• » Wine microbiology
  • » Wine Color Stability - 5 practical tips on how to improve it

Wine Color Stability - 5 practical tips on how to improve it

recording of the webinar

Wine Color Stability - 5 practical tips on how to improve it

Anthocyanins are the pigments responsible of the wine color. However, they are not stable under enological conditions, and their evolution during fermentation, stabilization and ageing strongly influences the final color of your wine.

In this video you can see the recording of the webinar live organized on November 19, where Antonio Morata (Professor at the Polytechnic University of Madrid) analyzes the key factors that could lead to wine color spoilage, and provides practical advices on how to improve its stability:

  • 3 aspects that could be detrimental for wine color
  • The Pathway of Anthocyanins Synthesis
  • Practical-Chemistry: Anthocyanins extraction and stability during winemaking
  • Wine color analysis (and why you should start caring more about them)
  • The Latest Scientific Discovery: The role of yeasts in the formation of pyranoanthocyanins

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 12/03/2021
Item available in deutsch
Premium Contents Area
  • Wine Color Stability - 5 practical tips on how to improve it
Price:47 €(Tax included)
Related sheets
    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
    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
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 3