Non-invasive quantification of phenolic content during red wine fermentations

Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries. José Luis Aleixandre-Tudo from the University of Stellenbosch in his research entitled "Non-invasive quantification of phenolic content during red wine fermentations" will show how the use of the fluorescence properties of phenolic compounds can help quantify phenolic content non-invasively from a fermentation tank to provide phenolic data in real time and without sampling.

Video of the seminar held during Enoforum Italia 2021 (18-20 May 2021)

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).