The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
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 aro...
Main Authors: | , , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2016-10-01
|
Series: | Molecules |
Subjects: | |
Online Access: | http://www.mdpi.com/1420-3049/21/11/1445 |
id |
doaj-1bb7855dce3249feb6fb299dc36fad8d |
---|---|
record_format |
Article |
spelling |
doaj-1bb7855dce3249feb6fb299dc36fad8d2020-11-24T22:02:31ZengMDPI AGMolecules1420-30492016-10-012111144510.3390/molecules21111445molecules21111445The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red WineKai Chen0Carlos Escott1Iris Loira2Juan Manuel del Fresno3Antonio Morata4Wendu Tesfaye5Fernando Calderon6Santiago Benito7Jose Antonio Suárez-Lepe8Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, SpainChemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, SpainChemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, SpainChemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, SpainChemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, SpainChemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, SpainChemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, SpainChemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, SpainChemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, SpainToday 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.http://www.mdpi.com/1420-3049/21/11/1445oenological tanninsanthocyaninswine colourvolatile compoundssensorial propertiescluster analysisprincipal component analysis |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Kai Chen Carlos Escott Iris Loira Juan Manuel del Fresno Antonio Morata Wendu Tesfaye Fernando Calderon Santiago Benito Jose Antonio Suárez-Lepe |
spellingShingle |
Kai Chen Carlos Escott Iris Loira Juan Manuel del Fresno Antonio Morata Wendu Tesfaye Fernando Calderon Santiago Benito Jose Antonio Suárez-Lepe The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine Molecules oenological tannins anthocyanins wine colour volatile compounds sensorial properties cluster analysis principal component analysis |
author_facet |
Kai Chen Carlos Escott Iris Loira Juan Manuel del Fresno Antonio Morata Wendu Tesfaye Fernando Calderon Santiago Benito Jose Antonio Suárez-Lepe |
author_sort |
Kai Chen |
title |
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine |
title_short |
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine |
title_full |
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine |
title_fullStr |
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine |
title_full_unstemmed |
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine |
title_sort |
effects of pre-fermentative addition of oenological tannins on wine components and sensorial qualities of red wine |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2016-10-01 |
description |
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. |
topic |
oenological tannins anthocyanins wine colour volatile compounds sensorial properties cluster analysis principal component analysis |
url |
http://www.mdpi.com/1420-3049/21/11/1445 |
work_keys_str_mv |
AT kaichen theeffectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT carlosescott theeffectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT irisloira theeffectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT juanmanueldelfresno theeffectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT antoniomorata theeffectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT wendutesfaye theeffectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT fernandocalderon theeffectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT santiagobenito theeffectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT joseantoniosuarezlepe theeffectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT kaichen effectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT carlosescott effectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT irisloira effectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT juanmanueldelfresno effectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT antoniomorata effectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT wendutesfaye effectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT fernandocalderon effectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT santiagobenito effectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine AT joseantoniosuarezlepe effectsofprefermentativeadditionofoenologicaltanninsonwinecomponentsandsensorialqualitiesofredwine |
_version_ |
1725835470869364736 |