Attention

You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Chrome

Firefox

Microsoft Edge

Safari

Opera

Lexicon

The largest wine encyclopedia in the world with 26,385 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Copigmentation

This is a special form of polymerisation (agglomeration) of anthocyanin molecules (red dyes) in the fermenting must among each other, without, however, a direct chemical reaction taking place with water splitting off. Although there is only a loose binding of these molecular lumps, they have an intensive colour from red, violet to black. This phenomenon occurs particularly during mash heating. The alcohol produced by fermentation then separates the molecular bonds again, resulting in the usual colour intensity. However, this does not change the anthocyanin content.

Voices of our members

The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!
Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg