METHOD TO ADD COMPOUNDS OF ENOLOGICAL INTEREST TO WINE AND ITS DISTILLATES

摘要

The present invention concerns a method to enrich wine or its distillates with tannin compounds, preferably but not exclusively extracted from wood to increase its preservability, stability, pleasant taste, wholesomeness and nutraceutical value. In particular, the invention concerns a controlled infusion method in wine, which allows to transfer, to the alcoholic infusion liquid, compounds of food and enological interest, such as tannins, polysaccharides, aromatic compounds, in an effective, economical and reproducible manner, and with high production and purity.