STABILIZING COLOR IN RED WINES (II Part)
Daniel GRANES, Jacques ROUSSEAU, Lucile BLATEYRON, Caroline BONNEFOND
Contrary to what one might think, color stabilisation can not be completely dissociated with extraction for at least 3 reasons. First the actions carried out during vinification with maceration, as well as the length has a stabilizing effect.
Moreover it may be trivial, but it is worth to repeating: one cannot stabilize what is extracted. The order of what goes into solution of the different compounds is determined at each instant by specific chemical equilibriums which can recombine in other specific ways.
Furthermore the solubility of the compounds in the must is not infinite. Above a certain concentration, depending on the extraction rates, precipitations, flocculation and crystallization processes occur.
ICV has started to put into place a color stability test to help wineries implement adequate actions when necessary during the winemaking process.
Stabilizing the color is more critical when one starts with very little color. One can lose 10 IC points when starting with 30, but when the IC is 10 at the end of the fermentation it is certainly worth implementing certain changes to avoid further losses during the life of the wine.
(Part 2 of the Harvest Flash Info Special Edition from September 2007)
Published on 01/28/2008
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