Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines.

Q precipitation in red wines is influenced by the presence of anthocyanins in solution, although it is not the sole determinant. The data also suggested that a potential strategy for wineries to mitigate the risk of Q precipitation in bottled wine would be the acceleration of this process by promoting the formation of nucleation seeds. This article is protected by copyright. All rights reserved.