Effect of Oenotannin Addition on the Composition of Sangiovese Wines from Grapes with Different Characteristics

被引：32

作者：

Canuti, Valentina ^{[1
]}

Puccioni, Sergio ^{[1
]}

Giovani, Giovanna ^{[1
]}

Salmi, Monica ^{[1
]}

Rosi, Iolanda ^{[1
]}

Bertuccioli, Mario ^{[1
]}

机构：

[1] Univ Florence, Dipartimento Biotecnol Agr, I-50144 Florence, Italy

来源：

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2012年 / 63卷 / 02期

关键词：

oenotannins; prefermentation addition; postfermentation addition; Sangiovese grape; wine color indices; VITIS-VINIFERA L; RED WINES; POLYPHENOLIC COMPOSITION; PIGMENTED POLYMERS; COLOR; EVOLUTION; TANNINS; QUANTIFICATION; ELLAGITANNINS; ANTHOCYANINS;

D O I：

10.5344/ajev.2012.11091

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Different types of oenotannins were added to Vitis vinifera cv. Sangiovese grapes of various composition and the resulting wine color parameters were measured, including intensity, hue, total phenol index, monomer anthocyanin content, and colored polymeric pigment content. Oenotannins were also tested during pre- and postfermentation on grapes harvested in 2003 from two growing areas. Grapes from the 2004 harvest were tested at different ripeness using only oenotannins exhibiting the best wine color stabilization in 2003. The response of different oenotannins varied according to grape characteristics, with gallnut and grape seed tannins most reliably stabilizing and increasing color intensity even after six months of storage. The same tannins positively affected wine color stabilization, an effect further enhanced in wine produced from less ripe grapes. Timing of oenotannin addition and grape characteristics had a significant effect on color intensity and stabilization. The estimation of grape phenolic maturity may allow for improved wine color characteristics by tailoring the use of oenotannins.

引用

页码：220 / 231

页数：12

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