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

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...

Full description

Bibliographic Details
Main Authors: Kai Chen, Carlos Escott, Iris Loira, Juan Manuel del Fresno, Antonio Morata, Wendu Tesfaye, Fernando Calderon, Santiago Benito, Jose Antonio Suárez-Lepe
Format: Article
Language:English
Published: MDPI AG 2016-10-01
Series:Molecules
Subjects:
oenological tannins
anthocyanins
wine colour
volatile compounds
sensorial properties
cluster analysis
principal component analysis
Online Access:http://www.mdpi.com/1420-3049/21/11/1445

Internet

http://www.mdpi.com/1420-3049/21/11/1445

Similar Items