Improving the color and the antioxidant activity of wine with natural tannins
Improving the color and the antioxidant activity of wine with natural tannins
Sep 5, 2011 6
Even the tannins obtained from the grape seeds can be useful to ameliorate the phenolic composition of wine. A cooperative research by a Portuguese and a Chinese team evaluated the effect of adding tannins from seeds to the wine.
They analyzed two factors: the chromatic and the antioxidant characteristics.
They tested two commercial products: GSE100 and GSE300, both highly pure.
Two, finally, were the grapes considered: Castelao and Tinta Miuda.
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