RT Journal Article
SR Electronic
T1 Effect of Oenotannin Addition on the Composition of Sangiovese Wines from Grapes with Different Characteristics
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP 220
OP 231
DO 10.5344/ajev.2012.11091
VO 63
IS 2
A1 Valentina Canuti
A1 Sergio Puccioni
A1 Giovanna Giovani
A1 Monica Salmi
A1 Iolanda Rosi
A1 Mario Bertuccioli
YR 2012
UL http://www.ajevonline.org/content/63/2/220.abstract
AB 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.