Compositional variability in commercial tannin and mannoprotein products

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dc.contributor.authorLi, S.
dc.contributor.authorWilkinson, K.
dc.contributor.authorBindon, K.
dc.date.issued2018
dc.description.abstractEnotannin 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.
dc.description.statementofresponsibilitySijing Li, Kerry L. Wilkinson and Keren A. Bindon
dc.identifier.citationAmerican Journal of Enology and Viticulture, 2018; 69(2):176-181
dc.identifier.doi10.5344/ajev.2017.17057
dc.identifier.issn0002-9254
dc.identifier.issn1943-7749
dc.identifier.orcidLi, S. [0000-0002-0246-8948]
dc.identifier.orcidWilkinson, K. [0000-0001-6724-9837]
dc.identifier.urihttp://hdl.handle.net/2440/111926
dc.language.isoen
dc.publisherAmerican Society for Enology and Viticulture
dc.relation.granthttp://purl.org/au-research/grants/arc/IC130100005
dc.rights© 2018 by the American Society for Enology and Viticulture. All rights reserved.
dc.source.urihttps://doi.org/10.5344/ajev.2017.17057
dc.subjectEnotannin; mannoprotein; polysaccharide; tannin; winemaking additive
dc.titleCompositional variability in commercial tannin and mannoprotein products
dc.typeJournal article
pubs.publication-statusPublished

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