hi Jimmy, I've always wondered why does Nebbiolo is so light in color, given the thickness of its skins? Is it because thick skin doesn't necessarily mean high in anthocyanin, being this the case of Nebbiolo? If yes, does usually thick skin black grapes are high in anthocyanin and Nebbiolo is a "once in a while" example? Can you cite more examples like Nebbiolo (thick skins, light color)? Thank you and sorry for asking too many questions.
Your content is always interesting and super helpful! Thank you, Jimmy!
Thanks Jimmy, very interesting
Awesome stuff! Thanks Jimmy!
Any time!
hi Jimmy, I've always wondered why does Nebbiolo is so light in color, given the thickness of its skins? Is it because thick skin doesn't necessarily mean high in anthocyanin, being this the case of Nebbiolo? If yes, does usually thick skin black grapes are high in anthocyanin and Nebbiolo is a "once in a while" example? Can you cite more examples like Nebbiolo (thick skins, light color)? Thank you and sorry for asking too many questions.
I think the same is with Xinomavro. It’s compared to Nebbiolo.