Preventative management of oxidation in white and rose wines

In white wine vinification, phenolic compounds are undesirable. As well as their direct impact on the sensations of bitterness and astringency, phenols and quinones form powerful redox couples which are involved in the mechanisms of premature oxidation of musts and wines, with detrimental effects: evolution of the yellow hue, consumption of glutathione, loss of aromas etc.

Read more