Addition of Tannins Before, During or After Fermentation
| dc.contributor.author | Gerland, Christophe | en_US |
| dc.date.accessioned | 2015-04-09T17:45:23Z | |
| dc.date.available | 2015-04-09T17:45:23Z | |
| dc.date.issued | 2003 | en_US |
| dc.description | The utilization of tannins has been increasing during the last 10 years in Europe, with several applications in white, ros? and red wines. This addition can be done at different stages of winemaking, depending on the effect desired, the type of wine and the type of tannins. This paper describes those applications, and some work to better anticipate the use of tannins, regarding the quality of the grapes. | en_US |
| dc.identifier.uri | https://hdl.handle.net/1813/39854 | |
| dc.subject | Wine and wine making | en_US |
| dc.subject | Tannins | en_US |
| dc.subject | Wine--Red | en_US |
| dc.subject | Wine--White | en_US |
| dc.subject | Wine--Rose | en_US |
| dc.title | Addition of Tannins Before, During or After Fermentation | en_US |
Files
Original bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- Gerland_AdditionTanninsBeforeDuringOrAfterFermentation_WIWP_2003.doc
- Size:
- 29.5 KB
- Format:
- Microsoft Word