A role for anthocyanin in determining wine tannin concentration in Shiraz

Kilmister, Rachel; Mazza, Marica; Faulkner, Peta; Downey, Mark O.

doi:10.1016/j.foodchem.2013.12.007

Cited by 39 publications

(42 citation statements)

References 21 publications

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“…In addition, variations in ethanol content affect the extent of copigmentation (Hermosín Gutiérrez 2003), which in turn regulates the formation of polymeric pigments and overall anthocyanin stability. Last, control and saignée wines had different tannin concentrations, and this can modulate anthocyanin retention (Kilmister et al 2014), perhaps by affecting the rate of polymeric pigment formation. It is likely that the comparatively greater decrease in anthocyanins observed in saignée wines may have been caused by the incorporation of anthocyanins into polymeric pigments.…”

Section: Resultsmentioning

confidence: 99%

“…The formation of polymeric pigments is mediated by, among other factors, the molar proportion of anthocyanins and tannins. A recent study in Shiraz found that the fruit anthocyanin concentration correlated with wine tannin concentration, wine color, and polymeric pigment formation (Kilmister et al 2014). This was hypothesized to occur due to the capacity of anthocyanins to form polymeric pigments with tannins, thereby favoring anthocyanin retention in wine.…”

Section: Anova Factormentioning

confidence: 99%

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Effects of Vineyard and Winemaking Practices Impacting Berry Size on Evolution of Phenolics during Winemaking

2016

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Four methods of regulated deficit irrigation (RDI), an irrigation technique whereby water is supplied at rates at or below the full evapotranspiration (ET c ), were applied to Cabernet Sauvignon grapes. The grapes were thereafter processed with three winemaking techniques: control (10-day maceration), extended maceration (EM; 30-day maceration), and saignée (removal of 16% of must by volume at crushing). The 25% ET c treatment had higher concentrations (fresh weight basis) of skin anthocyanins and seed tannins. Overall, skin tannins showed increased biosynthesis in 100% ET c and 25/100% ET c , whereas seed tannins were mostly (positively) affected due to a reduction of fresh weight in 25% ET c . Extraction of anthocyanins and tannins during winemaking ranged from 40 to 73% and from 17 to 26%, respectively. During maceration, the extraction curves for both anthocyanins and tannins were unaffected by the RDI treatments; quantitative differences were caused primarily by the winemaking treatments and secondarily by the RDI treatments. Consistent with a higher content of anthocyanins, 25% ET c wines had higher concentrations of polymeric pigments and greater color saturation and a* (red color component) both at day 30 and after 120 days post-crushing. EM enhanced seed tannin extraction, which resulted in a 50% increase in wine tannins relative to control and saignée wines, but it lowered anthocyanins and color saturation. Saignée increased anthocyanins at day 5 by 22% and tannins by 24% (relative to control wines), resulting in higher concentrations of polymeric pigments after 120 days. Both saignée and control wines had a roughly equivalent proportion of seed-and skin-derived tannins, whereas EM wines had 73% seed-derived tannins.

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Section: Resultsmentioning

confidence: 99%

Section: Anova Factormentioning

confidence: 99%

Effects of Vineyard and Winemaking Practices Impacting Berry Size on Evolution of Phenolics during Winemaking

2016

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“…This led to increased anthocyanin-tannin polymerisation reactions in the NP trial and therefore higher pigmented tannin concentrations, improving colour stability. Kilmister et al (2014) explain the notion of an optimum ratio of anthocyanin to tannin in wine for polymeric pigment formation, or long-term colour stability. They also reported that higher anthocyanin concentrations in wines at pressing resulted in wines with higher pigmented polymer concentrations after ageing.…”

Section: Methodsmentioning

confidence: 99%

“…A panel of experienced wine tasters (winemakers) considered higher quality red wines to be darker in overall colour, bigger in mouthfeel, hotter and astringent (Lattey et al, 2010). Kilmister et al (2014) found that fruit anthocyanin concentration correlated with wine tannin concentration, wine colour and polymeric pigment. They proposed that anthocyanin concentration may be a key component for increasing tannin solubility and extraction into wine, and for the formation of polymeric pigments.…”

Section: Effects Of Winemaking Techniques On Phenolic Extraction and mentioning

confidence: 99%

The Effect of Half Plunging and No Plunging as Alternative Winemaking Techniques on Phenolic Extraction and Pigment Composition of Wine

Chittenden

Annand

King

et al. 2015

SAJEV

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The extraction of phenolics (anthocyanins, total phenolics and tannins) and pigmented tannin evolution in Merlot red wines made using three different winemaking techniques were evaluated over one year. Traditional maceration (TM) (two plunges per day), half plunging (half) and no plunging (NP) methods were compared using triplicate 12 kg vinification. No pre-fermentation maceration occurred and a 15-day fermentation and post-fermentation period was used. The wines were analysed daily during the 15-day maceration period and regularly after pressing during the next 11 months. Phenolic, tannin and colour measurements were analysed using UV/Vis spectral readings processed using the AWRI WineCloud TM . At the end of the 15-day maceration, total phenolics, total pigment and free anthocyanins were significantly lower in concentration in the TM treatment compared with NP. The tannin concentration also was significantly lower from days 10 to 12. Pigmented tannin was consistently at higher concentrations in the TM treatment, although not significantly so, during maceration. The significant differences were maintained as the wine developed over the next 11 months; however, the NP trial wine displayed increased pigmented tannin development compared with the TM, being significantly higher in pigmented tannin from about day 90. Higher colour and phenolic extraction in the NP trial led to higher stable colour development in the resulting wines, with the winemaking having an important effect in modifying the pigment profile of the wines. General wine quality parameters did not differ significantly between the three treatments.

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“…Positive correlations have been found between grapes and wines in terms of anthocyanin levels (Du Toit & Visagie, 2012) and, to a lesser extent, tannins (Bindon et al, 2014). However, data is lacking on whether differences in phenolic compounds in young red wines are observed after ageing (Kilmister et al, 2014), especially under South African conditions. The main aim of this study was therefore to investigate the phenolic composition of red wines produced from Shiraz vines that were exposed to different viticultural management treatments to obtain different phenolic concentrations in the young wines after malolactic fermentation, and how these evolved over time.…”

Section: Introductionmentioning

confidence: 99%

Do Differences in the Colour and Phenolic Composition of Young Shiraz Wines Reflect During Ageing?

Beer

Strever

Toit

2017

SAJEV

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This study investigated the evolution of the colour and phenolic compounds of Shiraz wines during wine ageing. Wines made from grapes from the same vineyard, but with a different phenolic composition, were used in this study. Analyses included colour density, anthocyanins, tannin, hydroxycinnamic acids, flavan-3-ols, polymeric pigments and polymeric phenols. Differences in the phenolic composition of the young wines were generally still observed after six and 12 months of ageing. These results indicate that the significant differences in terms of phenolics and colour in young Shiraz red wines could also be expected to be reflected in the wines after ageing.

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A role for anthocyanin in determining wine tannin concentration in Shiraz

Cited by 39 publications

References 21 publications

Effects of Vineyard and Winemaking Practices Impacting Berry Size on Evolution of Phenolics during Winemaking

Effects of Vineyard and Winemaking Practices Impacting Berry Size on Evolution of Phenolics during Winemaking

The Effect of Half Plunging and No Plunging as Alternative Winemaking Techniques on Phenolic Extraction and Pigment Composition of Wine

Do Differences in the Colour and Phenolic Composition of Young Shiraz Wines Reflect During Ageing?

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