Red Wine Imbalance Problem Solving with Cause and Effect Analysis

Abstract

We use fishbone graphics to search for flavor imbalance problems, and consider balance between sugar, alcohol, acid, fruit, and tannin concentrations. Imbalance can begin with grape growing depending upon the region, latitude, climate, trellising, canopy management, and timing. We can increase balance likelihood with careful observation and testing at all phases. We can apply preventive measures to mitigate challenging regional conditions and harsh weather. We review fermentation imbalance possibilities from bacteria, yeast, nutrient deficiency, and air exposure. Aging in barrels will cause flavor imbalance depending upon time and temperature. Note how the relative concentration of alcohol, acid, and tannins can be balanced or imbalanced. A high alcohol wine may taste and feel too hot, however, it might taste and feel balanced if offset with high tannins and moderate to high acids. We discuss imbalance from malolactic fermentation when nutrients are not sufficient or temperatures and pHs are not proper. Measurements made early may have larger error bars; however, they also may provide early forecasts of potential imbalance that might be corrected with the right action. A thorough systematic process that considers multiple variables in relationship to each other will help improve the balance and quality of your wine.