Monitoring polyphenols to improve wine quality

Polyphenols are major agents of wine stability regarding oxidation reactions. They also are known to have a role in the wine’s color and structure. Depending on whether wines are white, rosé or red, the polyphenol extraction objectives differ. Thanks to real-time analysis of polyphenols, a better monitoring of these extractions is now possible.

Our 10-year research on oxygen management in collaboration with academic institutions around the world has allowed us to explore and gain strong expertise on other key parameters of wine quality such as polyphenols.

Register now!

Join our webinar Thursday, June 20th at 11:00 am PT / 2:00 pm ET to learn:

  • Why and how to measure polyphenols in the winery
  • How to optimize pre-fermentative operations on white and rosé musts
  • How to assess red wine polyphenols extraction

To join our free webinars, register by clicking on the link above and filling in the form. Once registered you will receive a follow-up email containing all the information to access the live webinar as well as reminders before the webinars begin.

Not available on this date but still interested in getting all the information on these important topics? Register anyway, as this will allow you to receive emails with links to watch the recording.

The Vinventions Enology team looks forward to seeing you—we hope you can join us!

June, 20th

Monitoring polyphenols to improve wine quality

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