Looking for bright white wine

1999/02/01 Elhuyar Zientzia Iturria: Elhuyar aldizkaria

• Dietetika/Elikagaiak

A clean and bright white wine is a fundamental feature. Therefore, winemakers do not want to precipitate in their wines: neither grape proteins nor 4-6 °C tartrate. For this purpose a safe and natural method is proposed thanks to the work done by the researcher of the University of Bordeaux, Virginie Moine-Ledoux.

They realize that with more liquid time on the grape legs, stability improves. But during this period, while the must is in the tank, the precipitate appears in the background. The researcher has also discovered the causes of this improvement: the manoproteins that are embedded in the walls of a yeast that develops in grape vines. Manoproteins are about to be marketed.