Il Blog di Parsec s.r.l.

vino, ossigeno, controllo, impianti, tecnica e scienza

13 novembre 2015
di ParsecBlog
0 commenti

Colour extraction in winemaking: soft and smart.

Polyphenols, tannins (or more accurately known as flavonoids or proanthocyanidins) and anthocyanins, which are responsible for most of the features regarding the quality of red wines, as well as aromatic compounds, can be found in grape skins.
Extraction techniques are in some cases very old, and have been technologically reviewed recently, others are recent or highly advanced. Continua a leggere