Monitoring Polyphenols to Improve Wine Quality

Monitoring polyphenols to improve wine quality Polyphenols are major agents of wine stability regarding oxidation reactions. They also are known to have a role in the wine color and structure. Depending on whether wines are white, rosé or red, the polyphenol extraction objectives differ. Thanks to real-time analysis of polyphenols, better monitoring of these extractions is now possible.

Join our webinar and you will learn:

• Why and how measuring polyphenols in the winery
• How to optimize pre-fermentative operations on white and rosé musts
• How to assess red wine polyphenols extraction

Register Here