COLOUR STABILISATION IN RED WINES
PROBLEM
Red wines, especially those from younger vines or lighter varietals, often experience color instability during maturation. This is due to weak anthocyanin-tannin bonding, oxidative degradation, and an imbalanced phenolic structure. Without intervention, the wine may lose vibrancy, fade in color, or show browning over time.
KEY PRODUCTS
- RePrise BIO: This is an inactivated yeast that is rich in natural peptides, mannoproteins, and polysaccharides. It is ideal for supporting a stable pigment structure in red wines.
- ViniTannin SR: This is a grape-derived seed and skin tannin that enhances anthocyanin-tannin bonding and improves long-term color stability.
PROTOCOL OBJECTIVES
- Enhance anthocyanin stability by promoting polymeric pigment formation.
- Reduce oxidative color degradation during barrel or tank ageing.
- Support long-term color retention and balance phenolic structure through tannin reinforcement.
