Red wine colour stability

Once extracted from the marcs, the colouring material needs to be stabilised. The balance in the concentrations of the various polyphenolic fractions is still considered to be an important factor.

The introduction of tannins (Colorstab^® SG, Premium^® Color SG, V Tan^® SG, Tannino Special SG, Premium^® Uva SG, Premium^® Limousin SG, Premium^® Tan SG, Smartan^® SG, Smartan^® Uva SG...) into the production process helps to direct the chemical reactions towards stabilisation of the extracted phenolic component.

During these phases the presence of oxygen is strategic. The technique of micro-oxygenation is thus widely used, given that the oxygen must be accurately and precisely dosed (Microdue^® Plus) in order to obtain the best results.