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Memorias de investigación
Artículos en revistas:
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
Año:2016
Áreas de investigación
  • Tecnología alimentaria,
  • Bebida,
  • Vino,
  • Biotecnología
Datos
Descripción
Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins. Three types of oenological tannins, which are, respectively, derived from grape skin, seed (Vitis vinifera) and French oak (Quercus robur and Querrus petraea), were selected to carry out the experiments with seven treatments. Results indicated that tannin treatments significantly improved wine aroma complexity and sensorial properties. However, the concentration of some stable pigments such as Vitisin A, Vitisin A-Ac and Vitisin B was negatively affected by tannin additions. Nevertheless, by means of cluster analysis and principal component analysis, it was observed that higher alcohols were significantly promoted by grape seed tannin while most anthocyanins can be improved by addition of grape tannins. In conclusion, low amount of oenological tannin derived from grape seed is a promising method to be applied especially for young red wine making.
Internacional
Si
JCR del ISI
Si
Título de la revista
Molecules
ISSN
1420-3049
Factor de impacto JCR
2,416
Información de impacto
Datos JCR del año 2014
Volumen
21
DOI
10.3390/molecules21111445
Número de revista
Desde la página
1445
Hasta la página
1462
Mes
SIN MES
Ranking
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Kai Chen
  • Autor: Carlos Escott Perez (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Juan Manuel del Fresno Florez (UPM)
  • Autor: Wendu Tesfaye Yimer (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Fernando Calderon Fernandez (UPM)
  • Autor: Santiago Benito Saez (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
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