Hydrogen sulfide (HS), methanethiol (MeSH) and ethanethiol (EtSH) are volatile sulfur compounds (VSCs) produced during winemaking and are associated with negative 'reductive' aromas in wine. Anecdotal evidence suggests that oenological tannins may be used to remediate the 'reductive' character of wines, yet little scientific evidence or explanation supporting this observation has been published. In this study, it was found that the addition of oenological tannins significantly decreased HS, MeSH, and EtSH in model wine by up to 92 %, 90 % and 86 %, respectively, after two weeks of storage. Furthermore, the removal of HS from real wine matrices was accelerated at high pH levels. The reaction products of polyphenol oxidation and their ability to ameliorate the presence of MeSH and EtSH were studied in model systems and wines, and vescalagin/castalagin adducts of MeSH and EtSH were subsequently produced. This study provides evidence for the mechanism through which oenological tannins may diminish 'reductive' aromas in wine.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2025.142777 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wine.
Food Chem
January 2025
Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, 2 Norte 685, Talca, Chile.
Hydrogen sulfide (HS), methanethiol (MeSH) and ethanethiol (EtSH) are volatile sulfur compounds (VSCs) produced during winemaking and are associated with negative 'reductive' aromas in wine. Anecdotal evidence suggests that oenological tannins may be used to remediate the 'reductive' character of wines, yet little scientific evidence or explanation supporting this observation has been published. In this study, it was found that the addition of oenological tannins significantly decreased HS, MeSH, and EtSH in model wine by up to 92 %, 90 % and 86 %, respectively, after two weeks of storage.
View Article and Find Full Text PDFThe effect of probe density coverage on the detection of oenological tannins in quartz crystal microbalance with dissipation monitoring (QCM-D) experiments.
J Sci Food Agric
February 2025
NEST, Istituto Nanoscienze - CNR and Scuola Normale Superiore, Pisa, Italy.
Background: Polyphenols are a group of compounds found in grapes, musts, and wines. Their levels are crucial for grape ripening, proper must fermentation, and final wine characteristics. Standard chemical analysis is commonly used to detect these compounds, but it is costly, time consuming, and requires specialized laboratories and operators.
View Article and Find Full Text PDFCharacterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution.
Antioxidants (Basel)
July 2023
Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies (DAGRI), University of Florence, Via Donizetti, 6, 50144 Florence, FI, Italy.
Twenty oenotannins from different botanical origins were studied in model wine solution (1 g/L, 12% ethanol, pH 3.5). An original device was created for measuring Oxidation-Reduction potential () of the solutions at 20 °C in strict anoxic condition by the electrochemical method of the platinum electrode zero-current potential.
View Article and Find Full Text PDFColor Characterization of Bordeaux Red Wines Produced without Added Sulfites.
Foods
June 2023
University of Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
Article Synopsis
- The study explores the concept of naturalness in winemaking, focusing on Bordeaux red wines produced without sulfur dioxide (SO) additions.
- Color analysis showed that wines without SO are significantly darker and have a deeper purplish hue compared to those with SO.
- Higher concentrations of specific polymeric pigments associated with darker colors were found in wines without SO, while no differences in polymeric tannins were noted, highlighting varying reactions between tannins and anthocyanins during the winemaking process.
Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production.
J Sci Food Agric
September 2023
Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Alba, Italy.
Background: Sforzato di Valtellina (Sfursat) is a PDO reinforced red wine produced in Valtellina (northern Italy) from partially withered red grapes (Vitis vinifera L.) cv. Nebbiolo.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!