Notes

What makes dandelion white wine taste bitter?
When it comes to dandelion wine, many individuals frequently ask "What makes it taste so bitter?" The bitterness is in fact triggered by the presence of tannins. Tannins are discovered in the leaves, stems, and roots of the plant, and they can be drawn out from the plant through a process of fermentation. In order to make the white wine taste less bitter, tannin levels need to be tightly controlled throughout fermentation. If excessive tannin is drawn out, the white wine will be really bitter. Alternatively, if not enough tannin is extracted, the red wine will be bland.

Dandelion wine is frequently made with whole dandelions, meaning the leaves, stems, and roots are all included in the fermentation process. pop over to these guys This can make it tough to control the tannin levels, as each part of the plant contains various levels of tannins. In order to make a dandelion white wine that is not too bitter, it is essential to utilize a dish that calls for just the flower heads. official source The flower heads have the most affordable tannin levels of all the parts of the dandelion plant, so they will not make the white wine as bitter.


Once the dandelion red wine has actually been fermented, it is often aged in oak barrels. This offers the white wine a smoother flavor and can help to mellow out the bitterness. If you are not able to age your dandelion wine in oak barrels, you can try adding a percentage of oak chips to the red wine during secondary fermentation. This will not totally get rid of the bitterness, but it can help to round out the flavor and make the white wine more tasty.

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