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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Publié dans:Molecules
Auteurs principaux: Chen, Kai, Escott, Carlos, Loira, Iris, del Fresno, Juan Manuel, Morata, Antonio, Tesfaye, Wendu, Calderon, Fernando, Benito, Santiago, Suárez-Lepe, Jose Antonio
Format: Artigo
Langue:Inglês
Publié: MDPI 2016
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Article
Accès en ligne: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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