Phenolic maturity
In the case of a red wine it is important to take into account the phenolic maturity as phenolic compounds directly determine the colour of red wines and strongly influence their stability during ageing.
In order to obtain the maximum extractability of phenolic compounds during vinification, it is not sufficient to check the technological maturity (maximum of the Sugar/Total acidity ratio), but it is necessary to measure the concentration of anthocyanins near maturity (phenolic maturity).
The Glories method
In the case of a red wine it is important to take into account the phenolic maturity as phenolic compounds directly determine the colour of red wines and strongly influence their stability during ageing.
In order to obtain the maximum extractability of phenolic compounds during vinification, it is not sufficient to check the technological maturity (maximum of the Sugar/Total acidity ratio), but it is necessary to measure the concentration of anthocyanins near maturity (phenolic maturity).
Is there a quick and easy way to determine phenolic maturity?
Is it possible to quickly and easily determine when the grapes should be harvested in order to maximize the extraction of phenolic compounds?
Download the article to understand the phenomena that regulate phenolic maturity and to know the most effective methods to determine it.
