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  • » Diverse tannins characterization, including oenological ones, and metabolomic changes of wines linked to storage conditions

Diverse tannins characterization, including oenological ones, and metabolomic changes of wines linked to storage conditions

Silvia Motta, CREA; Adeline Vignault, University of Bordeaux-ISVV; Ignacio Ontañón, University of Zaragoza

Diverse tannins characterization, including oenological ones, and metabolomic changes of wines linked to storage conditions

This week we offer you three more very interesting short speeches from the first Enoforum Web Conference, where the results of research on phenolic compounds, their properties and which metabolomic changes they undergo when stored in different conditions were presented.

The research by Silvia Motta from CREA, the Council for Agricultural Research and Economics, aims at comparing certain analytical methods used to characterize oenological tannins and the measure of oxygen consumption rate (OCR), in her work entitled: Relation between phenolic content, antioxidant capacity, oxygen consumption rate of diverse tannins”. This research was done with the objective in mind to provide oenologists with a rapid method to test the antioxidant capacity of tannin-based products and a tool with which to choose the best suited product for each purpose.

Next, Adeline Vignault, researcher from University of Bordeaux- ISVV, presents her work “Color stabilization properties of oenological tannins”. As we know, the use of oenological tannins has been authorized for many years by the OIV and recommended for color stabilization. For this reason, winemakers look for a better understanding of tannins/anthocyanins interactions to produce deeply colored wines with great color stability during aging. The aim of her work was to verify and confirm the effectiveness of oenological tannins on wine color stabilization to be applied as a new tool by winemakers.

Finally, Ignacio Ontañón, of the Univeristy of Zaragoza, runs us through the presentation on “Oxidation VS Reduction: the fate of tannins, pigments, VSCs, color, SO2 and metabolomic fingerprint”. The management of oxygen during winemaking and aging is a big issue in order to achieve high quality wines. The main objective of his research was to study the metabolomic changes of red wines caused by storage under different oxidative and reductive conditions.

Videos of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)

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Published on 07/14/2021
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  • VIDEO SEMINAR (Silvia MOTTA, streaming 7 min)
  • VIDEO SEMINAR (Adeline VIGNAULT , streaming 7 min)
  • VIDEO SEMINAR (Ignacio ONTAÑÓN, streaming 7 min)
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