title: Effect of wine pH and bottle closure on tannins.
abstract: The impact of wine pH and closure type on color, tannin concentration, and composition was investigated. A single vintage of Cabernet Sauvignon wine was divided into three batches, the pH was adjusted to 3.2, 3.5 or 3.8, and the wines were bottled under screw caps with either SaranTin (ST) or Saranex (Sx) liners. After 24 months, the tannin concentration, tannin percent yield (relating to the proportion of acid-labile interflavan bonds), and the mean degree of polymerization (mDp) had decreased significantly, all of which can contribute to the softening of wine astringency with aging. The higher pH wines contained less percent (-)-epicatechin 3-O-gallate subunits, whereas the Sx pH 3.2 wines were significantly lower in percent yield and mDp than the other wines. Overall, the tannin structure and wine color of the lower pH wines (pH 3.2) bottled under Sx screw caps changed more rapidly with aging than those of the higher pH wines (pH 3.8) bottled under ST screw caps.
authors.affiliation: The Australian Wine Research Institute , P.O. Box 197, Glen Osmond, SA 5064, Australia.
authors.forename: Jacqui M
authors.initials: JM
authors.lastname: McRae
authors.forename: Stella
authors.initials: S
authors.lastname: Kassara
authors.forename: James A
authors.initials: JA
authors.lastname: Kennedy
authors.forename: Elizabeth J
authors.initials: EJ
authors.lastname: Waters
authors.forename: Paul A
authors.initials: PA
authors.lastname: Smith
mesh_terms: D003116:Color; D018857:Food Packaging; D005525:Food-Processing Industry / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D013634:Tannins / Q000032:analysis / Q000737:chemistry*; D013997:Time Factors; D014920:Wine
chemical_list: D013634:Tannins