tannin. By tasting the wine throughout the process, you can ensure that the tannin addition is in harmony with the other components of the wine, such as acidity and fruit flavors.
It's worth mentioning that the addition of tannin should not be seen as a fix for poor-quality grapes or winemaking techniques. Tannin additions work best when used to enhance and complement the natural tannins present in the wine. Therefore, it is important to consider the overall balance and structure of the wine before deciding to make tannin additions.
Adding tannin to wine post-fermentation can be done using products like Complex or Estate. It is best to make these additions before barrel aging to allow for better integration of the tannins. It is essential to follow recommended dosages and taste the wine throughout the process to achieve the desired tannin structure and flavor. However, it is important to remember that tannin additions should not be used as a remedy for poor-quality grapes or winemaking practices.