What makes dandelion white wine taste bitter?

When it comes to dandelion red wine, many people often ask "What makes it taste so bitter?" The bitterness is actually triggered by the existence of tannins. Tannins are discovered in the leaves, stems, and roots of the plant, and they can be extracted from the plant through a procedure of fermentation. In order to make the white wine taste less bitter, tannin levels must be firmly controlled throughout fermentation. The wine will be extremely bitter if too much tannin is extracted. Conversely, if not enough tannin is extracted, the white wine will be bland.

https://geogenes.org/?p=353 In order to make a dandelion white wine that is not too bitter, it is important to utilize a recipe that calls for only the flower heads. The flower heads have the most affordable tannin levels of all the parts of the dandelion plant, so they will not make the red wine as bitter.

As soon as the dandelion red wine has actually been fermented, it is often aged in oak barrels. This gives the white wine a smoother taste and can help to mellow out the bitterness. You can attempt including a small quantity of oak chips to the red wine during secondary fermentation if you are not able to age your dandelion white wine in oak barrels. This will not entirely eliminate the bitterness, however it can help to complete the flavor and make the wine more tasty.