Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging

Abstract

Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-reactive tannins associated with oxidative aging were studied in Sangiovese wines with varied tannin T/anthocyanin A ratios. For this purpose, three Sangiovese vineyards located in Tuscany were considered in the 2016 vintage. To obtain wines with different T/A ratios, two red wines were produced from each vinification batch: a free run juice with a lower T/A ratio and a marc pressed wine with a higher T/A ratio. An overall of six wines with T/A ratios ranging between 5 and 23 were produced. An oxidation treatment (four saturation cycles) was applied to each wine. Average and initial oxygen consumption rates (OCR) were positively correlated to VRF/mA (vanilline reactive flavans/monomeric anthocyanins) and T/A ratios while OCRs were negatively related to the wine content in monomeric and total anthocyanins. The higher the A content was, the greater the loss of total and free anthocyanins. A significant lower production of polymeric pigments was detected in all pressed wines with respect to the correspondant free run one. A gradual decrease of tannin reactivity toward saliva proteins after the application of oxygen saturation cycles was detected. The results obtained in this experiment indicate that VRF/mA and T/A ratios are among the fundamental parameters to evaluate before choosing the antioxidant protection to be used and the right oxidation level to apply for a longer shelf-life of red wine.

Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine

“…TT determined a higher consumption of oxygen likely due to its higher content of low molecular weight condensed tannins ( Table 1 ). The initial OCR at the beginning of the first saturation was the fastest compared to the other cycles ( Figure 2 B), as already reported by Gambuti, Picariello, Rinaldi and Moio [ 24 ]. The TT sample showed values higher than the other samples with an increase of around 112% compared to the control.…”

Fermentative and post‐fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response

“…suggested that, among other variables, the oxygen history of a wine (namely the amount of oxygen that the wine has reacted with during the various phases of its production) can affect its OCRs. Phenolics are the major substrates for oxygen in wines, although individual phenolics can react very differently so that wine OCRs are conditioned by the presence of strongly reactive polyphenolic species during the oxidative cascade . Accordingly, in our case, the different oxidative treatments applied during the vinification phase could have influenced the phenolic reactivity of the finished wines.…”

“…Phenolics are the major substrates for oxygen in wines, although individual phenolics can react very differently 3 so that wine OCRs are conditioned by the presence of strongly reactive polyphenolic species during the oxidative cascade. 23,65,66 Accordingly, in our case, the different oxidative treatments applied during the vinification phase could have influenced the phenolic reactivity of the finished wines. The data in Fig.…”

The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine

“…The modulation of oxygen exposure during winemaking and fining is a complex landmark, affected by the extent of oxygen exposure, aeration conditions and wine composition. Due to the complexity of factors involved it is difficult to set the best level of oxygen exposure; at the current state of art, the application of consecutive cycles of oxygen enrichment/consumption is considered a suitable approach to simulate winery conditions and forced oxidation levels [28][29][30].…”