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…

Évolution de la surmaturation du cépage Chenin dans différents terroirs des Coteaux du Layon en relation avec les variables agroviticoles

The French “Coteaux du Layon” Appellation of Origin has built its Jarne on the production of sweet white wines. A network of experimental plots, based on the “terroir” concept, was established in 1990; it allows for the follow-up of the overripening behaviour of the grapes in relation with the agroviticultural parameters.

Read More

Identifying research opportunities at Douro Demarcated Region

The Douro Demarcated Region, in Northern Portugal, offers outstanding wines with unique characteristics. Due to the today’s globalized marketplace, local producers often need to further develop their cultivation techniques to remain competitive. The Association of Viticultural Development in the Douro Valley (ADVID) works as a unit of experimentation, offering services and training to meet the demands of the Douro’s vitiviniculturists.

Read More

Selection of beneficial endophytes from Sicilian grapevine germplasm 

The recent expansion of arid areas due to climate change is putting grapevine and the other traditional productions at risk in all Mediterranean countries with a limited availability of fundamental resources such as water. It is possible to improve the resilience of vineyards by developing sustainable agricultural practices based on biological and natural resources such as endophytic microorganisms that colonize inner plant tissues, and which can potentially increase the tolerance to abiotic stresses. A selection of grapevine endophytes was conducted from 2021 to 2023 as part of the PRIMA project PROSIT.

Read More

Testing the effectiveness of Cell-Wall material from grape pomace as fining agent for red wines

Lately several works highlighted the capacity of grape cell-wall material (CWM) to interact with proanthocyanidins (PA), indicating its potential use as fining agent for red wines.1–4 However, those studies were performed by using purified PAs and very high doses of CWM (almost ten-fold higher than those used in wine industry for other commercial fining agents). The present study focuses on the applicability of CWM from Cabernet sauvignon pomace as fining agent for red wines under real winery conditions. Grapes of cultivar Cabernet sauvignon were harvested at three different maturity levels
(unripe, mature, and overripe) and used for red winemaking. The pomace of such vinifications were used as source of CWM, and applied into red wines at two different concentrations: 0.2 g/L and 2.5 g/L.

Read More

Kinetics modeling of a sangiovese wine chemical and physical parameters during one-year aging in different tank materials

The use of different tank materials during red wine aging has become increasingly popular, but little is known about their impact on wine chemical and physical parameters.

Read More