PRESENTATION OF CILYO
1. The evidence : the acceleration of aging phenomena
The oxidation of white and rose wines is a common phenomenon usually occurring within 6-12 months post-harvest.
This oxidation can result in color changes (turning golden, or slightly pink or brown), taste characteristic changes (astringency and dryness) and aromatic alterations. Such changes lead to a devaluing of the final product and ultimate loss of consumers.
This phenomenon mainly affects wines rich in polyphenols, whether from traditional pressing or inert pressing.