Influence of grape seeds and stems on wine composition and astringency

Article Details

Wine & Viticulture Journal Issue 3, 2017

Title: Influence of grape seeds and stems on wine composition and astringency

Author:

Keywords: Acidity, Age, Ageing, Alcoholic, anthocynanins, arguments, Astringency, Astringent, Attribute, Biodynamic, bitter, body, Bordeaux, Cabernet, catechin, clean, Clusters, Colour, Composition, Compounds, Content, crush, destem, Dioxide, discoloration, Effects, epicatechin, epigallocatechin, ethanol, extraction, Fermentation, Flavour, France, gallate, Grape, Grey, immature, Improve, Influence, Intensity, Laccase, Low, Medoc, monomers, Mouthfeel, Must, Natural, Negative, Noir, Oenological, Oxidation, pH, Phenolic, Pigment, Pinot, polymeration, polymers, polyphenols, positive, proanthocyanidins, procyanidins, prodelphinidins, produce, Production, pump, Quality, Red, Region, removing, Researchers, ripe, ripeness, Rot, Sauvignon, Scientific, seeds, Sensory, skin, Space, Spanish, Stem, studies, Sulfite, Sulfur, Tank, tannacity, Tannins, Temperature, Titratable, Varieties, Wine, Winemaking, Yeasts

Page Number(s): 16-20

GWM PDFs are licensed copies and as such do not transfer any rights over the content to you. Fair use applies, that is: you may make as many copies as you require for your (or your company's) use only; sharing, redistributing or otherwise making available GWM PDFs to others who have not purchased them constitutes theft; you are required to remove copies from devices which you do not (or no longer) own.

The issue. Subscribe now