Observations on the phenolic stabilization of Red Wines - Consequences on preparation for bottling
Since the 1980s, red winemaking practice has been geared towards wines rich in phenolic compounds. However, this phenolic material is not always stabilized and conserved, and many finished wines in bottle do not match up to their initial, and wished-for, character. Inadequate aging in relation to th...
| Main Authors: | , |
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| Format: | Article |
| Language: | deu |
| Published: |
International Viticulture and Enology Society
2020-07-01
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| Series: | IVES Technical Reviews |
| Online Access: | https://ives-technicalreviews.eu/article/view/3960 |
| _version_ | 1828258886027575296 |
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| author | Hervé Romat Vincent Renouf |
| author_facet | Hervé Romat Vincent Renouf |
| author_sort | Hervé Romat |
| collection | DOAJ |
| description | Since the 1980s, red winemaking practice has been geared towards wines rich in phenolic compounds. However, this phenolic material is not always stabilized and conserved, and many finished wines in bottle do not match up to their initial, and wished-for, character. Inadequate aging in relation to the extracted compounds, and the presence of certain colloids, contribute to poor stabilization of the phenolic fraction, which is not sufficiently taken into account during the different stages before bottling. |
| first_indexed | 2024-04-13T02:59:11Z |
| format | Article |
| id | doaj.art-e4ec0fe247564458a91a021a25ed1bcf |
| institution | Directory Open Access Journal |
| issn | 2680-4905 |
| language | deu |
| last_indexed | 2024-04-13T02:59:11Z |
| publishDate | 2020-07-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | IVES Technical Reviews |
| spelling | doaj.art-e4ec0fe247564458a91a021a25ed1bcf2022-12-22T03:05:30ZdeuInternational Viticulture and Enology SocietyIVES Technical Reviews2680-49052020-07-0110.20870/IVES-TR.2020.3960Observations on the phenolic stabilization of Red Wines - Consequences on preparation for bottlingHervé Romat0Vincent Renouf1Hervé Romat Conseil - Teuillac- FranceExcell/Sarco - Floirac - FranceSince the 1980s, red winemaking practice has been geared towards wines rich in phenolic compounds. However, this phenolic material is not always stabilized and conserved, and many finished wines in bottle do not match up to their initial, and wished-for, character. Inadequate aging in relation to the extracted compounds, and the presence of certain colloids, contribute to poor stabilization of the phenolic fraction, which is not sufficiently taken into account during the different stages before bottling.https://ives-technicalreviews.eu/article/view/3960 |
| spellingShingle | Hervé Romat Vincent Renouf Observations on the phenolic stabilization of Red Wines - Consequences on preparation for bottling IVES Technical Reviews |
| title | Observations on the phenolic stabilization of Red Wines - Consequences on preparation for bottling |
| title_full | Observations on the phenolic stabilization of Red Wines - Consequences on preparation for bottling |
| title_fullStr | Observations on the phenolic stabilization of Red Wines - Consequences on preparation for bottling |
| title_full_unstemmed | Observations on the phenolic stabilization of Red Wines - Consequences on preparation for bottling |
| title_short | Observations on the phenolic stabilization of Red Wines - Consequences on preparation for bottling |
| title_sort | observations on the phenolic stabilization of red wines consequences on preparation for bottling |
| url | https://ives-technicalreviews.eu/article/view/3960 |
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