Impact of exogenous tannin additions on wine chemistry and wine sensory character

Harbertson, James F.; Parpinello, Giuseppina Paola; Heymann, Hildegarde; Downey, Mark O.

doi:10.1016/j.foodchem.2011.09.101

Cited by 104 publications

(97 citation statements)

References 40 publications

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“…However, bentonite fining of musts seems to remove compounds associated with negative wine attributes while it intensifies positively associated compounds [4].…”

Section: Introductionmentioning

confidence: 94%

The influence of pre-fermentative treatments on the volatile, chromatic features, organic acids and phenolic content of Fetească albă Romanian wine

Moroșanu¹,

Cotea²,

Luchian³

et al. 2016

BIO Web Conf.

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Abstract. The present study evaluates the influence of some pre-fermentative treatments on the volatile content, the chromatic parameters, the total polyphenol index and Folin-Ciocâlteu index of experimental wines obtained from Feteascȃ albȃ grape variety. Five experimental samples were produced: FA V0 (control sample), FA V1 (sodium bentonite treatment), FA V2 (glutathione treatment), FA V3 (tannin treatment), FA V4 (oenological coal treatment). The use of pre-fermentative treatments show lower values of Folin-Ciocâlteu index and total polyphenol index, excepting sample treated with tannin. Major color differences are found in the sample treated with tannin and oenological coal. Gas-chromatographic analysis reveals the presence of common wine esters, such as: hexanoic acid ethyl ester, ethyl caprylate, ethyl lactate, ethyl caprate, ethyl myristate, ethyl palmitate, that contributes at the accomplishment of the wines from the sensorial point of view. Diethyl malonate, a compound that occurs naturally in grapes has an apple-like odor and it was identified in the control sample and in the samples treated with tannin and oenological coal, being found n greater quantity in the control sample (0.02 mmol/L)and the sample treated with coal (0.03 mmol/L). Another ester, methyl oleate that offers a mild-fatty odor wasn't identified in the control sample, but it was detected in the samples treated with clay, tannin and oenological coal. Using the HPLC method it was also analysed the presence of some organic acids in wine samples.

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“…However, bentonite fining of musts seems to remove compounds associated with negative wine attributes while it intensifies positively associated compounds [4].…”

Section: Introductionmentioning

confidence: 94%

The influence of pre-fermentative treatments on the volatile, chromatic features, organic acids and phenolic content of Fetească albă Romanian wine

Moroșanu¹,

Cotea²,

Luchian³

et al. 2016

BIO Web Conf.

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show abstract

“…Phenols can be broadly classified as simple phenols having a C6-C1 or C6-C3 structure and a single aromatic ring containing one or more hydroxyl groups; and polyphenols, which contain multiple phenol rings and are defined by a C6-C3-C6 structure bearing hydroxyl and non-hydroxyl substitutions [3]. In wines, polyphenols are responsible for color [4][5][6], tactile sensations such as astringency [7,8], and taste sensations such as bitterness [9][10][11]. In addition to sensory effects on astringency, taste, and aroma modulation [12], flavonoids also play a critical role in the chemical stability of the wine during aging as these molecules intervene in metal-catalyzed oxidation reactions [13,14].…”

Section: Introductionmentioning

confidence: 99%

Agronomical and Chemical Effects of the Timing of Cluster Thinning on Pinot Noir (Clone 115) Grapes and Wines

2018

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Abstract:A two-year study was performed to evaluate the effects of the timing of cluster thinning on Pinot noir grapes and wines in the central coast of California. Vines were thinned to one cluster per shoot at three selected time-points during the growing season, and fruit was harvested and made into wine. No consistent effect of cluster thinning was found in wine phenolic profile or color across a cool (2016) and a warm (2017) growing season. The growing season had a more significant effect than the cluster thinning treatment for most parameters measured. There was no detectable overall sensory difference between the non-thinned control wines and any of the thinned treatment wines. Based on current results, Pinot noir vineyards on the central coast of California can support crop loads that result in Ravaz Index values from 3 to 6 without concern for impacting ripening potential or negatively affecting fruit composition.

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“…Various seeds and spices like mustard, ginger, fennel and pepper contain large amounts of phenolic acids [40], and curcuminoids can be found in turmeric [27]. Lignin is the major component of the cell wall of vascular plants [41], while tannins can be found in the seed and skin of grapes [42] and in other exotic fruits [43], but also in the leaves and barks of woods [44]. 8…”

Section: Classification Sourcementioning

confidence: 99%

Natural antioxidants as stabilizers for polymers

Kirschweng

Tátraaljai

Földes

et al. 2017

Polymer Degradation and Stability

157

126

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Impact of exogenous tannin additions on wine chemistry and wine sensory character

Cited by 104 publications

References 40 publications

The influence of pre-fermentative treatments on the volatile, chromatic features, organic acids and phenolic content of Fetească albă Romanian wine

The influence of pre-fermentative treatments on the volatile, chromatic features, organic acids and phenolic content of Fetească albă Romanian wine

Agronomical and Chemical Effects of the Timing of Cluster Thinning on Pinot Noir (Clone 115) Grapes and Wines

Natural antioxidants as stabilizers for polymers

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