Resveratol
Posted on 18 November 2009
growers are removing wine Resveratrol to make it smoother and less tannic?
No! At least not intentionally. Although some decisions winemaking would decrease the level of resveratrol in wine (shorter contact of the skin, the different varieties), any winemaker who I have never spoken (I'm in the industry) has already tried to delete actively resveratrol in wine. There are a lot better, more efficient ways to reduce the tannins wine that trying to get him out of resveratrol. Similarly, "soft" is much higher than the levels of tannin (the maturity of tannins is more important, as the phenolic maturity of the grapes at harvest.) So, drink and enjoy the French paradox?
Resveratol on ABC News! Must Watch!
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