Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines

Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines

This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the crushed grapes before fermentation, called must r...

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Bibliographic Details
Main Authors: Diego Piccardo, Gustavo González-Neves, Guzman Favre, Olga Pascual, Joan Miquel Canals, Fernando Zamora
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Fermentation
Subjects:
Tannat
must replacement
hot pre-fermentative maceration
wine color
wine composition
Online Access:https://www.mdpi.com/2311-5637/5/3/80

Internet

https://www.mdpi.com/2311-5637/5/3/80

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