italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » Diverse tannins characterization, including oenological ones, and metabolomic changes of wines linked to storage conditions
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

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)

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 07/14/2021
Item available in italiano francais spagnolo
Premium Contents Area
  • VIDEO SEMINAR (Silvia MOTTA, streaming 7 min)
  • VIDEO SEMINAR (Adeline VIGNAULT , streaming 7 min)
  • VIDEO SEMINAR (Ignacio ONTAÑÓN, streaming 7 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,09375