Browning: nm The aging of white wines is accompanied by browning linked to the formation of brown pigments, the color of which is superimposed on the initial color. This color change is the visual manifestation of the phenomenon which also affects all the organoleptic properties of wines.
Oxidation causes a change in color in wines, but above all in musts subjected to excessive oxidation. It is browning (enzymatic). Browning is due to ...
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