A.O.C. taureau de Camargue

Linking wine composition to fruit composition is difficult due to the numerous biochemical pathways and substrate transformations that occur during fermentation

The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies

Grapevine rootstock is basic to achieve good adaptation of the vine to ground and environment.

Catechins, a class of flavonoids found in foods and beverages such as wine and tea, exhibit potent antioxidant properties that contribute to various health benefits.[1]

Red wines felt as astringent and bitter generally show high content of tannins due to grape phenolic compounds’ extraction in the maceration process. Among different enological practices, mannoproteins have been shown to improve the mouthfeel of red wines (1) and the color (2,3). In this work, we evaluated the effect of mannoproteins on the mouthfeel profile of Sangiovese wines obtained by excessive tannin extraction.