New insight about the functionality of oenological tannins; Main results of the working group on oenological tannins

Vignault, Adeline; Pascual, Olga; Gombau, Jordi; Jourdes, Michaël; Moine, Virginie; Fermaud, Marc; Roudet, Jean; Canals, Joan Miquel; Teissèdre, Pierre-Louis; Zamora, Fernando

doi:10.1051/bioconf/20191202005

Cited by 5 publications

(5 citation statements)

References 13 publications

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“…The main results of this research were presented last year at the meeting of the OIV Technology Commission in Paris and at the 41st Congress of the OIV in Uruguay [4]. These results confirm that oenological tannins protect wine against oxidation because they exert antioxidant capacity [3], they consume directly oxygen [5] and they inhibit laccase activity [6].…”

Section: Introductionsupporting

confidence: 71%

Recent advances of the OIV working group on oenological tannins in the study of the functionalities of oenological tannins

Vignault¹,

Pascual²,

Gombau³

et al. 2019

BIO Web Conf.

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This communication actualizes the status of the research of the OIV working group on oenological tannins with the purpose of deepening the knowledge of the mechanisms and functionalities of oenological tannins in winemaking. The obtained results confirm that oenological tannins really exert an effect as copigments and that they really protect the wine color against the negative effect of the enzyme laccase present in grapes affected by the infection of Botrytis cinerea.

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Section: Introductionsupporting

confidence: 71%

Recent advances of the OIV working group on oenological tannins in the study of the functionalities of oenological tannins

Vignault¹,

Pascual²,

Gombau³

et al. 2019

BIO Web Conf.

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“…In addition, their chemical structure better explains the ability of some commercial tannins to consume oxygen or protect other compounds from the oxidation, and the ability of others to stabilize the color of the wines. It has been shown that gallotannins provide low oxygen consumption while they seem to be the most effective regarding the color stabilization [32].…”

Section: Discussionmentioning

confidence: 99%

Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content

et al. 2019

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The effect of the botanical origin, pH level and ethanol content of different oenological tannins on the color of malvidin-3-O-monoglucoside solution, including their effectiveness as copigments, was studied. Briefly, a model wine solution (4 g/L of tartaric acid, pH 3.5 and 12% ethanol) containing 50 mg/L of malvidin-3-O-monoglucoside was prepared and supplemented with 0.1, 0.2 and 0.4 g/L of commercial tannins using (−)-epicatechin as reference control copigment. Six additional model wine solutions (12% ethanol at pH 3.1, 3.5 or 3.9, and 10%, 12% or 14% ethanol at pH 3.5) were prepared as previously described. Samples were stored under airtight conditions. After a week the full absorbance spectrum in the visible range (400–800 nm) was measured and CIELAB color space was determined. These measurements, including an increase in a* (redness), a decrease in b* (yellowness) and a decrease in L* (lightness), indicated that all oenological tannins had a clear positive effect on color copigmentation. Moreover, hydrolysable tannins appeared to be better copigments than condensed tannins as the copigmentation effectiveness (Cp) was found to be between two to four times higher. The effects of these tannins were dose-dependent because a higher addition resulted in a greater impact on copigmentation. In general, an increase in pH and ethanol content resulted in a decrease of the effect of tannins on color. Independent of intrinsic wine conditions, hydrolysable tannins, more specifically gallotannin, remain the most effective in increasing red wine color. These results prove that supplementation with oenological tannins, especially hydrolysable tannins, could be an interesting tool for the improvement of the red wine color.

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“…The use of enological tannins is a common practice in winemaking, authorized by the International Organization of Vine and Wine (OIV) to facilitate the clarification of wines and musts. They are also used for many other purposes, such as inhibiting laccase in Botrytis-infected grapes [ 1 ], reducing the use of sulfur dioxide [ 2 ], and stabilizing the color of red wines [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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Background: In the wine industry, in addition to condensed tannins of grape origin, other commercial tannins are commonly used. However, the influence of oxygen uptake related to different tannin additions during the post fermentative phase in wine has not been completely investigated. In this study, we evaluated the influence of four different commercial tannins (namely, condensed tannins, gallotannins, ellagitannins and tea tannins) during four saturation cycles. Method: Wine samples were added with four different tannin classes (30 g/hL) as to have 5 different experimental samples: control, gallotannins (GT), condensed tannins (CT), ellagitannins (ET), and tea tannins (TT). The chemical composition of the four commercially available tannin mixtures was defined by means of NMR and high-resolution mass spectrometry. After the addition of tannins, each wine sample was oxidized by air over four cycles of saturation. During the experiment oxygen consumption rate (OCR), sulfur dioxide consumption, acetaldehyde production, phenolic compounds, chromatic characteristics, astringency measured by the reactivity towards saliva proteins and astringency subqualities were evaluated. Results: The experiment lasted 52 days. The addition of tannins influenced the oxygen consumption on the 1st day of the saturation cycles and, in the case of TT, a higher total consumption of oxygen was also detected. Acetaldehyde increased during the experiment while the native anthocyanins decreased throughout the oxidation process. Conclusion: Wines added with tannins featured improved color intensities with respect to the control; the addition of TT, GT and ET slightly promoted the formation of short polymeric pigments; the astringency, determined before and at the end of the experiment, decreased in all the samples, including the control wine, and mostly in the ET and GT samples.

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New insight about the functionality of oenological tannins; Main results of the working group on oenological tannins

Cited by 5 publications

References 13 publications

Recent advances of the OIV working group on oenological tannins in the study of the functionalities of oenological tannins

Recent advances of the OIV working group on oenological tannins in the study of the functionalities of oenological tannins

Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content

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

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