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Food Chem. 2014;152:475-82. doi: 10.1016/j.foodchem.2013.12.007. Epub 2013 Dec 9.

A role for anthocyanin in determining wine tannin concentration in Shiraz.

Author information

1
Department of Environment and Primary Industries, PO Box 905, Mildura, Victoria 3502, Australia. Electronic address: rachel.kilmister@depi.vic.gov.au.
2
Department of Environment and Primary Industries, PO Box 905, Mildura, Victoria 3502, Australia.

Abstract

Four wines were made to investigate the effect of different anthocyanin and tannin fruit concentrations on wine phenolics and colour. Wines that were made from fruit with high anthocyanin concentration had high tannin concentrations regardless of the concentration of tannin in fruit, while wines made from fruit with low anthocyanin also had low tannin concentration. It was found that fruit anthocyanin concentration correlated with wine tannin concentration, wine colour and polymeric pigment formation. Anthocyanin concentration might be a key component for increasing tannin solubility and extraction into wine and the formation of polymeric pigments. Industry implications include managing tannin and anthocyanin fruit concentration for targeting tannin extraction and polymeric pigment formation in wine.

KEYWORDS:

Anthocyanin; Condensed tannin; Polymeric pigments; Shiraz; Wine colour; Winegrapes

PMID:
24444964
DOI:
10.1016/j.foodchem.2013.12.007
[Indexed for MEDLINE]

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