The wine obtained through punctual insertion of must-wine into the marc, if compared to the one obtained through a classical Selector vinifier, presents an important structure of the phenolic map, even if the kinetics of extraction are slower. This modification of the kinetics of the extraction of phenolic material, positively re-distributed with more regularity and homogeneity during the whole maceration period, leads to an advantage in the chromatic stability of the final wine.
|Numero di pagine||4|
|Rivista||ITALIAN FOOD MATERIALS & MACHINERY|
|Stato di pubblicazione||Pubblicato - 2009|
- red wines