Wine bottles should inform us about what has been added

The taste and color of your wine depends on the methods used to produce it and the chemicals added during production, say researchers at the University of Helsinki in Finland in research published in Analytical Chemistry Research. The researchers behind the study say wine bottles should carry information about what the manufacturers add during processing – including sugars and acids.
In the study the researchers analyzed the chemical profiles of eight Pinot Noir wines from different regions. They found that each wine had a different profile, affected by the processes used to make it. Winemakers add sucrose and other chemicals during manufacturing (News Release Elsevier, 13 April 2015).
Click here for the news release.
Click here for the published article (1.16 MB).

If you have any questions about this subject, please contact us: info@nvc.nl, +31-(0)182-512411. This item is also included in our monthly overview, the NVC Members-only Update.