eCommons

 

Color and Tannin Stability: Influence of Microaeration and Enological Tannin Addition

Other Titles

Abstract

Journal / Series

Volume & Issue

Description

It is well known that the stability of color is under the influence of the anthocyanins and tannins complexation. The traditional vinification technique relies on high temperature to liberate more anthocyanins and then a long maceration to extract tannins, to stabilize this color. The problem is that anthocyanins are very unstable, and can precipitate during fermentation. There are now tools to avoid a part of this instabilization : use of extraction enzymes which liberate grape tannins at the begining of the AF, use of certain yeast strains (production of polysaccharides), use of enological tannins in fermentation or just after, and microaeration. These last two techniques will be discussed.

Sponsorship

Date Issued

2000

Publisher

Keywords

Tannins; Wine--Color

Location

Effective Date

Expiration Date

Sector

Employer

Union

Union Local

NAICS

Number of Workers

Committee Chair

Committee Co-Chair

Committee Member

Degree Discipline

Degree Name

Degree Level

Related Version

Related DOI

Related To

Related Part

Based on Related Item

Has Other Format(s)

Part of Related Item

Related To

Related Publication(s)

Link(s) to Related Publication(s)

References

Link(s) to Reference(s)

Previously Published As

Government Document

ISBN

ISMN

ISSN

Other Identifiers

Rights

Rights URI

Types

Accessibility Feature

Accessibility Hazard

Accessibility Summary

Link(s) to Catalog Record