Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Wine Color Stability - 5 practical tips on how to improve it
recording of the webinar
Anthocyanins are the pigments responsible of the wine color. However, they are not stable under enological conditions, and their evolution during fermentation, stabilization and ageing strongly influences the final color of your wine.
In this video you can see the recording of the webinar live organized on November 19, where Antonio Morata (Professor at the Polytechnic University of Madrid) analyzes the key factors that could lead to wine color spoilage, and provides practical advices on how to improve its stability:
3 aspects that could be detrimental for wine color
The Pathway of Anthocyanins Synthesis
Practical-Chemistry: Anthocyanins extraction and stability during winemaking
Wine color analysis (and why you should start caring more about them)
The Latest Scientific Discovery: The role of yeasts in the formation of pyranoanthocyanins
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Published on 12/03/2021
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Wine Color Stability - 5 practical tips on how to improve it
