 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

Importanza del monitoraggio micro-meteorologico nella caratterizzazione del terroir

Le variabili meteorologiche e micro-meteorologiche ricoprono un importante ruolo sulla risposta vegeto-produttiva della vite e di conseguenza sulla qualità delle produzioni. Utilizzando una rete wireless di sensori sono stati monitorati i parametri meteorologici e micro-meteorologici di 4 vigneti del territorio toscano e in differenti condizioni di gestione agronomica.

Influence of maturity on grape tyrosinase activity

Enzymatic browning of grape must remains a major issue in winemaking, especially when grapes are affected by grey rot.

Implications of the respect of pruning principles on grapevine development

After some decades sunk into oblivion, pruning has recently recovered the focus of grape growers and viticulturists worldwide. Attention is now being paid to the respect the sap flow continuity and to pruning wounds, as they may affect the general performance and longevity of the plant. The longevity and profitability are strongly affected by the increasing incidence of grapevine wood diseases (GWD), intensified by the omission of good pruning practices and leading to an increasingly aggressive pruning. The purpose of this study is to provide an objective evaluation of the short- and mid-term implications of different pruning practices that differ in the degree of observation several of pruning principles.

Influence of the unité de terroir base on the typicity of winesin the AOC Priorat in Tarragona

L’AOC Priorat, située derrière les montagnes du pré littoral de Tarragone, se caractérise par un climat méditerranéen avec une tendance à la continentalité et très peu de précipitation pendant le cycle végétatif. Les sols sont secs, pauvres et caillouteux, formés par des schistes. Au cours des années 2000 et 2001, une étude de l’influence du terroir sur la typicité des vins du Priorat a été réalisée en prenant comme référence trois cépages cultivés dans différentes parceIles pour mesurer l’effet du terroir et du mésoclimat sur la qualité des vins:

Analisi delle modalita’ d’interazione tra conoscenza dl un territorio e gestione dei suoi aspetti enoturistici relativamente ad una regione (Toscana)

Il Turismo negli anni 2000 si appresta ad essere la più vasta ed estesa impresa presente nel mondo. Se a cio si aggiunge il fatto che il tempo libero risulta essere, per la maggior parte delle persone, la principale aspirazione da considerare ben oltre il proprio benessere economico, ci si rende conto del perché di una crescente domanda di ecoturismo. Un viaggiare sempre più accorto aile valenze ambientali e tipiche di un territorio.