Red Wine

Red WineBlend: 63% Syrah, 37% Grenache

Blend: Grenache Gris

although it is generally the most abundant and stable

there are still a lot of suspended solids that will mask the underlying astringency

and hydrolyzable tannins

modulating astringency and aroma suppression

SO2 inhibits bound anthocyanin formation by binding to aldehyde and bleaching free anthocyanins

60-80% of free anthocyanins are lost within the first 100 days post-crush primarily due to the oxidative cleavage

Alpha-Amino Nitrogen (PAN/FAN) is a combination of 20 amino acids utilized by vines

This is key because sugar accumulation signals anthocyanin synthesis from chemical precursors

23% Cabernet Franc

but extreme weather events like heat waves (>43°C/110°F) significantly degrade anthocyanins and tannins alike (WINEXRAY)

Applying this knowledge through and beyond the wine production process lends us powerful insight into its behavior