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Oenocyanine

Blue-red dye (also known as oenin) obtained from the pressing residues of dark-skinned grapes. The substance present in the berry skins consists of anthocyanins, other phenols and pigments. It is used as a food colouring, but is prohibited within the EU as an additive to wines. In contrast, the use of so-called oenological tannins is allowed within the EU without restriction.

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The world's largest Lexicon of wine terms.

26,380 Keywords · 46,990 Synonyms · 5,323 Translations · 31,714 Pronunciations · 202,606 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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