Impacts of added oenological tannins on red wine quality to counteract <i>Botrytis</i> infection in Merlot grapes

The contamination of grape berries by Botrytis cinerea can drastically damage wine quality, in particular causing colour degradation. In musts obtained from botrytised grapes, SO2 addition is the main means of avoiding oxidation damage due to laccases excreted by the pathogen. However, consumers are...

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Autors principals:	Anne-Laure Gancel, Adeline Vignault, Etienne Pilard, Clément Miramont, Michaël Jourdes, Marc Fermaud, Jean Roudet, Fernando Zamora, Pierre-Louis Teissedre
Format:	Artigo
Idioma:	Inglês
Publicat:	International Viticulture and Enology Society 2021-06-01
Col·lecció:	OENO One
Matèries:	Red wines œnological tannins laccase activity phenolic compounds colour sensory analysis
Accés en línia:	https://oeno-one.eu/article/view/4623
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