Interaction between commercial mannoproteins and phenolic compounds of two red wines from different Portuguese grape cultivars

Abstract

The interaction between mannoproteins and wine phenolic compounds is a subject of great interest as some studies show the possible impact in color stability and an improvement in the sensory characteristics namely the reduction of red wine astringency. Several commercial oenological products contain mannoproteins in their composition having the purpose of stabilizing wine polyphenols and resulting in wines with higher color stability and better mouth-feel. In the present work the influence of two commercial mannoproteins in the color stability of two different red wines for ten months is studied. Although there was no influence on color parameters, it is possible that the commercial mannoproteins used in this work have some influence in tannin aggregation evolution, contributing to the delay of tannin polymerization in red wines.