Macrowine 2021
IVES 9 IVES Conference Series 9 How to improve the mouthfeel of wines obtained by excessive tannin extraction

How to improve the mouthfeel of wines obtained by excessive tannin extraction

Abstract

AIM: Red wines felt as astringent and bitter generally show high content of tannins due to grape phenolic compounds’ extraction in the maceration process.  Among different enological practices, mannoproteins have been shown to improve the mouthfeel of red wines (1) and the color (2,3). In this work, we evaluated the effect of mannoproteins on the mouthfeel profile of Sangiovese wines obtained by excessive tannin extraction.

METHODS: Extended maceration (E), marc press (P), and free-run (F) wines were aged three and six months in contact with three different mannoproteins (MP, MS, MF) at 20 g/hL. Phenolic analyses comprised: total anthocyanins, low and high molecular weight proanthocyanidins. The color was studied by color parameters, CIELab coordinates, and pigmented polymers. The wines’ sensory characteristics: astringency subqualities (silk, velvet, dry, corduroy, adhesive, aggressive, hard, soft, mouth-coat, rich, full-body, green, grainy, satin, pucker, persistent), taste, aroma, and odor, were evaluated.

RESULTS: Pigmented polymer formation was differently promoted in all wines. Multi Factorial Analysis revealed significant correlations between subqualities, color parameters, and phenolic compounds for each wine. Some mouthfeel attributes seem to depend on the equilibrium between anthocyanins and pigmented polymers and then on anthocyanins and proanthocyanidins ratio. CONCLUSIONS: Mannoproteins showed a different effect on mouthfeel depending on the wine. The choice of treatment for extended maceration, free-run, and marc press wines can also be made considering results on color stability. The aging on mannoproteins can represent a way to improve the mouthfeel of wines highly rich in tannins.

DOI:

Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article

Authors

Alessandra Rinaldi, Alliette GONZALEZ, Luigi MOIO, Angelita GAMBUTI

Department of Agricultural Sciences, University of Napoli “Federico II”- Enology Sciences Section, Viale Italia, 83100, Avellino, Italy Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France.

Contact the author

Keywords

mannoprotein, astringency, subquality, maceration, color, sensory analysis

Citation

Related articles…

Description of the effect of the practical management in the characterization of « terroir effect »

The characterization of « the soil effect » in vine growing is often limited to the description of the physical components of the terroir. Many works were done in this direction and corresponded to geological, pedological or agronomical approaches. However, if the physical environment influences the vine and its grapes, its effect becomes limited at the scale of exploitation. Thus, it could be important to consider how the viticulturist « translated » the potential.

Predictive Breeding: Impact of véraison (onset of ripening) on wine quality

Grapevine breeding focuses on high wine quality and climate-adapted grapevine varieties with fungal disease resistances to be cultivated in a pesticide-reduced and sustainable viticulture.

Pedological criteria according to the French hierarchy of vintages, Appellations d’Origine Contrôlée (AOC): study of two toposequences located in the Burgundian “Côte”

The concept of terroir is defined by a set of natural and human factors. On the slopy vineyards of the Burgundian « Côte », the « Appellations d’Origine Contrôlée (AOC) » spread out according to the slope in their order of quality : « AOC Grand Cru » at the top, « AOC Premier Cru » and « AOC Village » and « Bourgogne » on the piemont. In order to correlate the hierarchy of the vintages with the evolution of the topographic and pedological criteria, two toposequences were studied, in Gevrey Chambertin (« Côte de Nuits ») and Aloxe Corton (« Côte de Beaune »).

Exploring high throughput secondary trait phenomics to improve grapevine breeding

Modern grapevine breeding programs have overcome many challenges using genomic selection, which has allowed breeders to make targeted selections at earlier stages in the breeding process. However, the cost of genetic testing may present a burden for some programs, and markers often struggle to accurately predict quantitative traits. Recent advances in high throughput, high-dimensional data have provoked investigation into the use of high-dimensional phenomics as a low-cost addition to the grape breeder’s toolkit that may offer advantages in predicting quantitative traits. High-dimensional secondary trait (HDST) data has been employed in annual crops for prediction of agriculturally important traits such as yield.

Guyot or pergola for dehydration of Rondinella grape

Pergola veronese is the most important vine training system in Valpolicella area but Guyot in the last decades is diffusing. Rondinella is one of the three most important varieties