Research of the influence of grape seeds on the data of red wine chemical composition and organoleptic indexes.
2021
The quality of red wine significantly depends on the content of phenolic compounds in it. It is known that phenolic compounds transfer to the wine from the solid parts of the grape – stems, skins, and stones. It is also established that the phenolic compounds present in the skin of the grape seed have a positive effect on the quality of wine. The phenolic compounds of stones and stems add bitterness and roughness to wine. We have developed a method of wine making, which, in contrast to the delestage fermentation technique, involves fermentation of the previously destemmed pomace. Tab. 2, Ref. 5.
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