PROCESS FOR PRODUCING WINE, METHOD FOR MODULATING GREEN CHARACTER OF WINE, WINE OBTAINED OR OBTAINABLE BY SUCH PROCESS OR METHOD, AND USE OF A VINE-SHOOT MATERIAL AS WINEMAKING ADDITIVE
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Issued Date -
Feb 15, 2024
app pub date -
Nov 23, 2021
filing date -
Dec 18, 2020
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Abstract
A method for modulating green character of wine, as well as wine obtainable according to the method also relates to the use of a vine-shoot material as winemaking additive for modulating green character in wine, wherein the vine-shoot material is toasted vine-shoot material. The method includes the steps of providing a vine-shoot material, which is subjected to heating at a predetermined temperature during a period in the range from 30 to 120 minutes; and subjecting a fermentable mixture to fermentation, wherein a determined concentration of the vine-shoot material results from the heating step.
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