• » Maceration
  • » Enological approaches for the limitation of the cell wall polysaccharides-tannin interactions
  • 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

Enological approaches for the limitation of the cell wall polysaccharides-tannin interactions

Encarna Gomez-Plaza, Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Universidad de Murcia.

Enological approaches for the limitation of the cell wall polysaccharides-tannin interactions

Tannins are one of the main compounds responsible of red wine quality. These compounds are mainly present in grape skin and seeds and are transferred into must-wine during the maceration step of winemaking, but this transference is far for being complete.

This could be due, among other causes, to extracted tannins being bound to skin and pulp cell wall polysaccharides, which are present in high concentrations in the must/wine.

To limit these interactions, some enological approaches have been tested. One of these approaches, conducted in a real vinification, was to include a settling step, similar to that which is common in white and rose wines, in a red wine vinification.

Other approach is the optimization of the use of cell wall deconstructing enzymes, that could reduce these interactions and increase the quantity of tannins in solution.

This research group has been studying different combination and form of addition (individually, set or sequential) of different hydrolytic enzymes, highlighting the use of comprehensive microarray polymer profiling methodology (CoMPP) for a major understanding of how the enzymes are able to degrade and unravel the multi-layer structure of the grape cell wall.

The use of enzymes can be also coupled in a winery with the application of ultrasounds, a combination that also increased the content of phenolic compounds in the final wine.

Report presented at the SIVE OENOPPIA Awards 2019. The paper reproduced in this video-seminar was presented at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019).

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website: Click here

Published on 09/22/2020
Item available in italiano deutsch spagnolo portoghese
Premium Contents Area
  • VIDEO SEMINAR (streaming 15 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