Extraction of polyphenolic substances: Sensory properties and preserving colour

摘要

An Italian research team has built on the substantial body of work on winemaking techniques to preserve colour, texture and flavour. This report comes from Enzo Cagnasso, a member of the Group on Wine Research at the University of Turin.THE SENSORY QUALITIES of a wine are the result of a complex balance between its components but, in particular, the polyphenolic component makes up the essence that distinguishes and influences the quality of red wines. This group of substances determines colour, sensory sensations of bitterness and astringency, and forms the structure and body of the wine, with an impact on its longevity.