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

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PhenolsSweetAcid + Phenols (tannin intensity,astringency, bitterness,dry tannins)+ correlation with alcohol+ correlation with grape and oak tannins, includingimmature seed tannins+ correlation with acid, specifically malic acid+ correlation with VSCs+ correlation with yeast in suspension- correlation with polysaccharides (sweetness, gums, andyeast fining)Adapted, in part, from D. Delteil, 2003
PhenolsSweetAcid + Phenols (tannin intensity,astringency,bitterness,dry tannins)- correlation with alcohol up to 13%, + correlation above 13%0 correlation with sugar+ correlation with grape and oak tannins, including seed tannins+ correlation with acid, mainly malic and acetic+ correlation with VSCs and herbaceous compounds; add Xpress, microox+ correlation with yeast in suspension+ correlation with polysaccharides+ correlation with non-soluble solidsAdapted, in part, from D. Delteil, 2003
Page 1 and 2: Fining Wines for Structure, Balance
Page 3 and 4: Palate Balance EquationSweetAcid +
Page 5: AciditySweet-sugar+ tanninsAcidity
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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