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  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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    Published on: 17/01/2019

What makes a red wine green?

A multi-pronged approach to researching ‘green’ flavours in red wines is paying dividends for researchers and wine producers. Innovative sensory approaches have led to new understanding of what is meant by the terms ‘green’ and ‘green tannin’ in wine. Experiments looking at inclusion of stems and leaves in ferments and the influence of local vegetation on wine flavour have contributed insight into the origin of ‘green’ flavours and how winemakers may be able to manage them to achieve a desired style.

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Source: winetitles.com.au

Published on 09/05/2019
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