HIGHLIGHTS
SUMMARY
Vinifera red wines with higher phenolic and tannin content are rated as higher quality (Fanzone et_al, 2012; Mercurio et_al, 2010). Condensed tannins (proanthocyanidins) are oligomers and polymers of flavan-3-ols (e_g, -epicatechin, (+)-catechin) found in grape seeds, skins, and stems and are the primary contributors to astringency in wines (Souquet et_al, 2000; Sun et_al, 2013). Several winemaking practices are used to manage phenolic content and stabilize color in V. vinifera wines such as the use of the hot press, cold soak (Manns et_al, 2013), extended maceration (Casassa et_al, 2013), addition of exogenous tannin . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.