Enrichment of wines with aromas and pigments: locut. Thanks to a new process developed by INRA, called Flash-Détente, it is now possible to enrich wines with aromas and pigments contained in the skin of the grapes. Most of the agents responsible for the flavor and color of red wine are found there. They are essentially polyphenolic compounds, precursors of aromas, tannins and anthocyanin pigments. During a vinification, it is only possible to extract alone ...
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