Tannin—Anthocyanin Interactions: Influence on Wine Color

Saucier, Cédric; Lopes, Paulo; Mirabel, Marie; Guerra, C. C.; Glories, Yves

doi:10.1021/bk-2004-0886.ch016

Cited by 9 publications

(15 citation statements)

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“…The color intensity and hue also increased linearly with increasing concentration of GSE, with R 2 of 0.999 and 0.997, respectively. Such increases are consistent with the literature (Obradovic et al 2005;Main and Morris 2007) and are mainly explained by copigmentation (Boulton 2001;Saucier et al 2004). The copigmentation, an association of anthocyanins and tannin components, could lead to more stable polymeric pigments (Somers 1971) after a few months of storage.…”

Section: Analytical Determinationssupporting

confidence: 89%

See 1 more Smart Citation

Adding Grape Seed Extract to Wine Affects Astringency and Other Sensory Attributes

Cliff¹,

Stanich²,

Edwards³

et al. 2012

Journal of Food Quality

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This research note explored the sensory and analytical effects of adding grape seed extract (GSE; 0.0, 0.5, 1.0, 2.5 and 5.0 g/L) to a commercial red wine. Total phenol, color intensity and hue analyses were conducted. Sensory profiling, using 12 trained judges, evaluated the intensity of astringency, fruity and woody/earthy aromas, and red color of the wines. Special care was taken to avoid perceptual biases among the sensory attributes, by conducting the astringent, aromatic and color determinations independently of one another. Analyses of variance were used to evaluate the sensory effects, while regression analyses were used to relate the mean sensory attributes to the GSE concentrations. Positive linear regressions were observed between GSE and astringency (R2 = 0.841), woody/earthy aroma (R2 = 0.933) and color (R2 = 0.925), while a negative linear regression was observed for fruity aroma (R2 = 0.911). The presence of GSE significantly enhanced the woody/earthy aroma and suppressed the fruity aroma. PRACTICAL APPLICATIONS This research note demonstrated that GSE not only influenced the mouthfeel of a wine, but also the color and aroma. Because the perceived sensory attributes (astringency, color, fruity and woody/earthy) are highly correlated [|0.801| ≤ R ≤ |0.982|] and dependent on the type of wine and GSE, winemakers are advised to conduct in‐house trials prior to tannin adjustments in the cellar. As demonstrated in this research note, the sensory changes can be successfully modeled using linear regression to allow winemakers to predict the change in aroma, color and astringent attributes, associated with the addition of GSE.

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Section: Analytical Determinationssupporting

confidence: 89%

“…Such increases are consistent with the literature (Obradovic et al . 2005; Main and Morris 2007) and are mainly explained by copigmentation (Boulton 2001; Saucier et al . 2004).…”

Section: Resultsmentioning

confidence: 99%

Adding Grape Seed Extract to Wine Affects Astringency and Other Sensory Attributes

Cliff¹,

Stanich²,

Edwards³

et al. 2012

Journal of Food Quality

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“…Depending on different fermentation scenario and grape varieties, single implement or hybrid application of oenological tannins can improve wine quality and correct must flaws [9]. Hydrolysable tannins originating from oak possess higher antioxidant activity than some tannins extracted from grape skin or seed [10,11].…”

Section: Introductionmentioning

confidence: 99%

“…Thus, the anthocyanin profile of a wine may vary depending on many factors such as the grape variety and ripeness, winemaking techniques, yeasts used and aging time [18,19]. Based on recent research, the oenological tannins (derived from grape seed and skin) containing pyranoanthocyanin and flavanol-anthocyanin were commercially developed and widely applied to improve the colour stability of young red wine due to their highly resistance to oxidation and sulphur dioxide bleaching effect [8,9]. Additionally, the change of polarity of must can result in wine colour loss since anthocyanin solubility is reduced with an increase in ethanol content by yeast metabolism [17].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

et al. 2016

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Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins. Three types of oenological tannins, which are, respectively, derived from grape skin, seed (Vitis vinifera) and French oak (Quercus robur and Querrus petraea), were selected to carry out the experiments with seven treatments. Results indicated that tannin treatments significantly improved wine aroma complexity and sensorial properties. However, the concentration of some stable pigments such as Vitisin A, Vitisin A-Ac and Vitisin B was negatively affected by tannin additions. Nevertheless, by means of cluster analysis and principal component analysis, it was observed that higher alcohols were significantly promoted by grape seed tannin while most anthocyanins can be improved by addition of grape tannins. In conclusion, low amount of oenological tannin derived from grape seed is a promising method to be applied especially for young red wine making.

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“…Several authors have elucidated the mechanisms involved in the formation of these more stable pigments (Remy et al, 2000;Romero & Bakker, 2000;Saucier et al, 2004). The proposed mechanisms involve direct condensation reactions between anthocyanins and flavanols, reactions involving acetaldehyde to form anthocyanin-tannin adducts linked by an ethyl bridge, and the formation of pyranoanthocyanins through the reaction between anthocyanins and yeast metabolites.…”

Section: Introductionmentioning

confidence: 99%

Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses

Geldenhuys¹,

Oberholster

Toit

2016

SAJEV

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The use of micro-oxygenation and its effect on the quality of the red wine varietal, Pinotage, is largely unknown. The influence of adding different oxygen dosages before malolactic fermentation on the phenolic composition and colour stabilisation of wine made from Pinotage was studied, and the suitability of certain spectrophotometric and RP-HPLC analyses to determine these changes were assessed in tanks of commercial lengths. Total oxygen dosages of 0 mg/L, 16 mg/L and 32 mg/L were applied, after which the wines underwent malolactic fermentation and maturation in the same tanks for two additional months. Decreases in anthocyanin concentration showed a strong inversely proportional correlation with increasing polymeric pigment concentration. This suggests that the addition of oxygen contributed to the early stabilisation of wine colour in Pinotage red wine. Overall, tannin concentrations were not significantly influenced by the oxygen treatments, although lower levels were observed in wines treated with oxygen. An important finding of the study was that there appeared to be little difference in the colour and phenolic composition of the wines between the 16 mg/L and 32 mg/L oxygen treatments. Good correlations were found between certain spectrophotometric techniques and the RP-HPLC analysis used to study changes induced by micro-oxygenation (total anthocyanins, total phenols). The colour and phenolic composition of Pinotage wine can be influenced before malolactic fermentation by micro-oxygenation. Some spectrophotometric phenolic analyses showed the same tendencies as observed with RP-HPLC (anthocyanins, monomeric flavan-3-ols, tannins), indicating their suitability to follow phenolic and colour changes induced by micro-oxygenation in Pinotage red wine.

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Tannin—Anthocyanin Interactions: Influence on Wine Color

Cited by 9 publications

References 0 publications

Adding Grape Seed Extract to Wine Affects Astringency and Other Sensory Attributes

Adding Grape Seed Extract to Wine Affects Astringency and Other Sensory Attributes

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

Monitoring the Effect of Micro-oxygenation before Malolactic Fermentation on South African Pinotage Red Wine with Different Colour and Phenolic Analyses

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