Maximising colour extraction and retention on Pinot Noir. New Zealand Vintage 2020

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

 

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    July 1st, 2021
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Esseco Srl - Enology Division

Esseco Srl – Via S. Cassiano, 99 – San Martino, 28069 Trecate NO
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