Effect of Applied Shading During Fruit Ripening on Tannin Structure-Activity Relationships of Grape Skin Extracts.

Abstract

Historically, the effect of wine grape shading on flavonoids have investigated the impact of light incidence on proanthocyanidin (PA), flavonol, or anthocyanin concentration. In addition to concentration, the current experiment was designed to look at changes in proanthocyanidin composition, size and tannin activity through ripening. Tannin activity is a methodology for assessing the impact of structure and size on the affinity of tannin towards a hydrophobic surface and is considered to be a proxy for predicted astringency descriptive quality. In 2016 a shade cloth study was imposed on Cabernet Sauvignon on Mt. Veeder, within the larger Napa Valley viticultural area. A control, which was unshaded, and two treatments consisting of 40% and 80% shade were applied at the onset of veraison. Results showed significant differences in the composition and concentration of anthocyanins throughout ripening. Compositional differences in proanthocyanidin were also observed, where shaded treatments had a significantly higher proportion of galloylated subunits. The molecular mass of the extracted tannin was significantly lower in the unshaded control than in the 80% shade treatment. These factors led to a lower measured tannin activity in extracts from exposed fruit. This work suggests that manipulation of canopy architecture, such as artificial shading, leads to changes in berry pigmentation, tannin composition and activity. These results show that astringency and mouthfeel characteristics of a wine may be altered by vineyard management practices. This article is protected by copyright. All rights reserved.