Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical Methods

Watrelot, Aude A.

doi:10.3390/molecules26164923

Cited by 16 publications

(16 citation statements)

References 33 publications

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“…However, the tannin content in both treated wines decreased more (70%) between pressing and bottling than in other treated wines (averaged 55%). This result is in agreement with previous studies, suggesting that the retention of tannins is one of the main concerns when making wine from interspecific grapes [ 6 , 13 , 34 ]. Both treatment showed a substantial extraction of tannins in Marquette wines, but this content decreased after pressing, which could be attributed to the formation of crystals of potassium bitartrate with tannins during the cold stabilization step [ 35 ].…”

Section: Resultssupporting

confidence: 94%

Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines

Cheng

Watrelot

2022

Molecules

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To improve the phenolic extraction and color stability of red wine made from cold-hardy grapes, two winemaking practices, saignée and bentonite, were applied separately and in combination on Marquette grapes at crushing. The effects of these winemaking strategies on Marquette wine’s basic chemical properties, monomeric and polymeric phenolic compounds were studied, as well as the development of color characteristics from crushing to 5 months of aging. The saignée (9% juice run-off) treatment showed little impact on the phenolic content of the finished wine, but showed an increase in color intensity. A hue shift towards an orange-yellow tone was observed in the bentonite-treated wines, which was associated with a loss of monomeric anthocyanins. The combination of saignée and bentonite showed less impact on removing anthocyanins and wine color, and increased phenolics content, therefore improving the extraction of non-anthocyanins monomeric phenolics. Although this combination treatment led to the highest concentration of tannin content after pressing, this difference between the control and other treatments disappeared over time. These results suggested that the interactions between tannins and other wine compounds still occur after removing proteins in Marquette wines.

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Section: Resultssupporting

confidence: 94%

Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines

Cheng

Watrelot

2022

Molecules

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“…2). The content of phenolics in Frontenac and Marquette wines varied from 500 to 1400 mg/L which was in agreement with [11]. The content of tannin was also in agreement with the previously published data and was about 240 mg/L epicatechin eq.…”

Section: Resultssupporting

confidence: 91%

“…The content was expressed as (+)-catechin equivalent using a calibratio curve. Total tannin content was determined in all centrifuged wines using the previously described method by HPLC-DAD [11].…”

Section: Total Phenolic Compounds and Tannin Contentmentioning

confidence: 99%

What are the challenges to producing high quality red wines from interspecific grapes?

et al. 2023

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In the U.S. Midwest region, interspecific cold hardy grape cultivars have been developed to be resistant to the harsh cold winter, late spring frosts, and hot and humid summer. However, interspecific grape red wines tend to have higher acidity and lower tannins content than Vitis vinifera wines. This leads to unbalanced wines and an increase of the risk of oxidation and therefore impact the overall quality over time. The content and type of phenolic compounds differ in interspecific grapes and wines, depending on the cultivars, the viticultural practices, the environmental conditions and the wine making process. Because the chemical properties of red wines produced from interspecific grapes compared to Vitis vinifera is not well known, it is a challenge to determine the best wine making practices to produce a high quality wine that remains stable over time. This study focuses on evaluating phenolic compounds, oxidation-related compounds, and sulfur dioxide content in Marquette and Frontenac wines aged in bottles for up to 9 years. The goal is to help improve quality of red wines made from interspecific cold-hardy grape cultivars to increase consumer acceptance and develop optimal wine making practices.

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“…In this current study, the range of the tannin content (21.87–54.41 mg/L) is less than 110–557 mg/L of the tannin content reported by Watrelot [ 96 ]. The lower tannin content obtained in the present study could be attributed to differences in the type of fruit used, the winemaking process, the concentration of polyphenolic compound, amount of anthocyanin content, ageing duration, and degree of polymerization [ 79 , 86 , 97 ].…”

Section: Resultscontrasting

confidence: 54%

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity

Ofoedu

Chacha

et al. 2022

International Journal of Food Science

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The consumption of red wine by most wine drinkers has increased significantly because of the perceived health benefits which are linked to its inherent quality characteristics. In the quest to determine the conformity of Nigeria’s domestic red wine quality with their international counterparts, the quality characteristics of domestic red wines produced in Nigeria were evaluated using foreign red wines as markers of wine quality and authenticity. Foreign and domestic red wines obtained in Nigeria were analyzed for physicochemical, antioxidant, and sensory properties using standard methods. Results showed that the domestic wines had significantly ( p < 0.05 ) higher pH (4.03–4.16) and total sugar content (8.60–9.27%) while the foreign wines had significantly ( p < 0.05 ) higher total titratable acidity (0.76–0.83%), Brix (6.98–8.04 g/100 g), alcohol (14.44–15.21% ABV), and polyphenol content (385.13–412.75 mg/L). Additionally, the domestic wines exhibited significantly ( p < 0.05 ) lower antioxidant capacity compared to the foreign wines. Although the wines’ hue angle (27.68°–41.46°) indicated a red colour spectrum in the visible region of the opponent colour chart, the total colour difference ( Δ E ) between foreign and domestic wines was significant. The sensory characteristics of the wines differed significantly as the panelist rating for overall acceptance ranged from 5.58 to 7.33. This research has provided valuable insight that the domestic wines studied showed a considerable level of authenticity and different levels of quality according to their varying concentration of organic acids, residual sugars, and phenolic compounds.

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Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical Methods

Cited by 16 publications

References 33 publications

Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines

Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines

What are the challenges to producing high quality red wines from interspecific grapes?

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity

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