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IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Impact of microbiological and enological techniques on wine macromolecules 9 Interaction between commercial mannoproteins and phenolic compounds of two red wines from different Portuguese grape cultivars

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.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Ana RODRIGUES1,2, Jorge Manuel RICARDO-DA-SILVA1, Carlos LUCAS2, Olga LAUREANO1

1 Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, P.

2Dão Sul – Sociedade Vitivinícola, S.A., Quinta das Sarzedas, 3430-909 Carregal do Sal, P.

Contact the author*

Keywords

wine, mannoproteins, polyphenols

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

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