Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory composition of Carménère wine during bottle aging

Volume: 83, Pages: 172 - 183
Published: Sep 1, 2017
Abstract
The effect of the addition of different commercial enological tannins (CETs) on the characteristics of Carménère red wine was evaluated. Initially, chemical characterization of eleven CETs was performed using spectrophotometric and HPLC-DAD techniques. Then, the effects of six CETs on the properties of a Carménère wine during bottle storage (90 days) were evaluated for up to 90 days. Four CETs from wood exhibited highly variable phenolic...
Paper Details
Title
Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory composition of Carménère wine during bottle aging
Published Date
Sep 1, 2017
Journal
Volume
83
Pages
172 - 183
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