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06 Jun 2019

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

Access to replay

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