OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 Wine tannins: What place for grape seed?

Wine tannins: What place for grape seed?

Abstract

Phenolic compounds are among the most important quality factors of wines. They contribute to the organoleptic characteristics of wine such as colour, astringency, and bitterness. Although tannins found in wine can come from microbial and oak sources, the main sources of polyphenols are skin and seed from grapes. Yet, the link between grape seed phenolic content and wine composition, or even the link between seed maturity stage and wine composition are poorly studied. This work describes and explains the seed tannins kinetics release in wine, but also the impact of seed maturity stage on seed tannins extractability. 

The polyphenol content and composition of seeds at three different grape maturity stages were characterized (fifteen days before harvest, harvest and fifteen days after harvest). After that, an original approach of nanovinification was conducted. At each maturity stages three winemaking modalities have been produced in duplicate: (i) a control modality, (ii) a seed modality made of exclusively with seed and (iii) a skin modality made of exclusively with skin. The evolution of seed tannins release and tannins wine content has been followed during the winemaking, from alcoholic fermentation to maceration. 

Independently from the grape maturity stage, skin tannins are present at the first step of winemaking contrarily to seed tannins presence which is progressive all along the vinification. The results indicated that (+)-catechin is the less extractable free flavan-3-ols compared to (-)-epicatechin and (-)-epicatechin gallate. Furthermore the mean degree of polymerization of seed proanthocyanidins seems to be directly linked to their extractability, raising the question of the impact of tannins interaction and cellular location on tannins extractability.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Pauline Rousserie, Soizic Lacampagne, Sandra Vanbrabant, Amélie Rabot, Laurence Geny-Denis

Institut des Sciences de la Vigne et du Vin 210 Chemin de Leysotte 33140 VILLENAVE D’ORNON, France 

Contact the author

 ">

Keywords

Grape Maturity, Tannins, Extraction, Seed 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

The impact of delayed grapevine budbreak on lemberger wine sensory compounds under variable weather conditions

Spring freeze events threaten grape production globally. As grape buds emerge from dormancy in spring, freezing temperatures have the potential to damage green tissues, decreasing yield potential and compromising fruit quality by harvest.
Read More

The effects of perennial cover crop management on soil temperature and vine water status

The implications of perennial cover crop management on vine vigor and yield have been well documented. However, whereas multiple studies show that cover crop management affects grapevine dry matter production, water, and nutrient status, the specific effects of a new hybrid perennial cover crop on soil temperature and its relationship to vine water status in vineyards has not been explored. This study will compare 3 different perennial cover crop combinations and tillage practices with a no-till seeding of a new hybrid perennial, Poa bulbosa (Pb).

Read More

Depletion Of Vine-Shoots Phenolic Composicion After Being Used As An Enological Tool For Wine Differentiation

Pruning vine-shoots are a viticulture waste that have been traditionally poorly exploited in relation to its chemical minority composition related to phenolic and volatile compounds. In this line, toasted vine-shoots supposes a proposal of enological tool to use to modulate the chemical and sensorial profile of wines. From a phenolic point of view, when vine-shoots are used during winemaking mainly influence to increase the flavanols and stilbenes content, mostly trans-resveratrol, as also an increasing in the sweet tannins and decreasing the green character and total anthocyanins, changing the violet for garnet colour.

Read More

“Q & A” of the european commission for labeling and desalcoholization for wines: european wine “soft-law”?

Recently, the European Commission seems to have inaugurated a new mechanism for regulating the wine sector. Through two communications, articulated in the form of “Questions & Answers”, concerning the new rules for labeling (24.11.2023) and dealcoholization of wine (15.01.2024), the Commission is not simply “explaining” the new rules but, in an approach close to the theory of “Circulaire Normative” established in comparative law, chooses among different interpretations and even adds Praeter Legem constraints.

Read More

Circular economy strategies to reintegrate grape pomace from cv. Lagrein into the food chain

The project REALISM (regionality and circular economy in food products to counteract the Metabolic Syndrome (M.S.)) was initiated to develop antioxidant-rich food products with the ability to reduce the risk of developing the M.S.

Read More