Compositional Variability in Commercial Tannin and Mannoprotein Products

• Sijing Li ^[2] ; Kerry L. Wilkinson ^[2] ; Keren A. Bindon ^[1]
  1. [1] Australian Wine Research Institute

     Australian Wine Research Institute

     Australia

     
  2. [2] Australian Research Council Training Centre for Innovative Wine Production
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 69, Nº 2, 2018, págs. 176-181
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Enotannin and mannoprotein additives are applied to achieve protein, cold, or color stability in wine, or to modify wine sensory properties. In most cases, the manufacturer only provides basic compositional information and a proposed effect in wine. In this study, 14 grape-based enotannins and eight mannoproteins were sourced from the Australian market, and their composition and molecular size distribution were determined. Diverse product composition was observed for both categories, suggesting that a range of effects could potentially be achieved by applying different products. Moreover, some products showed good agreement between product composition and their designated material of origin, while others showed significant differences.