Effect of the addition of different types of oenological commercial tannins on phenolic and sensorial red wine characteristics evolution

António M Jordão,Fernando M Nunes,Ana C Correia,Luísa Fontes,Fernanda Cosme,Sara Muxagata,Jean-Marie Aurand

doi:10.1051/bioconf/20160702032

Abstract

The main objective of this work was to understand the effect of the addition of different commercial types of oenological tannins on red wine phenolic compounds and sensorial characteristics evolution. So, six different commercial oenological tannins obtained from different sources at an average dosage recommended by the manufactures were added to a red wine. During 120 wine aging days several phenolic parameters were analyzed (including several individual phenolic compounds by HPLC) and also the sensorial characteristics of the wines. Wines treated with oenological tannins showed higher total phenols and flavonoid phenols and lesser color degradation during the aging time considered. After 120 aging days, wines aged with oenological tannins showed more total and individual anthocyanins and significantly more red color that induced significantly color differences in relation to the untreated wine (especially for the wines treated with condensed tannins). From a sensorial point of view it was also possible to detect a clear differentiation between the wines.

Highlights

In recent years there have been changes in consumer’s perception around the world regarding wine quality
It was evident that the highest total phenolic content was quantified in red wines where hydrolyzable tannins were added (TGA, TGB, TEA and TEB wines), especially in last aging weeks
It is important to note that the differentiation between the wines aged with hydrolyzable tannins and the other wines was more marked between 85 and 120 aging days

Summary

Introduction

In recent years there have been changes in consumer’s perception around the world regarding wine quality. Consumers search for wines with a good quality and cheap price; so winemakers need to produce red wines that are appreciated by these consumers with a competitive price. In this perspective, for red wine production, winemakers have been looking for alternatives such as the use of commercial oenological tannins. Proposed as coadjuvants to prevent the wine protein instability and officially authorized by the International Oenological Codex [1], the commercial oenological tannins have recently been introduced into winemaking and during the wine aging process, especially for red wines. Oenological tannins are generally classified according to their origin into two groups: hydrolyzable tannins, derived mainly from oak wood or other plant species (composed by glucosides from gallic or ellagic acid), and condensed tannins mainly from grapes and from quebracho and wood (composed by flavan-3-ol monomer subunits, such as (+)-catechin, (-)-epicatechin, and their gallates)

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