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

Abstract

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.

Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines

“…Isoamyl alcohol and, above all, ethyl acetate were in higher quantities in the control wine (p < 0.05), where the fermentation process was faster. These results are in line with those of Chen et al [59], which showed that oak tannins inhibit the development of higher alcohols. The content of 1-propanol, which is mostly influenced by the initial nitrogen concentration in the must [60], showed slight differences between the control wines and the trials, even though they received the same amount of nitrogen (p < 0.05).…”

“…Alcoholic fermentation was partially facilitated by the occurring of water solution tannins. Wines obtained showed higher content of medium-chain fatty acid ethyl esters (ethyl hexanoate, ethyl octanoate and ethyl decanoate) and, in some instances, higher alcohols acetates, relevant for olfactory sensations provided to wines [59].…”

Effect of enological tannin addition on astringency subqualities and phenolic content of red wines

“…As regard color characteristics, addition of enological tannins enhanced the polymerization between anthocyanins and tannins or flavans to form colored species (LPP) more stable to SO 2 bleaching (Picariello, Gambuti, Picariello, & Moio, ) in BA, and at higher concentration in SG and MA. Enological tannins stabilize the color of wine with no polymerized tannins (BA), and with low and medium content of anthocyanins (SG, MA) thanks to the formation of anthocyanin‐derived pigments (Chen et al, ; Garcia‐Estevez, Alcalde‐Eon, Escribano‐Bailon, & Puente, ; Picariello et al, ). In NV the LPP polymerization was achieved independently from tannin addition, meaning that the initial phenolic composition such as, in this case, the high content of anthocyanins respect to tannins (A/T ratio) may represent an important parameter for wine evolution.…”

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

“…Carbonic maceration is the process whereby the grapes undergo maceration under anaerobic conditions [ 129 , 130 ]. Grapes (without destemming or crushing) are placed in tanks and subjected to a carbon dioxide atmosphere.…”