Separation of free-run and press-fraction juice is commonly practiced in wineries. In regards to phenolics, press-fraction juice will have higher concentrations of flavonoid phenols due to higher solu…
Read ArticleNew World Wine Maker
Phenolic compounds affect several sensory components of wine, including red wine color, astringency, bitterness, and olfactory profile. Though present at low levels, their concentrations are a primary…
Read Article