A University of Navarre research team, made up of Irene Esparza, José María Fernández, Carolina Santamaría, María Isabel Calvo and José Mª García-Mina, have studied the influence of a number of metals in giving wine its colour. The work concluded that a slight change in these elements substantially modifies certain aspects of the quality of the ferments.
Scientists know that colour is one of the main parameters that enable the excellence of the product to be measured, providing as it does information about structure, body and taste. In fact, it is known that the hues, varying from bluish red to an earthy orange, are influenced by -amongst other factors – the stability and reactivity of metals present, such as iron, zinc, copper and manganese.
To carry out the study, they took samples of the Tempranillo variety of grape from a plot supervised by Evena (the Navarre Viniculture and Enological Station), located in Erriberri (Olite) in Navarre. The sample musts and wines were taken from three successive harvests starting in 2002 and which were subject to identical fermentation treatments, the only differentiating factor being meteorological conditions.
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