Wine colour: prepare, extract and maintain
Vincenzo GERBI*, Enzo CAGNASSO, Fabrizio TORCHIO, Simone GIACOSA, Alberto Caudana, Luca ROLLE; University of Torino - DIVAPRA – Food Technology Depart
The need to have access to information about grape phenolic potential has lead to the development of rapid methodologies based on different analytic techniques that can predict with sufficient accuracy the accumulation and eventual extractability of phenolic substances.
Then the winemaker, based on the initial grape characteristics has the possibility to extract the phenolic components differentially by adapting a plan using various technological factors that characterize the complex extraction process.
The author discusses these two fundamental aspects of the characteristics of red wines, as well as advances in knowledge of the chemical and physical phenomena that characterize phenolic substance evolution and the actions that can be used to stabilize colorant matter
Seminar presented at Enoforum 2011, Arezzo
Published on 02/11/2011