The impact of non-Saccharomyces inclusion during alcoholic fermentation on rosé wine colour density and stability
Rosé wine popularity is mostly due to its pink colour which results from grape pigments. Varying from a pale salmon to a deeper pink colour, its stability and intensity are not as good as the those of red wines, it’s therefore crucial to improve them. Yeasts, responsible for alcoholic fermentation, have been shown to influence wine colour, in particular when nonSaccharomyces (NS) yeasts are inocul
