Incidence of the treatment with oenological tannins on the red wines’ sensorial profile

Constantin Croitoru; Nicolas Vivas; Alexandru Canariov; Lorena Deaconu; Cristian Codresi; Gina Hortolomei

Constantin Croitoru Institute of Food Research, charged by SODINAL Wine & Beverage Division of AVEX Group
Nicolas Vivas C.E.S.A.M.O., Université de Bordeaux I, France
Alexandru Canariov Murfatlar Romania
Lorena Deaconu Cramele Halewood
Cristian Codresi SODINAL, Wine & Beverage Division of AVEX Group
Gina Hortolomei SODINAL, Wine & Beverage Division of AVEX Group

Keywords: astringency, fruity taste, roundness, unctuousness, total polyphenols index, intensity of colour, degree of polymerization, degree of ionization

Abstract

Comparative experiments were done in order to study the influence of the treatment with various types of tannins of the latest generation on the red wines sensorial profile. It was noticed that the treatment with proanthocyanidolic tannins from grapes (seeds and skins) and from wood (oak) changes the sensorial profile of treated wines in a favourable manner, to the effect that it diminishes astringency and bitterness and enhances the persistence, roundness and taste structure, as well as the spicy notes. In their turn, treatments with proanthocyanidolic and ellagic tannins incorporating acetaldehyde diminished the olfactory sensations of the vegetal and the mineral, and the taste sensations of dryness and astringency, but enhancing the fruity taste, extractness and unctuousness, along with a barrel character; the evolution of some analytical and chromatic parameters (total polyphenols index, intensity of colour, D 420 %, D 520 %, D 620 %, nuance, DA %, degree of polymerization, degree of ionization, pink index) has confirmed a high polyphenolic stability and an improvement of the sensorial structure of the treated red wines.

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