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Primary Reaction
Tannin extraction and leaching
Temperature
30°C optimal
20°C to 40°C range
Higher temperatures may extract more tannins, but risk bitterness.
Time
1 hour
30 minutes – 2 hours
Equipment
Aroma ()
Compounds: Geraniol, Linalool, Vanillin
Taste
Texture
Wine Analogy
Similar tannin management techniques as in young Cabernet Sauvignon production
Coffee Analogy
Comparable to cold-brew methods for reducing bitterness
Perfume Analogy
Resembles the base notes of sandalwood-based attars
Key Compounds Produced
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