Article

Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines

2014-05-01

Abstract excerpt

The effects on the phenolic composition (flavanols, phenolic acids and anthocyanins) and on CIELAB colour parameters of two different oenological practices (adding oenological tannin, using overripe grapes), whose purpose is to compensate wine quality deficiencies, have been evaluated in red wines made from Tempranillo grapes in two consecutive vintages. Both the addition of oenological tannin and the use of overr...

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Literature Corpus work: 5435471a-a032-585a-8311-99c8213880bf
DOI: 10.1016/j.jfca.2014.01.004

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