Wine
Food processing technology
Research project
Non-volatile compounds such as anthocyanins, tannins, polysaccharides, proteins, amino acides and organic acids are present in wine at high concentrations relative to other components. Adequate extraction and retention of non-volatile compounds are critical to wine quality (colour, texture). However, due to both their larger size and tendency to interact, non-volatile compounds cause problems in wine processing, like haze formation, precipitation, crystallisation and adsorption.