20 novembre 2015
In addition to the traditional techniques, which, as we have just seen can be revisited in extraction technology to enable control and for improving selectivity of the desired compounds which add quality to the wine, some other techniques are quite … Continua a leggere
13 novembre 2015
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