Influence of berry ripeness on seed tannins extraction in wine.

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ID: 102451
2020
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Abstract
The extraction of seed and skin tannins in wine has been investigated at three different grape maturity stages. For that, the tannins content and composition of seeds and skins at three different maturity stages were characterized. After that, an original approach of nanovinification was conducted. At each maturity stages, three winemaking modalities have been produced: (i) a control modality, (ii) a seed modality made of exclusively with seed and (iii) a skin modality made of exclusively with skins. The aim of this work is to describe and explain the seed tannins kinetics release in wine but also the impact of grape maturity on seed tannins extractability. For that, the evolution of seed and wine tannins content have been followed during the winemaking, from alcoholic fermentation to post-fermentative maceration.
Reference Key
rousserie2020influencefood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Rousserie, Pauline;Lacampagne, Soizic;Vanbrabant, Sandra;Rabot, Amélie;Geny-Denis, Laurence;
Journal Food chemistry
Year 2020
DOI
S0308-8146(20)30156-4
URL
Keywords
tannins seeds wine extractability skins vitis vinifera

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