Vignette

Vignette

while oxidative treatment will also influence tannin activity and therefore texture

1139–1149

We generally want to maximize bound anthocyanins

Allowing the yeasts to metabolize all available nutrients is a moderate form of stress that can be beneficial to quality

Cold soak is thus the only selective winemaking process that distinguishes between color and tannin

Oxygen with Phenols and Related Reactions in Musts

3 generally indicates higher production volume and shorter macerated wine

Blend: 63% Syrah

yeast can store excess nutrients in their vacuole for later use

modulating astringency means increasing tannin polarity

They vary in concentration

These wines will likely be moderately astringent