Extraction and retention of red wine phenolics, have historically been a primary concern for many red wine producers.
In this webinar we will talk about these topics:
• Colour compounds
• Viticultural factors which influence the level of colour in grapes
• Pinot Noir and it’s colour compound composition
• Winemaking strategies to maximise extraction, retention and stability
– Enzyme at maceration
– Exogenous tannin addition at crusher and fermentation
– Yeast strain selection
– Gum Arabic solution to stabilise colour complexes post fermentation