Fining Wines for Structure, Balance and Finish - Viticulture Iowa ...

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SweetSweetAcid + Phenols (tannin intensity,astringency,bitterness,dry tannins)Volume / Body+ ethanol+ polysaccharides <strong>and</strong> other sugarsglycerol, unknown- sulfur-containing compounds (VSCs)Adapted, in part, from D. Delteil, 2003
AciditySweet-sugar+ tanninsAcidity + Phenols (tannin intensity,astringency, bitterness,dry tannins)+ with certain VSCs, including herbaceous compounds-ripe fruit- polysaccharides (grapes, yeast, bacteria, oak,commercial products)+/- correlation with body / volume+ correlation with tannin intensity+ correlation with dryness+ correlation with bitternessAdapted, in part, from D. Delteil, 2003
Page 1 and 2: Fining Wines for Structure, Balance
Page 3: Palate Balance EquationSweetAcid +
Page 7 and 8: PhenolsSweetAcid + Phenols (tannin
Page 9 and 10: Non- Protein Agents and BlendsBento
Page 11 and 12: Bordeaux Red Wine contaminated by B
Page 13 and 14: ConclusionsSarco demonstrated, for
Page 15 and 16: Two Families of TanninsHydrolysable
Page 17 and 18: BiotanCondensed TanninPure grape ta
Page 19 and 20: Quertanin or Quertanin Effervescent
Page 21 and 22: Methods to Improve BalanceTradition
Page 23 and 24: Polysaccharides in WineSources1. Gr
Page 25 and 26: Polysaccharides/MannoproteinsMannop
Page 27 and 28: Yeast Cell Wall Composition
Page 29 and 30: Polypeptides from Yeast• Polypept
Page 31 and 32: Napa Valley Biolees Trial1. Control
Page 33 and 34: 2002 Merlot Fining Trial1. Control2
Page 35 and 36: Fining Agents for Bench Trials1. Ge

Fining Wines for Structure, Balance and Finish - Viticulture Iowa ...

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