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UTILIZING TANNINS AND POLYSACCHARIDES TO POLISH AND FINISH WINES BEFORE BOTTLING

A wine which has oxidized, reduced, herbaceous, bitter, astringent or burning qualities is generally considered unappealing. For years, fining agents, acidifying or de-acidifying agents have been used to rectify these problems, however these tools can also negatively impact structure, volume, color and aroma of the treated wine. Tannins and polysaccharides are more recent tools which can be used improve balance, all while respecting the wine.

A wine which has oxidized, reduced, herbaceous, bitter, astringent or burning qualities is generally considered unappealing. For years, fining agents, acidifying or de-acidifying agents have been used to rectify these problems, however these tools can also negatively impact structure, volume, color and aroma of the treated wine. Tannins and polysaccharides are more recent tools which can be used improve balance, all while respecting the wine.

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