WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Oenotannins addition in wine: can be the modulation of redox potential predictable?

Oenotannins addition in wine: can be the modulation of redox potential predictable?

Abstract

The purpose of this research was to study the interaction between oenotannins and wine matrix in order to design a targeted oenotannins addition for modulating the redox status of wine. It is in fact known that oenotannins can regulate the redox potential of musts and wines since they are electroactive substances (1).

To this aim, the present study was divided in two steps:

(i)        twenty different commercial tannin preparations (including condensed and hydrolysable tannins) were characterized in order to prepare three oenotannins mixtures suitable for diverse modulations of the redox potential in wine (increase, decrease and stabilize). In particolar, tannins were dissolved in a model wine solution (12% alcohol, pH 3.5 with tartaric acid) and analyzed to determine the total polyphenol content, anti-radical activity, polyphenolic composition by HPLC-MS, and reactivity with proteins. The effect of tannins on the redox potential modulation was monitored for 48 hours after addition to the model wine solution, in standard condition (20 °C, no oxygen) as suggested by Vivas et al. (2);

(ii)        the three oenotannins mixtures obtained were added to eight different red and white wines with the aim of modulating their redox potential. Wines were chemically analyzed and the redox potential monitored for three months.

The results here obtained highlighted that commercial oenotannins, when added to the model wine solution, showed a different impact in the redox potential: condensed tannins from grape seed, quebracho and tea showed the ability to raise the redox potential; hydrolysable tannins from gallnuts and tara showed an important increase in redox potential, as well as for some oenotannins derived from oak. In this last case, the ability to modulate the redox potential (increase or decrease) was linked to the wood origin, toasting and drying prior the tannins extraction.

The three oenotannins mixtures added to the red and white wines affected their chemical composition  as well as their redox potential.

A PLS1 model was successfully built using the wine chemical parameters and the redox potential monitored for three months, in order to predict the redox status of wines through the oenotannins addition.

Reference: 1) Vivas, N. (2003) In: Prodotti di trattamento ed ausiliari di elaborazione dei mosti e dei vini. Ed. Eno-one srl.; 2) Vivas, N., Glories, Y., Bertrand, A. and Zamora, F. (1996) Bulletin OIV 69, 617-633.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Valentina, Canuti, Francesco, Maioli, Lorenzo, Cecchi, Monica, Picchi

Presenting author

Valentina, Canuti – Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy

Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy | Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy | Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy, Luigi, Sanarica. Enolife SrL, Montemesola (TA), ,

Contact the author

Keywords

oenotannins, redox potential, PLS model

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

ENRICHMENT OF THE OENOLOGICAL MALDI-TOF/MS PROTEIN SPECTRA DATABASE FOR RELIABLE OENOLOGICAL YEAST AND BACTERIA IDENTIFICATION

The Matrix Assisted Laser Desorption/Ionization–Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) technology is commonly used in food and medical sector to identify yeast or bacteria species isolated from a nutritive culture media. Since a decade, brewery and oenology industries have been attracted to this method which combines fast analysis times, reliability and low cost of analysis. Briefly, this method is based on the comparison of the MALDI-TOF/MS protein spectra of an isolated colony of yeast or bacteria with those contain in a manufacturer’s reference protein spectra database. Initiated in 2015, the creation of the first oenological mass spectra database has proved to be essential for increase quality of species identification.

Read More

Exploring the potential of Hanseniaspora vineae for quality wines production

Traditionally, non-saccharomyces yeasts were deemed undesirable in winemaking, for this reason, it is a common practice to add sulphites to prevent their proliferation during the initial stages of vinification. However, the current research on yeast diversity has unveiled numerous non-saccharomyces strains possessing advantageous traits that enrich the sensory profile of wines. The genus hanseniaspora is often associated with wine fermentation and is also commonly found on grapes.

Read More

From local classification to regional zoning-the use of a geographic information system (GIS) in Franconia/Germany. Part 2: regional zoning of vineyards based on local climatic classifications

En raison des vanations locales d’exposition et de déclivité, l’évaluation climatique des vignobles et des régions viticoles est très important pour la culture des raisins.

Read More

Terroir et marché : exemples de stratégie pour les vins d’une petite région (Muscadet – Anjou – Touraine)

The designations of origin of the Loire Valley wine have been recognized according to customs and notoriety established over the centuries since the Middle Ages. There are four main production basins going up the Loire, from Nantes to the Sancerrois region: Nantes, Anjou-Saumur, Touraine and the vineyards of the Centre. In each of these basins, there is a wide range of appellations of origin which has been established according to a logic which may not seem obvious to the uninformed.

Read More

Kinetic study of browning caused by laccase activity using different substrates

To our knowledge all the studies about laccase kinetics and its inhibition have been performed with substrates and conditions very different from those of real grape juice. Moreover, none of these researches really measure enzymatic browning, since they have not taken into account what happens after the oxidation of o-diphenols in o-diquinones and their subsequent polymerization to form melanins1. For that reason, the aim of this research was to develop a new model to measure the kinetics of browning caused by Botrytis cinerea laccase under conditions much closer to those of grape juice and using the substrates naturally present in it.

Read More