{"id":8989,"date":"2025-12-19T09:29:46","date_gmt":"2025-12-19T08:29:46","guid":{"rendered":"https:\/\/www.ever.it\/?p=8989"},"modified":"2025-12-22T13:50:13","modified_gmt":"2025-12-22T12:50:13","slug":"tannins-longevity-colour-red-wine","status":"publish","type":"post","link":"https:\/\/www.ever.it\/en\/tannins-longevity-colour-red-wine\/","title":{"rendered":"Tannins and longevity: a guide to producing red wines with stable colour and EVER solutions"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"8989\" class=\"elementor elementor-8989 elementor-8988\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e61af2d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e61af2d\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-2554805\" data-id=\"2554805\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8efbbb4 elementor-widget elementor-widget-text-editor\" data-id=\"8efbbb4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The visual perception of a great red wine is often the first indicator of its quality and aging potential. However, a fundamental thermodynamic paradox exists: at the typical pH of wine (3.2\u20133.8), the colored form of anthocyanins (the flavylium cation) is unstable and tends to transform into colorless forms.<\/p><p>Why, then, do great reds maintain a vibrant color? The answer lies not simply in the quantity of pigment, but in complex molecular dynamics: <strong>copigmentation<\/strong> in young wines and <strong>polymerization<\/strong> in aged ones.<\/p><p>In this article, we analyze how the winemaker can govern these processes using the right tannins from the EVER range and the correct supporting analyses.<\/p><p>copigmentation. One can imagine this process as a molecular \u201csandwich\u201d: a cofactor\u2014a colorless, planar organic molecule\u2014associates with the anthocyanin, shielding it from water attack and preventing discoloration.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2922490 elementor-widget elementor-widget-image\" data-id=\"2922490\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"499\" src=\"https:\/\/www.ever.it\/wp-content\/uploads\/Sandwich.jpg\" class=\"attachment-full size-full wp-image-9152\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b917b1a elementor-widget elementor-widget-text-editor\" data-id=\"b917b1a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em><strong>Classification of Cofactors<\/strong><\/em><\/p><p>It is fundamental to note that <strong>not all phenols are equal cofactors<\/strong>. Studies by Boulton, confirmed by Versari, indicate a hierarchy of effectiveness based on planarity and electron density:<\/p><ul><li>High efficacy: flavonols (such as quercetin) and hydroxycinnamic acids.<\/li><li>Medium efficacy: catechins, Epicatechins (flavan-3-ol monomers).<\/li><li>Low efficacy: polymeric tannins, whose steric hindrance prevents the formation of the perfect &#8220;sandwich.&#8221;<\/li><\/ul><p>A crucial datum emerging from Versari\u2019s study is that copigmentation in young wines correlates strongly with anthocyanin content, but not with total tannin content. This clarifies why the indiscriminate addition of tannins does not automatically lead to an increase in color.<\/p><h2 style=\"text-align: left;\"><span style=\"color: #a8153f;\">From copigmentation to polymerization: the role of oxygen.<br \/><\/span><\/h2><p>Copigmentation is a reversible physical phenomenon that diminishes over time. True longevity (&#8220;Aging Potential&#8221;) is instead built through stable covalent bonds. In this process, oxygen acts as an initiator: it oxidizes ethanol, producing <strong>acetaldehyde<\/strong>, which functions as a molecular &#8220;bridge&#8221; between tannins and anthocyanins.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7102bfd elementor-widget elementor-widget-text-editor\" data-id=\"7102bfd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>But who is the typical consumer?<br \/>An analysis reveals that in the United Kingdom, one of the most mature markets, 49% of consumers choose these products to avoid the effects of alcohol, while 36% are motivated by taste and 30% by the lower calorie content. (Source: Nomisma Wine Monitor based on NielsenIQ data)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3debb63 elementor-widget elementor-widget-image\" data-id=\"3debb63\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"768\" height=\"431\" src=\"https:\/\/www.ever.it\/wp-content\/uploads\/Color-evolution-768x431.jpg\" class=\"attachment-medium_large size-medium_large wp-image-9155\" alt=\"\" srcset=\"https:\/\/www.ever.it\/wp-content\/uploads\/Color-evolution-768x431.jpg 768w, https:\/\/www.ever.it\/wp-content\/uploads\/Color-evolution.jpg 1234w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a7f808a elementor-widget elementor-widget-image\" data-id=\"a7f808a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1230\" height=\"496\" src=\"https:\/\/www.ever.it\/wp-content\/uploads\/Parameter.jpg\" class=\"attachment-large size-large wp-image-9157\" alt=\"\" srcset=\"https:\/\/www.ever.it\/wp-content\/uploads\/Parameter.jpg 1230w, https:\/\/www.ever.it\/wp-content\/uploads\/Parameter-768x310.jpg 768w\" sizes=\"(max-width: 1230px) 100vw, 1230px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-f7c229c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"f7c229c\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-71e2493\" data-id=\"71e2493\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cdfab71 elementor-widget elementor-widget-spacer\" data-id=\"cdfab71\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c85fb33 elementor-widget elementor-widget-text-editor\" data-id=\"c85fb33\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"color: #a8153f;\">Methodological update: towards a new analytical standard<br \/><\/span><\/h2><p>To evaluate aging potential, historical methods such as Somers&#8217; show evident limits, often overestimating the polymeric fraction and failing to distinguish between stable and unstable polymers.<\/p><p>For modern longevity management, we suggest two approaches:<\/p><ul><li><strong>Adams Method (Harbertson-Adams)<\/strong>: utilizes protein precipitation (BSA) to simulate astringency in the mouth. It is fundamental because it distinguishes between <strong>SPP<\/strong> (Small Polymeric Pigments &#8211; short\/unstable) and LPP (Large Polymeric Pigments &#8211; long\/stable). A high <strong>LPP<\/strong> content is the best predictor of longevity.<\/li><li><strong>Boulton Method<\/strong>: indispensable at the end of fermentation. It isolates copigmentation via dilution. If the value is low (&lt;25-30%), the wine risks losing color through precipitation: it is the time to act.<\/li><\/ul><p>Furthermore, HPLC methods are under development capable of separating the different polymeric fractions of tannins and evaluating which are truly resistant to SO\u2082 (Versari et al.).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d2ef28a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d2ef28a\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-098fd22\" data-id=\"098fd22\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-59c0b63 elementor-widget elementor-widget-text-editor\" data-id=\"59c0b63\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"color: #a8153f;\">Which tannin to choose?<\/span><\/h2><p>The study by Gambuti et al. on Aglianico wine provides crucial data for understanding how the choice of enological tannin influences the oxidative mechanisms described above.<\/p><p><strong>Oxygen Consumption Kinetics (OCR) and Acetaldehyde Production<\/strong><\/p><p>The experiment monitored oxygen consumption and acetaldehyde production in wines treated with 30 g\/hL of different tannins during 4 saturation cycles.<\/p><p><strong>Data Analysis:<\/strong><\/p><ul><li><strong>Tea Tannins (Scavenger)<\/strong>: Consume oxygen extremely rapidly (+112%) but produce little acetaldehyde. They protect against immediate oxidation but inhibit the formation of stable color.<\/li><li><strong>Ellagitannins (Catalysts)<\/strong>: Show moderate oxygen consumption (+35%) but the highest accumulation of acetaldehyde (13.5 mg\/L, +27% vs control), creating the ideal environment for anthocyanin-tannin condensation.<\/li><li><strong>Condensed Tannins (Structuring)<\/strong>: Essential for building structure (LPP) and conferring softness.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d0f7b25 elementor-widget elementor-widget-image\" data-id=\"d0f7b25\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"315\" src=\"https:\/\/www.ever.it\/wp-content\/uploads\/Aglianico-768x315.jpg\" class=\"attachment-medium_large size-medium_large wp-image-9159\" alt=\"\" srcset=\"https:\/\/www.ever.it\/wp-content\/uploads\/Aglianico-768x315.jpg 768w, https:\/\/www.ever.it\/wp-content\/uploads\/Aglianico.jpg 1381w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-796de2b elementor-widget elementor-widget-text-editor\" data-id=\"796de2b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"color: #a8153f;\">Varietal differences: every grape has its own equilibrium.<\/span><\/h2><p>Predisposition to longevity is a varietal trait. Let us observe the structural differences between key varieties:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0137768 elementor-widget elementor-widget-image\" data-id=\"0137768\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"349\" src=\"https:\/\/www.ever.it\/wp-content\/uploads\/Comparative-768x349.jpg\" class=\"attachment-medium_large size-medium_large wp-image-9161\" alt=\"\" srcset=\"https:\/\/www.ever.it\/wp-content\/uploads\/Comparative-768x349.jpg 768w, https:\/\/www.ever.it\/wp-content\/uploads\/Comparative.jpg 1368w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2949182 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2949182\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4b8d7bf\" data-id=\"4b8d7bf\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e96c7ae elementor-widget elementor-widget-text-editor\" data-id=\"e96c7ae\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><strong>High Structure Cluster (Sagrantino, Aglianico)<\/strong>: Have an excess of tannins. Require oxygenation (MOX) to polymerize the excess structure.<\/li><li><strong>High Color Cluster (Teroldego)<\/strong>: Record anthocyanins but intermediate tannins. Benefit from the addition of enological tannins to fix color that would otherwise precipitate.<\/li><li><strong>Low Profile Cluster (Corvina)<\/strong>: Low phenols. Require techniques such as drying (appassimento) to concentrate solutes.<\/li><\/ul><h2><span style=\"color: #a8153f;\">The Sangiovese Case and the &#8220;Myth&#8221; of Terroir.<br \/><\/span><\/h2><p>Sangiovese deserves a separate discussion. Analysis has shown enormous intra-varietal variability, often superior to territorial differences. Although samples from Romagna tend to have total phenols slightly higher than those from Tuscany (~2100 vs ~1900 mg\/L), the profiles are superimposable.<\/p><p><strong>Insight<\/strong>: the longevity of Sangiovese depends more on agronomic management (yields per hectare) and cellar technique than on genetics or geographical zone. PCA classification showed an overlap between the two zones, indicating that winemaking technique can mask the territorial effect.<\/p><h2><span style=\"color: #a8153f;\">Operational recommendations for the cellar: EVER Solutions.<\/span><\/h2><p>To govern the delicate balance between anthocyanins and tannins, theory is not enough: a precise action protocol is needed.<br \/>Ever solutions are inserted in a targeted manner into the different phases of winemaking to support the color, structure, and longevity of red wines.<\/p><p>From maceration to aging, the use of tannins with specific functions allows for:<\/p><ul><li>protecting color in the initial phases,<\/li><li>favoring stable polymerization during evolution,<\/li><li>modulating the perception of astringency and volume on the palate.<\/li><\/ul><p>\u00a0<\/p><p><strong>Check out Ever solutions <a href=\"https:\/\/www.ever.it\/en\/tannins\/\">here<\/a><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8c0489d elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"8c0489d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e1f1ea9 elementor-widget elementor-widget-text-editor\" data-id=\"e1f1ea9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"color: #a8153f;\">Conclusions and operational protocol<\/span><\/h2><p>The integrated analysis of the research cited in this article leads to defining a scientific protocol for the management of longevity and color.<\/p><ul><li><strong>Fermentation<\/strong>: monitor the Boulton Index. If copigmentation is &lt; 30%, add cofactors.<\/li><li><strong>Aging<\/strong>: use Ellagitannins to fix color via acetaldehyde; avoid Tea tannins if looking for long-term stability.<\/li><li><strong>Analysis<\/strong>: monitor the LPP\/SPP ratio (Adams Method) as the true indicator of evolution towards longevity.<\/li><\/ul><p>In conclusion, red wine longevity is the result of a complex balance between pigments, tannins, and oxygen. Knowing these mechanisms allows for orienting technical choices from the very first phases of winemaking, enhancing varietal characteristics and improving chromatic stability over time. Through targeted tannin management and accurate control of phenolic evolution, it is possible to design wines that are more stable, harmonious, and long-lived.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-01e28f5 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"01e28f5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9a55e7e elementor-widget elementor-widget-text-editor\" data-id=\"9a55e7e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"color: #a8153f;\">Bibliographic References.<\/span><\/h2><p>1\u00a0<strong>Boulton, R.<\/strong>\u00a0<strong>(2001)<\/strong>. The copigmentation of anthocyanins and its role in the color of red wine: A critical review.\u00a0<em>American Journal of Enology and Viticulture<\/em>\u00a0, 52(2), 67-87.<\/p><p><strong>Cheynier, V. (2003).<\/strong>\u00a0Il colore dei vini rossi. Vinidea.net , 2(4).<\/p><p><strong>Versari, A., Boulton, R. B., &amp; Parpinello, G. P. (2008).<\/strong><br \/>A comparison of analytical methods for measuring the color components of red wines. Food Chemistry , 106(1), 397-402.<br \/><br \/><strong>Picariello, L., Rinaldi, A., Forino, M., Errichiello, F., Moio, L., &amp; Gambuti, A. (2020)<\/strong>.<br \/>Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine.<br \/>Molecules , 25(20), 4607.<\/p><p><strong>Giacosa, S., Parpinello, G. P., R\u00edo Segade, S., Ricci, A., Paissoni, M. A., Curioni, A.,\u2026 &amp; Rolle, L. (2021).<\/strong><br \/>Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices. Food Research International , 143, 110277.<br \/><br \/><strong>Tchabo, W., Ma, Y., Kwaw, E., Zhang, H., Xiao, L., &amp; Apaliya, M. T. (2018).<\/strong><br \/>Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes. Food Chemistry , 239, 470-477.<\/p><p><strong>Harbertson, J. F., Picciotto, E. A., &amp; Adams, D. O. (2003).<\/strong><br \/>Measurement of polymeric pigments in grape berry extracts and wine using a protein precipitation assay combined with bisulfite bleaching. American Journal of Enology and Viticulture , 54(4), 301-306.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>The visual perception of a great red wine is often the first indicator of its quality and aging potential. However, a fundamental thermodynamic paradox exists: at the typical pH of wine (3.2\u20133.8), the colored form of anthocyanins (the flavylium cation) is unstable and tends to transform into colorless forms. Why, then, do great reds maintain [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9100,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-8989","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ever.it\/en\/wp-json\/wp\/v2\/posts\/8989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ever.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ever.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ever.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ever.it\/en\/wp-json\/wp\/v2\/comments?post=8989"}],"version-history":[{"count":46,"href":"https:\/\/www.ever.it\/en\/wp-json\/wp\/v2\/posts\/8989\/revisions"}],"predecessor-version":[{"id":9166,"href":"https:\/\/www.ever.it\/en\/wp-json\/wp\/v2\/posts\/8989\/revisions\/9166"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ever.it\/en\/wp-json\/wp\/v2\/media\/9100"}],"wp:attachment":[{"href":"https:\/\/www.ever.it\/en\/wp-json\/wp\/v2\/media?parent=8989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ever.it\/en\/wp-json\/wp\/v2\/categories?post=8989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ever.it\/en\/wp-json\/wp\/v2\/tags?post=8989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}