Managing Color and Phenolics in Red Wines

This webinar from Bucher Vaslin North America explores red wine phenolic structure and color stability. In the video, Eglantine Chauffour describes phenolic compounds in red grapes, the improvement of skin compound extraction, Oenozym Crush Red, steps for limiting the loss of phenolics, Pro Tanin R, the stabilization of color by condensation and co-pigmentation, Softan Vinification, NaturSoft, color stabilization during aging, Tan Excellence, and critical points for the color stability of red wine. The video recording runs 37:21 minutes in length.