Abstract
Enotannin and mannoprotein additives are applied in order to achieve protein, cold or color stability in wine, or alternatively to modify wine sensory properties. In most cases, only basic compositional information and a proposed effect in wine are provided by the manufacturer. In this study, 14 grape-based enotannins and 8 mannoproteins were sourced from the Australian market and their composition and molecular size distribution were determined. Diverse product composition was observed for both categories, suggesting a range of effects could potentially be achieved by applying different products. Moreover, some products showed good agreement between product composition and their designated material of origin, while others showed significant differences.
- Received July 2017.
- Revision received October 2017.
- Revision received November 2017.
- Accepted November 2017.
- Published online December 2017
- ©2017 by the American Society for Enology and Viticulture
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