New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol
In the usual red winemaking process, grapes are destemmed between the harvest and the filling of the vat. However, in regions like Bourgogne, some winemakers let all or a part of the stems in contact with the juice during vatting. This choice will likely affect the sensory properties of wine, such...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2024-03-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/7872 |