The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.
Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins. Three types of oenological tannins, which are, respectively, derived from grape skin, seed (Vitis vinifera) and French oak (Quercus roburandQuerrus petraea), were selected to carry out the experiments with seven treatments. Results indicated that tannin treatments significantly improved wine aroma complexity and sensorial properties. However, the concentration of some stable pigments such as Vitisin A, Vitisin A-Ac and Vitisin B was negatively affected by tannin additions. Nevertheless, by means of cluster analysis and principal component analysis, it was observed that higher alcohols were significantly promoted by grape seed tannin while most anthocyanins can be improved by addition of grape tannins. In conclusion, low amount of oenological tannin derived from grape seed is a promising method to be applied especially for young red wine making.
Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. chenkai96@foxmail.com.
Kai
K
Chen
Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. c.escott@alumnos.upm.es.
Carlos
C
Escott
Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. iris.loira@upm.es.
Iris
I
Loira
Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. juan.fresno.florez@alumnos.upm.es.
Juan Manuel
JM
Del Fresno
Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. antonio.morata@upm.es.
Antonio
A
Morata
Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. wendu.tesfaye@upm.es.
Wendu
W
Tesfaye
Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. fernando.calderon@upm.es.
Fernando
F
Calderon
Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. Santiago.benito@upm.es.
Santiago
S
Benito
Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. joseantonio.suarez.lepe@upm.es.
Jose Antonio
JA
Suárez-Lepe
D013634:Tannins / Q000737:chemistry* / Q000494:pharmacology*; D014920:Wine
D013634:Tannins
anthocyanins; cluster analysis; oenological tannins; principal component analysis; sensorial properties; volatile compounds; wine colour