Observations on the phenolic stabilization of Red Wines - Consequences on preparation for bottling

Since the 1980s, red winemaking practice has been geared towards wines rich in phenolic compounds. However, this phenolic material is not always stabilized and conserved, and many finished wines in bottle do not match up to their initial, and wished-for, character. Inadequate aging in relation to the extracted compounds, and the presence of certain colloids, contribute to poor stabilization of the phenolic fraction, which is not sufficiently taken into account during the different stages before bottling.