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

dc.contributor.author	Gerland, Christophe	en_US
dc.date.accessioned	2015-04-09T17:44:20Z
dc.date.available	2015-04-09T17:44:20Z
dc.date.issued	2000	en_US
dc.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.	en_US
dc.identifier.uri	https://hdl.handle.net/1813/39805
dc.subject	Tannins	en_US
dc.subject	Wine--Color	en_US
dc.title	Color and Tannin Stability: Influence of Microaeration and Enological Tannin Addition	en_US

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