In terms of winemaking, what common practice might enhance the body of Tempranillo wines?

The practice that enhances the body of Tempranillo wines is malolactic fermentation. This is a secondary fermentation process where harsh malic acid in the wine is converted into softer, creamier lactic acid. This transformation not only reduces acidity but also adds complexity and a fuller mouthfeel to the wine, contributing to its body. The resulting effect is particularly beneficial for grape varieties like Tempranillo, which can have bright acidity; malolactic fermentation offers a balance, making the wine richer and more rounded on the palate.

In contrast, the use of stainless steel tanks typically preserves the freshness and acidity of the wine rather than enhancing body. Crushing grapes whole is generally associated with creating lighter-bodied wines with more aromatic characteristics, diminishing the body. Adding sugar during fermentation primarily serves to increase alcohol content, but it does not inherently improve the body; this practice is also subject to regulations and varies significantly in acceptability based on regional winemaking laws.