 IVES 9 IVES Conference Series 9 Phenolic, antioxidant, and sensory heterogeneity of oenological tannins: what are their possible winemaking applications?

Phenolic, antioxidant, and sensory heterogeneity of oenological tannins: what are their possible winemaking applications?

Abstract

AIM: The aim of this work was to characterize 18 oenological tannins by the polyphenolic, antioxidant, and sensory point of view. These properties have been evaluated in model wine solution as well as in red wine added with these tannins to observe matrix effects and therefore to assess their performances in a real condition.

METHODS: Polyphenolic content (A280, Folin-Ciocalteu, proanthocyanidins assay) and antioxidant properties (ABTS, DPPH, FRAP, CUPRAC) were studied in a model wine solution (12 % ethanol, 4 g/L tartaric acid, pH 3.5). Bitterness and astringency sensory analysis (Descriptive Analysis) of selected formulations (40 g/hL) was performed in water and in red wine. After 1 month, the tannin-added wines were evaluated in terms of polyphenolic content (A280), antioxidant capacity (DPPH, FRAP), total anthocyanins, and polymerized pigments.

RESULTS: Antioxidant properties of oenological tannins and their influence on wine characteristics were strongly affected firstly by their polyphenolic richness, followed by their origin. In particular, the great antioxidant capacity of hydrolysable tannins was evident in both model wine solutions and wines after one month. Ellagitannins, thanks to this property, also led to an increased percentage of wine polymeric pigments with respect to the control whereas gallotannins showed low polymerization ability. Good performances were evidenced also by Acacia tannins additions in terms of increased polymeric pigments ratio. Moreover, quebracho formulations showed the highest perceived astringency and bitterness, but only in water solutions. In the same medium, ellagitannins exhibited a low value of bitterness and astringency but, on the contrary, they were perceived as astringent in red wine highlighting a significant matrix effect.

CONCLUSIONS

Phenolic content and antioxidant properties of tannin formulations in model wines are correlated with the characteristics of wines after one month. Among others, ellagitannins confirmed their potentialities in added wine regarding increased antioxidant capacity and polymeric pigments ratio. Nevertheless, astringency and bitterness are affected in different extent by the matrix, highlighting the influence of wine features on the final product sensory properties

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Luca Rolle

University of Turin – Department of Agricultural, Forest and Food Sciences,Maria Alessandra PAISSONI, University of Turin, Italy Giovanni BITELLI, University of Turin, Italy Mar VILANOVA, CSIC- Misión Biológica de Galicia, Spain Carlo MONTANINI, AEB S.p.A., Italy Simone GIACOSA, Università degli Studi di Torino, Italy Luca ROLLE, University of Turin, Italy Susana RÍO SEGADE, University of Turin, Italy

Contact the author

Keywords

oenological tannins, phenolic compounds, antioxidant capacity, astringency, descriptive analysis

Citation

Valutazione dell’equilibrio vegeto-produttivo con metodiche di proximal sensing

Nel biennio 2008-2009, nell’ambito di un progetto multidisciplinare coordinato e finanziato dal Consorzio Tuscania, 4 vigneti in differenti zone della Toscana sono stati monitorati con strumenti di proximal sensing al fine di valutare la variabilità riscontrabile e ottenere delle indicazioni sulle risposte vegetative delle piante e quanti-qualitative delle produzioni.

On the stability of spectral features of four vine varieties in Brazil, Chile and France

Satellite images of vineyards in France, Chile, and Brazil are used to study spectral differences between the vine varieties Cabernet Sauvignon, Merlot, Pinot Noir, and Chardonnay, to verify if features of a given variety are conserved at vineyards in completely different terroirs.

Viticultural sites and their valorisation in Istria (Croatia)

Pratiquement tout le territoire d’Istrie possède les bonnes conditions naturelles pour la viticulture, laquelle dans ce lieu a une tradition millénaire. La viticulture était et reste toujours la plus importante branche de production agraire et d’économie. Les sites viticoles en Istrie sont caractérisés par des diverses conditions naturelles.

Traçability of main mineral elements on the chain “soil-leaf-must-wine” in relation to “terroir” and vintage in Loire Valley(France)

Dans le cadre de recherches sur la mise en évidence et le déterminisme d’un «effet terroir »un réseau de parcelles du cépage Cabernet Franc greffé sur S04, a été suivi de 1979 à 1990 en Val de Loire (A.O.C. Saumur-Champigny, Chinon et Bourgueil). Des analyses chimiques (N,P, K, Ca, Mg, Fe, Mn, Zn) ont été réalisées sur le sol, les feuilles au stade véraison, les moûts en cours de maturation et à la vendange et enfin sur le vin, pour 18 sites (répartis dans 12unités terroirs de base) et 7 millésimes différents.

Methyl jasmonate versus nano methyl jasmonate: effects on anthocyanins mature evolution in monastrell grapes

The climate change is afecting particulary to the South of Spain, with high temperatures. It is important to develop new strategies in order to mantain the quality of wines