Extractable Anthocyanins (xANT)

Extractable Anthocyanins (xANT)Figure 1. WINEXRAY's representative berry profile of Cabernet Sauvignon from the north coast of the United States. (The Future of Winemaking: Honoring the Vision of Professor Roger Boulton, 2022). EXTRACTABLE ANTHOCYANINS (mg berry) Broadly speaking, great wines have grown where moderate stress leads to higher concentrations of color, tannin, and flavor. The best vineyards have been where phenolic and flavor ripeness coincide. For millennia, the

Château Haut-Marbuzet is has a temperate maritime climate

It plays an important role in pH and is an essential nutrient to all living things

we focus on their concentration rather than their tannin counterparts

and demonstrating there is no perfect pH for wine

Château Hyon La Fleur

Total Anthocyanins will decrease approximately 60-80% within the first 100 days post crush

In our experience

the anthocyanins polymerize much less efficiently after the 100-day period due to lower concentrations and temperatures

15% Malbec

5% hydrogen peroxide (H2O2) (Mohapatra

Winemakers experimenting with Lachancea thermotolerans should note the differences in perceived sourness between Tartaric acid and Lactic acid in the resulting wines

All of these parameters together will fluctuate based on what actually happens in the fermentation