Wine Color Stability - 5 practical tips on how to improve it

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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