The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aro...

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Pubblicato in:Molecules
Autori principali: Chen, Kai, Escott, Carlos, Loira, Iris, del Fresno, Juan Manuel, Morata, Antonio, Tesfaye, Wendu, Calderon, Fernando, Benito, Santiago, Suárez-Lepe, Jose Antonio
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2016
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6272987/
https://ncbi.nlm.nih.gov/pubmed/27809234
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules21111445
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