%0 Journal Article %A Valentina Canuti %A Sergio Puccioni %A Giovanna Giovani %A Monica Salmi %A Iolanda Rosi %A Mario Bertuccioli %T Effect of Oenotannin Addition on the Composition of Sangiovese Wines from Grapes with Different Characteristics %D 2012 %R 10.5344/ajev.2012.11091 %J American Journal of Enology and Viticulture %P ajev.2012.11091 %X Oenotannins are increasingly popular in winemaking. We examined the effect of different oenotannins and Vitis vinifera cv. Sangiovese grape composition on wine color stabilization. The effects of adding oenotannins at pre and postfermentation stages were also investigated. Wine color parameters including intensity, hue, total phenol index, monomer anthocyanin content, and colored polymeric pigment content were measured. Oenotannins were tested during pre and postfermentation on grapes from two growing areas (2003 harvest). During the 2004 harvest, grapes 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 gallonut 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, and this effect was further enhanced in wine produced from less-ripe grapes. The timing of oenotannin addition and grape characteristics significantly affected color intensity and stabilization. This work provides a basis for an approach to oenotannin addition based upon scientific data. The estimation of grape phenolic maturity may allow to improve wine color characteristics by tailoring use of oenotannins. %U https://www.ajevonline.org/content/ajev/early/2012/03/09/ajev.2012.11091.full.pdf