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Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines.
J Food Sci. 2013 Jan; 78(1):C25-30.JF

Abstract

The effects of prefermentation addition of 5 exogenous tannins with different-origin anthocyanins and color characteristics were investigated in "Cabernet Sauvignon wines" at the end of alcoholic fermentation and the end of malolactic fermentation, and after 6 mo and 9 mo of bottle aging, respectively. The results showed that the application of GSKT2 could significantly retard the degradation of most anthocyanins in the process of alcoholic fermentation and the decrease of some pyranoanthocyanins during the subsequent 3 stages, thus causing more yellowness of wine in comparison with the control. Three other condensed tannins, GSKT1, QUET, and GSET, had a positive impact only on several anthocyanin components. Four condensed tannins all contributed to more redness, suggesting that the action mechanism might be to protect wine against oxidation or contribute to form copigmented anthocyanidins, or polymeric pigments. The application of FOLT (hydrolysable tannin) did not produce any influence on wine redness even after 9 mo of bottle aging. This work provides some reasons for the reasonable application of tannin additives.

PRACTICAL APPLICATION

The prefermentative application of condensed tannins overall could protect some pigment components from degradation and enhance wine redness. Tannin additives with different origins have different effectiveness. The tannin additive obtained from grape skins, like GSKT2, could produce significant promotion on both redness and yellowness in wine. The prefermentation addition of hydroxylase tannin like FOLT seems not to have a significant effect on wine color.

Authors+Show Affiliations

Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23301601

Citation

Liu, Yan-Xia, et al. "Effect of the Prefermentative Addition of Five Enological Tannins On Anthocyanins and Color in Red Wines." Journal of Food Science, vol. 78, no. 1, 2013, pp. C25-30.
Liu YX, Liang NN, Wang J, et al. Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines. J Food Sci. 2013;78(1):C25-30.
Liu, Y. X., Liang, N. N., Wang, J., Pan, Q. H., & Duan, C. Q. (2013). Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines. Journal of Food Science, 78(1), C25-30. https://doi.org/10.1111/j.1750-3841.2012.02993.x
Liu YX, et al. Effect of the Prefermentative Addition of Five Enological Tannins On Anthocyanins and Color in Red Wines. J Food Sci. 2013;78(1):C25-30. PubMed PMID: 23301601.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines. AU - Liu,Yan-Xia, AU - Liang,Na-Na, AU - Wang,Jun, AU - Pan,Qiu-Hong, AU - Duan,Chang-Qing, PY - 2013/1/11/entrez PY - 2013/1/11/pubmed PY - 2013/6/29/medline SP - C25 EP - 30 JF - Journal of food science JO - J Food Sci VL - 78 IS - 1 N2 - UNLABELLED: The effects of prefermentation addition of 5 exogenous tannins with different-origin anthocyanins and color characteristics were investigated in "Cabernet Sauvignon wines" at the end of alcoholic fermentation and the end of malolactic fermentation, and after 6 mo and 9 mo of bottle aging, respectively. The results showed that the application of GSKT2 could significantly retard the degradation of most anthocyanins in the process of alcoholic fermentation and the decrease of some pyranoanthocyanins during the subsequent 3 stages, thus causing more yellowness of wine in comparison with the control. Three other condensed tannins, GSKT1, QUET, and GSET, had a positive impact only on several anthocyanin components. Four condensed tannins all contributed to more redness, suggesting that the action mechanism might be to protect wine against oxidation or contribute to form copigmented anthocyanidins, or polymeric pigments. The application of FOLT (hydrolysable tannin) did not produce any influence on wine redness even after 9 mo of bottle aging. This work provides some reasons for the reasonable application of tannin additives. PRACTICAL APPLICATION: The prefermentative application of condensed tannins overall could protect some pigment components from degradation and enhance wine redness. Tannin additives with different origins have different effectiveness. The tannin additive obtained from grape skins, like GSKT2, could produce significant promotion on both redness and yellowness in wine. The prefermentation addition of hydroxylase tannin like FOLT seems not to have a significant effect on wine color. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/23301601/Effect_of_the_prefermentative_addition_of_five_enological_tannins_on_anthocyanins_and_color_in_red_wines_ L2 - https://doi.org/10.1111/j.1750-3841.2012.02993.x DB - PRIME DP - Unbound Medicine ER -