Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Rapid optical method for tannins estimation in red wines

Rapid optical method for tannins estimation in red wines

Abstract

In this work, an innovative analytical method has been proposed for fast and reliable in-line analysis of tannins in wines; the method is fast, does not require sample preparation and is based on the selective reactivity of tannins in a mixture containing proteinaceous matter (i.e. gelatin), under pH 3.5, resulting in the formation of white cloudiness. The modification of the optical properties of the wine/gelatin mixture is selectively associated to the tannins content, and it is detected with high accuracy by an optical prototype instrument, namely a Spectral-Sensitive Pulsed Photometer (SSPP) which has been previously described in the literature. The SSPP operate with a wavelength-sensitive pulsed electromagnetic source, with maximum emission around 890 nm, eliminating potential interferences from wine color. Preliminary results showed potentialities in the quantification of procyanidins in red wines, obtaining non-linear correlations with values obtained using the Adams-Harbertson colorimetric assay (R2 up to 0.966). Main advantages involve the high selectivity of the reaction responsible for turbidity formation, and simple, cost-effective and dimensionable technology of the optical device; these properties have suggested the potential exploitation of the method to support decisional strategies along the supply chain, improving the control of the production process and the quality of wines. 

The analytical method has been proposed for obtaining patent protection at the National (Patent nr. 102019000002585, 22 February 2019) and International (PCT/IB2020/051304, 12 March 2020) levels.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Arianna Ricci1,2, Eleonora Iaccheri2, Alessandro Benelli1, Giuseppina P. Parpinello1,2, Andrea Versari1,2, Luigi Ragni1,2

1Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, P.zza Goidanich 60, 47521, Cesena, FC, Italy.
2Inter-Departmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Q. Bucci, 336, 47521, Cesena, FC, Italy.

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

2-YEARS STUDY ON COMPARISON BETWEEN THE VOLATILE CHEMICAL PROFILE OF TWO DIFFERENT BLENDS FOR THE ENHANCEMENT OF “VALPOLICELLA SUPERIORE”

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.From 2019 Valpolicella product regulation has changed the grape proportion of the blend allowing new composition parameters of wines. For this reason, studying the volatile chemical profiles to support wine makers in the effort to produce high quality wines represents a field of great interest.

Cultivation forms and viticulture models adapting to adverse “environmental” conditions

One of the main problems in viticultural production in Istria (Croatia) is a labour shortage in periods of intensive works, mainly during summer, respectively during tourist season.

Wine ageing: Managing wood contact time.

Barrel ageing is a transformative process that alters a wine’s organoleptic properties and consequently its price. Even though it is considered beneficial mostly for red wines, ageing can also be used for white wines but for shorter time periods. Due to barrel costs, space requirements and the markets’ demands for fast release of each new vintage, new products such as oak chips or shavings have been developed to help minimize the time needed for the extraction of essential wood compounds.

Influence of soil type and changes in soil solution chemistry on vine growth parameters and grape and wine quality in a central coast California vineyard

The objective of this study was to determine the influence of four soils with contrasting chemical and physical properties on vine growth parameters and wine chemistry in a Paso Robles, California Cabernet Sauvignon vineyard

Q-NMR measurements: quantitative analysis of wine composition applied to Bordeaux red wines authenticity control

Traceability of wine is today a consumer demand and a scientific challenge. The methods of analysis must be able to control three fundamental parameters: the geographical origin, the grape varieties, and the vintage.