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Increasing Wine Quality with the Addition of Enological Tannins and Enzymes in Red Wine

Diana M. Burnett

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Abstract

Discusses how the quality of red wine can be increased with the addition of enological tannins and enzymes.

About this research paper

What this paper is about

Discusses how the quality of red wine can be increased with the addition of enological tannins and enzymes.

Why it matters

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Key contribution

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Method / approach

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Available abstract

Discusses how the quality of red wine can be increased with the addition of enological tannins and enzymes.

Key concepts: Wine, Food science, Quality (philosophy), Oenology, Chemistry, Viticulture, Philosophy, Epistemology

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