How to monitor polyphenol content and lower oxidation risk

Polyphenols are a major factor in oxidation mechanisms and play a crucial role in wine quality, impacting many aspects of the wine profile. Managing the polyphenol content through the winemaking process can help build a better wine profile, as well as the wine’s resistance to oxidation.

This presentation held by Christine Pascal, Enological Research Manager Vinventions, focuses on Polyphenol Management and resistance to oxidation.

Starting from a brief explanation of the main actors, responsible for oxidation, and the reactions with different compounds that take place, the next topics covered are how to manage polyphenol content throughout the winemaking process (which real time analysis can be used to monitor the content?), how to adapt technical choices depending on this content and how to optimize the wine resistance to oxidation.

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