Impact of tannin addition on the antioxidant activity and sensory character of Malagousia white wine.

Enological tannins are assessed as promising alternative to SO in order to control oxidative process during winemaking, due to allergic reactions incurred by sulfite sensitive individuals. In the present study, the commercial enological Tara tannin "Vitanil B″ was added, as alternative to the addition of sulfites, at different concentrations (100-500 mg/L) in white wine from grapes of L. Malagousia in order to enhance antioxidant stability and sensory character of the wine.