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|Scopus||Web of Science®||Altmetric|
|Title:||Use of winemaking supplements to modify the composition and sensory properties of Shiraz wine|
|Citation:||Journal of Agricultural and Food Chemistry, 2017; 65(7):1353-1364|
|Publisher:||American Chemical Society|
|Sijing Li, Keren Bindon, Susan E.P. Bastian, Vladimir Jiranek and Kerry L. Wilkinson|
|Abstract:||Wine quality can be significantly impacted by tannin and polysaccharide composition, which can in turn be influenced by grape maturity and winemaking practices. This study explored the impact of three commercial wine additives, a maceration enzyme, an oenotannin and a mannoprotein, on the composition and sensory properties of red wine; in particular, in mimicking the mouthfeel associated with wines made from riper grapes. Shiraz grapes were harvested at 24 and 28 °Brix and the former vinified with commercial additives introduced either individually or in combination. Compositional analyses of finished wines included tannin and polysaccharide concentration, composition and size distribution by high performance liquid chromatography, while the sensory profiles of wines were assessed by descriptive analysis. As expected, wines made from riper grapes were naturally higher in tannin and mannoprotein than wines made from grapes harvested earlier. Enzyme addition resulted in a significantly higher concentration and average molecular mass of wine tannin, which increased wine astringency. Conversely, mannoprotein addition reduced tannin concentration and astringency. Addition of oenotannin did not meaningfully influence wine composition or sensory properties.|
|Keywords:||Maceration enzyme; mannoprotein; mouthfeel; polysaccharide; sensory evaluation; tannin; wine|
|Rights:||© 2017 American Chemical Society|
|Appears in Collections:||Agriculture, Food and Wine publications|
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