This content is included in your Infowine Premium membership.
Ce contenu est inclus dans votre abonnement Infowine Premium.
Este contenido está incluido en la suscripción Infowine Premium.
The pinking in white wine: are certain antioxidants involved?
€45.00 (VAT incl.)
Specifiche
| LESSONS | 1 |
|---|---|
| Duration | 15 minutes |
| Typology |
In stock
DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
Pinking is a color alteration in white wine, where the yellow hue shifts to a pinkish-salmon tone. It can occur at various stages of winemaking—from the end of alcoholic fermentation to after bottling—and its frequency depends on grape variety, vintage, and vinification conditions.
Although pinking is associated with oxidative phenomena, its underlying mechanisms are not yet fully understood.
This presentation explores the proposed formation mechanisms, the wines most prone to this discoloration, and methods to assess pinking susceptibility. It also covers vinification practices that influence pinking and enological approaches for its prevention and treatment.
The lecture reproduced in this video was presented at the 23rd edition of Enoforum (Cile, November 8-9, 2023)
How to access the contents:
When the purchase order is completed, you will be able to log onto this site with your username and password, click on “My Courses” and select the course you purchased.
At this point, you will open the page dedicated to the course with a description and scrolling to the bottom, you will find the “CONTENT” area where, by clicking on the title of the course, you will have access to the relevant video-recording.
In the case of a bank transfer, the purchase will only be completed once the actual credit has been received on the recipient’s account; In the case of payment by credit card or Paypal account, the purchase will only be completed if the transaction is successful.