italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » Characterization of tannins and prevention of Light-Struck Taste

Characterization of tannins and prevention of Light-Struck Taste

Daniela Fracassetti | University of Milan, Italy

The study of Light Strike Taste phenomenon is becoming an increasing concern for producers of white and rose wines. Tannins can effectively prevent the appearance of LST. The tannin-based formulas with the best performances in terms of LST prevention and lowest impact on wine properties will be employed at bottling for the wine production at industrial scale.

Video of Daniela Fracassetti's speech at Enoforum USA 2022 (May 11 2022)

This Premium content and all the Premium content published in the magazine can be consulted with the annual subscription to Infowine Premium for only 60 € ! (click here)

Published on 03/29/2023
Pictures
Premium Contents Area
  • VIDEO SEMINAR (Daniela FRACASSETTI, streaming 20 minutes)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,359375