Abstract
Dwine Project: The Diversity of Tannins in Italian Red Wines
Highlights
Tannins are extracted into the wine where, through reactions with other metabolites, they undergo complex transformations affecting their chemical and sensory characteristics, including astringency perception in mouth because of the ingestion of wine, arising from precipitation of salivary proteins by wine tannins [2]
Several examples of varieties extremely rich in tannins are present [3,4] From the marketing point of view, the ability to associate each wine to specific sensory attributes is often a tool for the commercial success
Scriptional, chemical and sensory approaches - a full description of the diversity existing among Italian grapes and wines with regard to the biosynthesis, chemical composition and reactivity as well as sensory properties of their tannins figure 1
Summary
The actual ability of tannins to protect red wine aromas and the related mechanisms and modulating factors, including reactions with anthocyanins, proteins, polysaccharides, remains to be clarified. Grape-derived tannins play a key role on red wine chemistry and sensory, contributing to its color, mouthfeel and aroma longevity. Grape contains condensed tannins ( known as proanthocyanidins) that are polymers made of subunits of catechin or epicatechin with a variable degree of galloylation [1] located in berry skins and seeds.
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