Free Anthocyanins (fANT)

Free Anthocyanins (fANT)Figure 1. WINEXRAY's representative phenolic profile of a 21 day macerated Bordeaux varietal fermentation (The Future of Winemaking: Honoring the Vision of Professor Roger Boulton, 2022). Free Anthocyanins (fANT) are finite and unstable monomeric pigments generally associated with wines purple hue. Most wines lose between 60 80% of their Free Anthocyanins within the first 100 days post crush (WINEXRAY, Casassa & Harbertson, 2014). In Vitis vinifera,

Martini is a winery in Napa Valley that was purchased by E

and Glucose/Fructose measurement can be used to characterize dryness (below 2 g/L)

The assay also does not measure hydrolyzable oak tannins despite their astringent properties

Sugar accumulation signals anthocyanidin accumulation and enzymes synthesize them together (Das et al

Amino acids with simple structures like valine and alanine are utilized more readily by yeasts while complex structures like phenylalanine require more effort

and bacteria

The 10 acre estate vineyard features Pinot Noir

and 85% is very high efficiency (WINEXRAY)

but it is important to remember that these are temporary phases necessary for building ageability into a wine

overlooking the San Francisco bay

Within the first five to ten days of fermentation

13% Merlot