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…

Effect of soil particle size on vine water status, leaf ABA content and berry quality in Nebbiolo grapes

The root and shoot abscisic acid (ABA) accumulation in response to water deficit and its relation with stomatal conductance is longtime known in grapevine. ABA-dependent and ABA-independent signalling response to osmotic stress coexist in sessile plants. In grapevine, the signaling role of ABA in response to water stress conditions and its influence on berry quality is critical to manage grapevine acclimation to climate change.

Read More

Toward an automatic way to identify red blotch infected vines from hyperspectral images acquired in the field

Vineyards are affected by different virus diseases, which can lower yield and affect the quality of grapes. Grapevine red blotch disease is one of them, and no curative solution exists. Once infected, a vine must be removed and replaced with a virus-free vine (aka roguing). Screening vineyards to look for symptoms can be time-consuming and needs well-trained experts. To improve this process, we conducted an experiment identifying infected vines using a hyperspectral camera in the field.

Read More

Anthocyanins in tannat wines rapidly evolve toward unidentified red-coloured pigments

To assess the relationship between the reported low-stability of Tannat colour during wine storage and its pigment composition and evolution

Read More

Landscapes of Vines and Wines Patrimony – Stakes – Valorisation

The interaction between wine and landscapes is of an unsuspected richness. On the one side, the vineyards form part of the landscapes which they model. On the other side, the wines are related in their perception to the image of a region, a landscape and are at the origin of a cultural richness.

Read More

Comparative proteomic analysis of wines made from Botrytis cinerea infected and healthy grapes reveal interesting parallels to the gushing phenomenon in sparkling wine

In addition to aroma compounds also protein composition strongly influences the quality of wines. Proteins of wine derive mainly from the plant Vitis vinifera and may be influenced by abiotic stress as well as fermentation conditions or fining. Additionally, fungal infections can affect the protein content as well by introducing fungal proteins or affecting grape protein composition. An infection of the vine with the plant pathogenic fungus Botrytis (B.) cinerea was shown to cause a degradation of proteins in the resulting wine. Moreover, it influences the foaming properties in sparkling wine.

Read More