The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: Comments on a Critical Review
Jul 2003 Issue of Wine Business Monthly
In my life as a winemaker, I seem to make a fair amount of Syrah. Traditionally, Viognier juice is often co-fermented with the Syrah must. Although my primary reasons for using such a co-fermentation are always driven by flavor rather than color, I have been interested in the copigmentation effects of the co-fermentation for a long time. Copigmentation has been a 'hot-topic' in wine research for as long as I can remember. I have been intending to write about Roger Boulton's literature review of ...
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