Polyphenols are major agents of wine stability regarding oxidation reactions. They also are known to have a role in the wine’s color and structure.
Depending on whether wines are white, rosé or red, the polyphenol extraction objectives differ.
Thanks to real-time analysis of polyphenols, a better monitoring of these extractions is now possible.
Watch the replay of our webinar to learn:
- Why and how to measure polyphenols in the winery
- How to optimize pre-fermentative operations on white and rosé musts
- How to assess red wine polyphenols extraction