Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products

Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products

Enological tannins are widely used in the winemaking process either to improve different wine characteristics (color stability, among others) or to compensate for low tannin levels. In this work, the influence of the addition of two different enological tannins, mainly composed of hydrolysable (ella...

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Bibliographic Details
Main Authors: Ignacio García-Estévez, Cristina Alcalde-Eon, Víctor Puente, M. Teresa Escribano-Bailón
Format: Article
Language:English
Published: MDPI AG 2017-11-01
Series:Molecules
Subjects:
enological tannin
ellagitannin
anthocyanin
anthocyanin-derived pigments
vitisins
Tempranillo red wine
red wine color
CIELAB
Online Access:https://www.mdpi.com/1420-3049/22/12/2046

Internet

https://www.mdpi.com/1420-3049/22/12/2046

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