Effect of commercial mannoproteins on wine colour and tannins stability

Abstract

Commercial oenological products containing mannoproteins have the purpose of preventing tartrate salts precipitation or achieving wines with a better mouth-feeling. The evaluation of the influence of three commercial mannoproteins on colour and tannin stability of three different red wines (two from Touriga Nacional and one from Alfrocheiro and Aragonês varieties) was studied. The evolution of colour through time was similar for all modalities, resulting in an increase of polymeric pigments and colour hue and a decrease of other parameters, suggesting that there was no influence of commercial mannoproteins on colour stability. The tannin profile evolution showed a possible stabilizing effect of one of the commercial products for tannins with an mDP between 8 and 14. It is possible that the commercial mannoproteins used in this work have some influence on the tannin aggregation evolution, contributing to the delay of tannin polymerisation in red wines.

Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains

“…Thus, the use of higher levels of polysaccharide liberation yeast strains and the different aging techniques caused a loss of colour, as explained above. These results are consistent with those obtained by other authors in recent studies performed using similar techniques, where improvements in wine colour intensity and colour stability were not observed (Del BarrioGalán et al, 2011BarrioGalán et al, , 2014Guadalupe & Ayestarán, 2008;Guadalupe et al, 2010;Loira et al, 2013;Rodrigues, Ricardo-Da-Silva, Lucas, & Laureano, 2012). In general, the HPS wines exhibited lower values for C (chromacity), H (hue), a (chromatic coordinates of the redgreen colours) and b (chromatic coordinates of the blue-yellow colours) CIELab parameters than the FERM wines after AMFL and the aging period.…”

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

“…It is not clear why this effect was not observed in 25/100% ET c , which also had comparatively higher skin tannins. The nature of these inconsistencies pertaining to tannin extraction and retention may be explained by other matrix effects such as interactions between tannins and cell wall components (Adams and Scholz 2008), polysaccharides, and/or mannoproteins (Rodrigues et al 2012). The potential effect of the wine nontannin matrix on tannin retention is further explored toward the end of this section.…”

Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review

“…As one of the most important organoleptic parameters, wine color is regarded as an important factor that affects customers' purchasing decision. Improving color stabilization is one of the key objectives during the production of wine (Rodrigues, Ricardo-Da-Silva, Lucas, & Laureano, 2012). PEF technology has been verified to increase the color intensity (CI) value of wines (as shown in Table 3).…”