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A role for anthocyanin in determining wine tannin concentration in Shiraz.
Food Chem. 2014; 152:475-82.FC

Abstract

Four wines were made to investigate the effect of different anthocyanin and tannin fruit concentrations on wine phenolics and colour. Wines that were made from fruit with high anthocyanin concentration had high tannin concentrations regardless of the concentration of tannin in fruit, while wines made from fruit with low anthocyanin also had low tannin concentration. It was found that fruit anthocyanin concentration correlated with wine tannin concentration, wine colour and polymeric pigment formation. Anthocyanin concentration might be a key component for increasing tannin solubility and extraction into wine and the formation of polymeric pigments. Industry implications include managing tannin and anthocyanin fruit concentration for targeting tannin extraction and polymeric pigment formation in wine.

Authors+Show Affiliations

Department of Environment and Primary Industries, PO Box 905, Mildura, Victoria 3502, Australia. Electronic address: rachel.kilmister@depi.vic.gov.au.Department of Environment and Primary Industries, PO Box 905, Mildura, Victoria 3502, Australia.Department of Environment and Primary Industries, PO Box 905, Mildura, Victoria 3502, Australia.Department of Environment and Primary Industries, PO Box 905, Mildura, Victoria 3502, Australia.Department of Environment and Primary Industries, PO Box 905, Mildura, Victoria 3502, Australia.

Pub Type(s)

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

Language

eng

PubMed ID

24444964

Citation

Kilmister, Rachel L., et al. "A Role for Anthocyanin in Determining Wine Tannin Concentration in Shiraz." Food Chemistry, vol. 152, 2014, pp. 475-82.
Kilmister RL, Mazza M, Baker NK, et al. A role for anthocyanin in determining wine tannin concentration in Shiraz. Food Chem. 2014;152:475-82.
Kilmister, R. L., Mazza, M., Baker, N. K., Faulkner, P., & Downey, M. O. (2014). A role for anthocyanin in determining wine tannin concentration in Shiraz. Food Chemistry, 152, 475-82. https://doi.org/10.1016/j.foodchem.2013.12.007
Kilmister RL, et al. A Role for Anthocyanin in Determining Wine Tannin Concentration in Shiraz. Food Chem. 2014;152:475-82. PubMed PMID: 24444964.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A role for anthocyanin in determining wine tannin concentration in Shiraz. AU - Kilmister,Rachel L, AU - Mazza,Marica, AU - Baker,Nardia K, AU - Faulkner,Peta, AU - Downey,Mark O, Y1 - 2013/12/09/ PY - 2013/07/03/received PY - 2013/11/26/revised PY - 2013/12/03/accepted PY - 2014/1/22/entrez PY - 2014/1/22/pubmed PY - 2014/9/6/medline KW - Anthocyanin KW - Condensed tannin KW - Polymeric pigments KW - Shiraz KW - Wine colour KW - Winegrapes SP - 475 EP - 82 JF - Food chemistry JO - Food Chem VL - 152 N2 - Four wines were made to investigate the effect of different anthocyanin and tannin fruit concentrations on wine phenolics and colour. Wines that were made from fruit with high anthocyanin concentration had high tannin concentrations regardless of the concentration of tannin in fruit, while wines made from fruit with low anthocyanin also had low tannin concentration. It was found that fruit anthocyanin concentration correlated with wine tannin concentration, wine colour and polymeric pigment formation. Anthocyanin concentration might be a key component for increasing tannin solubility and extraction into wine and the formation of polymeric pigments. Industry implications include managing tannin and anthocyanin fruit concentration for targeting tannin extraction and polymeric pigment formation in wine. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24444964/A_role_for_anthocyanin_in_determining_wine_tannin_concentration_in_Shiraz_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)01862-1 DB - PRIME DP - Unbound Medicine ER -
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