| Issue |
BIO Web Conf.
Volume 12, 2019
41st World Congress of Vine and Wine
|
|
|---|---|---|
| Article Number | 02005 | |
| Number of page(s) | 3 | |
| Section | Oenology | |
| DOI | https://doi.org/10.1051/bioconf/20191202005 | |
| Published online | 19 February 2019 | |
New insight about the functionality of oenological tannins; Main results of the working group on oenological tannins
1 Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon cedex, France
2 INRA, ISVV, USC 1366 Œnologie, 33140 Villenave d'Ornon, France
3 Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
4 Laffort, 11 rue Aristide Bergès, 33270 Floirac, France
5 INRA, UMR1065 Santé & Agroécologie du Vignoble, ISVV, Université de Bordeaux, CS 20032, 33882 Villenave d'Ornon Cedex, France
This communication synthetize all the results obtained by the OIV working group on oenological tannins to the current date. The obtained results confirm that oenological tannins really exert a protection effect against grape juice and wine oxidation because they have antioxidant activity, they consume directly oxygen and they exert an inhibitory effect on the laccase activity. Moreover, oenological tannins also exert a copigmentation effect which can improve and protect de color of red wines.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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