AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 57:3:298-305 (2006)
Copyright © 2006 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via ISI Web of Science (17)
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Cheynier, V.
Right arrow Articles by Fulcrand, H.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Cheynier, V.
Right arrow Articles by Fulcrand, H.
Agricola
Right arrow Articles by Cheynier, V.
Right arrow Articles by Fulcrand, H.

Structure and Properties of Wine Pigments and Tannins

Véronique Cheynier1,*, Montserrat Dueñas-Paton2, Erika Salas3, Chantal Maury4, Jean-Marc Souquet1, Pascale Sarni-Manchado1 and Hélène Fulcrand1

1 INRA, UMR Sciences pour l’OEnologie, 34060 Montpellier cedex, France; 2 Postdoctoral researcher, INRA; 3 Ph.D. student, current address: Facultad de Ciencias Quimicas, Universidad Autónoma de Chihuahua, Mexico; 4 Ph.D. student, current address: Laboratoire GRAPPE, Ecole Supérieure d’Agriculture, Angers France.

* Corresponding author [email: cheynier{at}ensam.inra.fr; fax: 33-4-9961-2683]

Grape phenolics are structurally diverse, from simple molecules to oligomers and polymers that are usually designated "tannins," referring to their ability to interact with proteins. Anthocyanin pigments and tannins are particularly important for red wine quality. Their extraction depends on their location in the berry and their solubility. All phenolic compounds are unstable and undergo numerous enzymatic and chemical reactions. Color and taste changes during red wine aging have been ascribed to anthocyanin-tannin reactions. The structures and properties of tannins and pigmented tannins from these reactions are often misunderstood. Current research on wine phenolic composition is reviewed, with emphasis on the following issues: (1) reactions of tannins yield both larger polymers and smaller species; (2) anthocyanin reactions can generate colorless species as well as polymeric and small various pigments; (3) some polymeric pigments undergo sulfite bleaching while some low molecular weight pigments do not; (4) polymers are both soluble and astringent, so the astringency loss during aging may involve cleavage rather than polymerization; and (5) sensory properties of anthocyanins and tannins are modulated by interactions with other wine components.

Key words: phenolics, anthocyanins, tannins, color, astringency




This article has been cited by other articles:


Home page
 Am. J. Enol. Vitic.Home page
J. Tardaguila, P. R. Petrie, S. Poni, M. P. Diago, and F. Martinez de Toda
Effects of Mechanical Thinning on Yield and Fruit Composition of Tempranillo and Grenache Grapes Trained to a Vertical Shoot-Positioned Canopy
Am. J. Enol. Vitic., December 1, 2008; 59(4): 412 - 417.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Enol. Vitic.Home page
J. S. Jensen, B. Blachez, M. Egebo, and A. S. Meyer
Rapid Extraction of Polyphenols from Red Grapes
Am. J. Enol. Vitic., December 1, 2007; 58(4): 451 - 461.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Enol. Vitic.Home page
T. L. Sampaio, J. A. Kennedy, and M. C. Vasconcelos
Use of Microscale Fermentations in Grape and Wine Research
Am. J. Enol. Vitic., December 1, 2007; 58(4): 534 - 539.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Enol. Vitic.Home page
J. F. Harbertson and S. Spayd
Measuring Phenolics in the Winery
Am. J. Enol. Vitic., September 1, 2006; 57(3): 280 - 288.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2006 by the American Society for Enology and Viticulture.