Impact of winemaking practices on the concentration and composition of tannins in red wine

Australian Journal of Grape and Wine Research

Volumn 21, Issue , 2015, Pages 601-614

  Smith, P A ^a,b   Mcrae, J M ^a   Bindon, K A ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b FLINDERS UNIVERSITY   (Australia)

Author keywords

Colour; Enzyme; Extraction; Filtration; Fining; Maceration; Packaging; Tannin; Winemaking; Yeast

Indexed keywords

EID: 84955353546     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/ajgw.12188     Document Type: Article

References (124)

1. Álvarez, I., Aleixandre, J.L., García, M.J. and Lizama, V. (2006) Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines. Analytica Chimica Acta 563, 109-115.
2. Anli, E. and Cavuldak, A. (2012) A review of microoxygenation application in wine. Journal of the Institute of Brewing 118, 368-385.
3. Apolinar-Valiente, R., Romero-Cascales, I., Williams, P., Gómez-Plaza, E., López-Roca, J.M., Ros-García, J.M. and Doco, T. (2014) Effect of winemaking techniques on polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines. Australian Journal of Grape and Wine Research 20, 62-71.
4. Barrera-Garcia, V.D., Gougeon, R.D., Di Majo, D., De Aguirre, C., Voilley, A.E. and Chassagne, D. (2007) Different sorption behaviors for wine polyphenols in contact with oak wood. Journal of Agricultural and Food Chemistry 55, 7021-7027.
5. Bautista-Ortín, A.B., Fernández-Fernández, J.I., López-Roca, J.M. and Gómez-Plaza, E. (2007a) The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics. Journal of Food Composition and Analysis 20, 546-552.
6. Bautista-Ortín, A.B., Romero-Cascales, I., Fernández-Fernández, J.I., López-Roca, J.M. and Gómez-Plaza, E. (2007b) Influence of the yeast strain on Monastrell wine colour. Innovations in Food Science. Emerging Technologies 8, 322-328.
7. Bautista-Ortín, A.B., Jiménez-Pascual, E., Busse-Valverde, N., López-Roca, J.M., Ros-García, J.M. and Gómez-Plaza, E. (2013) Effect of wine maceration enzymes on the extraction of grape seed proanthocyanidins. Food and Bioprocess Technology 6, 2207-2212.
8. Bautista-Ortín, A.B., Ruiz-García, Y., Marín, F., Molero, N., Apolinar-Valiente, R. and Gómez-Plaza, E. (2015) Remarkable proanthocyanidin adsorption properties of Monastrell pomace cell wall material highlight its potential use as an alternative fining agent in red wine production. Journal of Agricultural Food Chemistry 63, 620-633.
9. Bindon, K.A. and Smith, P.A. (2013) Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins. Food Chemistry 136, 917-928.
10. Bindon, K., McCarthy, M. and Smith, P.A. (2014) Development of wine colour and non-bleachable pigments during the fermentation and ageing of (Vitis vinifera L. cv.) Cabernet Sauvignon wines differing in anthocyanin and tannin concentration. LWT - Food Science Technology 59, 923-932.
11. Bindon, K.A., Smith, P.A. and Kennedy, J.A. (2010a) Interaction between grape-derived proanthocyanidins and cell wall material. 1. Effect on proanthocyanidin composition and molecular mass. Journal of Agricultural and Food Chemistry 58, 2520-2528.
12. Bindon, K.A., Smith, P.A., Holt, H. and Kennedy, J.A. (2010b) Interaction between grape-derived proanthocyanidins and cell wall material. 2. Implications for vinification. Journal of Agricultural and Food Chemistry 58, 10736-10746.
13. Blazquez-Rojas, I., Smith, P.A. and Bartowsky, E.J. (2012) Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine. World Journal of Microbiological Biotechnology 28, 1-11.
14. Bohanan, L.P., Block, D. and Heymann, H. (2012) Evaluating the effects of membrane filtration on sensory and chemical properties of wine. American Journal of Enology and Viticulture 63, 436A-436A.
15. Bosso, A., Panero, L., Petrozziello, M., Follis, R., Motta, S. and Guaita, M. (2012) Influence of submerged-cap vinification on polyphenolic composition and volatile compounds of Barbera wines. American Journal of Enology and Viticulture 62, 503-511.
16. Buffon, P., Heymann, H. and Block, D.E. (2014) Sensory and chemical effects of cross-flow filtration on white and red wines. American Journal of Enology and Viticulture 65, 305-314.
17. Busse-Valverde, N., Bautista-Ortin, A.B., Gómez-Plaza, E., Fernández-Fernández, J.I. and Gil-Munoz, R. (2012) Influence of skin maceration time on the proanthocyanidin content of red wines. European Food Research and Technology 235, 1117-1123.
18. Busse-Valverde, N., Gómez-Plaza, E., López-Roca, J.M., Gil-Munoz, R. and Bautista-Ortín, A.B. (2011) The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique. Journal of Agricultural and Food Chemistry 59, 5450-5455.
19. Busse-Valverde, N., Gómez-Plaza, E., López-Roca, J.M., Gil-Muñoz, R., Fernández-Fernández, J.I. and Bautista-Ortín, A.B. (2010) Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines. Journal of Agricultural and Food Chemistry 58, 11333-11339.
20. Cadot, Y., Caillé, S., Samson, A., Barbeau, G. and Cheynier, V. (2012) Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time. Analytica Chimica Acta 732, 91-99.
21. Cano-Lopez, M., Bautista-Ortin, A.B., Pardo-Minguez, F., Lopez-Roca, J.M. and Gomez-Plaza, E. (2008) Sensory descriptive analysis of a red wine aged with oak chips in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips. Journal of Food Quality 31, 645-660.
22. Carew, A.L., Gill, W., Close, D.C. and Dambergs, R.G. (2014a) Microwave maceration with early press off improves phenolics and fermentation kinetics in Pinot Noir. American Journal of Enology and Viticulture 65, 401-406.
23. Carew, A.L., Smith, P.A., Close, D.C., Curtin, C. and Dambergs, R.G. (2013) Yeast effects on Pinot Noir wine phenolics, color, and tannin composition. Journal of Agricultural and Food Chemistry 61, 9892-9898.
24. Carew, A.L., Sparrow, A.M., Curtin, C.D., Close, D.C. and Dambergs, R.G. (2014b) Microwave maceration of Pinot Noir grape must: sanitation and extraction effects and wine phenolics outcomes. Food and Bioprocess Technology 7, 954-963.
25. Casassa, L.F. and Harbertson, J.F. (2014) Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration. Annual Review of Food Science and Technology 5, 83-109.
26. Casassa, L.F., Beaver, C.W., Mireles, M.S. and Harbertson, J.F. (2013a) Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, color components and sensory attributes of Merlot wines. Australian Journal of Grape and Wine Research 19, 25-39.
27. Casassa, L.F., Larsen, R.C., Beaver, C.W., Mireles, M.S., Keller, M., Riley, W.R., Smithyman, R. and Harbertson, J.F. (2013b) Impact of extended maceration and regulated deficit irrigation (RDI) in Cabernet Sauvignon wines: characterization of proanthocyanidin distribution, anthocyanin extraction, and chromatic properties. Journal of Agricultural and Food Chemistry 61, 6446-6457.
28. Cerpa-Calderón, F.K. and Kennedy, J.A. (2008) Berry integrity and extraction of skin and seed proanthocyanidins during red wine fermentation. Journal of Agricultural and Food Chemistry 56, 9006-9014.
29. Cheynier, V. (2006) Flavonoids in wine. Andersen, O.M. and Markham, K.R., eds. Flavonoids - chemistry, biochemistry and applications (CRC Press: Boca Raton, FL, USA) pp. 263-318.
30. Cheynier, V., Remy, S. and Fulcrand, H. (2000) Mechanisms of anthocyanin and tannin changes during winemaking and aging. Rantz, J.M., ed. Proceedings of the American Society of Enology and Viticulture 50th Anniversary Annual Meeting; 19-23 June 2000; Seattle, WA, USA (American Society of Enology and Viticulture: Davis, CA, USA) pp. 337-344.
31. Cheynier, V., Duenas-Paton, M., Salas, E., Maury, C., Souquet, J.M., Sarni-Manchado, P. and Fulcrand, H. (2006) Structure and properties of wine pigments and tannins. American Journal of Enology and Viticulture 57, 298-305.
32. Chira, K., Jourdes, M. and Teissedre, P.L. (2012) Cabernet Sauvignon red wine astringency quality control by tannin characterization and polymerization during storage. European Food Research and Technology 234, 253-261.
33. Cholet, C., Delsart, C., Petrel, M., Gontier, E., Grimi, N., L'Hyvernay, A., Ghidossi, R., Vorobiev, E., Mietton-Peuchot, M. and Geny, L. (2014) Structural and biochemical changes induced by pulsed electric field treatments on Cabernet Sauvignon grape berry skins: impact on cell wall total tannins and polysaccharides. Journal of Agricultural and Food Chemistry 62, 2925-2934.
34. Cosme, F., Ricardo-da-Silva, J.M. and Laureano, O. (2009) Effect of various proteins on different molecular weight proanthocyanidin fractions of red wine during wine fining. American Journal for Enology and Viticulture 60, 74-81.
35. De Beer, D., Joubert, E., Marais, J. and Manley, M. (2006) Maceration before and during fermentation: effect on Pinotage wine phenolic composition, total antioxidant capacity and objective colour parameters. South African Journal for Enology and Viticulture 27, 137-150.
36. De Freitas, V. and Mateus, N. (2012) Protein/polyphenol Interactions: past and present contributions. Mechanisms of astringency perception. Current Organic Chemistry 16, 724-726.
37. Deckwart, M., Carstens, C., Webber-Witt, M., Schäfer, V., Eichhorn, L., Schröter, F., Fischer, M., Brockow, K., Christmann, M. and Paschke-Kratzin, A. (2014) Impact of wine manufacturing practice on the occurrence of fining agents with allergenic potential. Food additives and contaminants part A. Chemical Analysis, Control, Exposure and Risk Assessment 31, 1805-1817.
38. Delsart, C., Ghidossi, R., Poupot, C., Cholet, C., Grimi, N., Vorobiev, E., Milisic, V. and Peuchot, M.M. (2012) Enhanced extraction of valuable compounds from Merlot grapes by pulsed electric field. American Journal of Enology and Viticulture 63, 205-211.
39. Delsart, C., Cholet, C., Ghidossi, R., Grimi, N., Gontier, E., Gény, L., Vorobiev, E. and Mietton-Peuchot, M. (2014) Effects of pulsed electric fields on Cabernet Sauvignon grape berries and on the characteristics of wines. Food and Bioprocess Technology 7, 424-436.
40. Doco, T., Williams, P. and Cheynier, V. (2007) Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition. Journal of Agricultural and Food Chemistry 55, 6643-6649.
41. Ducasse, M.A., Canal-Llauberes, R.M., de Lumley, M., Williams, P., Souquet, J.M., Fulcrand, H. and Cheynier, V. (2010) Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines. Food Chemistry 118, 369-376.
42. El Rayess, Y., Albasi, C., Bacchin, P., Taillandier, P., Mietton-Peuchot, M. and Devatine, A. (2012a) Analysis of membrane fouling during cross-flow microfiltration of wine. Innovative Food Science and Emerging Technologies 16, 398-408.
43. El Rayess, Y., Albasi, C., Bacchin, P., Taillandier, P., Mietton-Peuchot, M. and Devatine, A. (2012b) Cross-flow microfiltration of wine: effect of colloids on critical fouling conditions. Journal of Membrane Science 385, 177-186.
44. El Rayess, Y., Albasi, C., Bacchin, P., Taillandier, P., Raynal, J., Mietton-Peuchot, M. and Devatine, A. (2011) Cross-flow microfiltration applied to oenology: a review. Journal of Membrane Science 382, 1-19.
45. Fontoin, H., Saucier, C., Teissedre, P.-L. and Glories, Y. (2008) Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution. Food Quality and Preference 19, 286-291.
46. Gambuti, A., Rinaldi, A. and Moio, L. (2012) Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine. European Food Research and Technology 235, 753-765.
47. Gambuti, A., Rinaldi, A., Ugliano, M. and Moio, L. (2013) Evolution of phenolic compounds and astringency during aging of red wine: effect of oxygen exposure before and after bottling. Journal of Agricultural and Food Chemistry 61, 1618-1627.
48. Gawel, R. (1998) Red wine astringency: a review. Australian Journal of Grape and Wine Research 4, 74-95.
49. Gil, M., Kontoudakis, N., González, E., Esteruelas, M., Fort, F., Canals, J.M. and Zamora, F. (2012) Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines. Journal of Agricultural and Food Chemistry 60, 7988-8001.
50. Gomez-Plaza, E. and Cano-Lopez, M. (2011) A review on micro-oxygenation of red wines: claims, benefits and the underlying chemistry. Food Chemistry 125, 1131-1140.
51. González-Neves, G., Favre, G. and Gil, G. (2014) Effect of fining on the colour and pigment composition of young red wines. Food Chemistry 157, 385-392.
52. González-Neves, G., Gil, G., Favre, G., Baldi, C., Hernández, N. and Traverso, S. (2013) Influence of winemaking procedure and grape variety on the colour and composition of young red wines. South African Journal of Enology and Viticulture 34, 138-146.
53. Granato, T.M., Piano, F., Nasi, A., Ferranti, P., Iametti, S. and Bonomi, F. (2010) Molecular basis of the interaction between proteins of plant origin and proanthocyanidins in a model wine System. Journal of Agricultural and Food Chemistry 58, 11969-11976.
54. Guadalupe, Z. and Ayestaran, B. (2008) Effect of commercial mannoprotein addition on polysaccharide, polyphenolic, and color composition in red wines. Journal of Agricultural and Food Chemistry 56, 9022-9029.
55. Guadalupe, Z., Palacios, A. and Ayestaran, B. (2007) Maceration enzymes and mannoproteins: a possible strategy to increase colloidal stability and color extraction in red wines. Journal of Agricultural and Food Chemistry 55, 4854-4862.
56. Guerrero, R.F., Smith, P. and Bindon, K.A. (2013) Application of insoluble fibers in the fining of wine phenolics. Journal of Agricultural and Food Chemistry 61, 4424-4432.
57. Hanlin, R.L., Hrmova, M., Harbertson, J.F. and Downey, M.O. (2010) Review: condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine. Australian Journal of Grape and Wine Research 16, 173-188.
58. Harbertson, J.F., Parpinello, G.P., Heymann, H. and Downey, M.O. (2012) Impact of exogenous tannin additions on wine chemistry and wine sensory character. Food Chemistry 131, 999-1008.
59. Harbertson, J.F., Mireles, M.S., Harwood, E.D., Weller, K.M. and Ross, C.F. (2009) Chemical and sensory effects of saignée, water addition, and extended maceration on high brix must. American Journal of Enology and Viticulture 60, 450-460.
60. Haslam, E. (1980) In vino veritas - oligomeric procyanidins and the aging of red wines. Phytochemistry 19, 2577-2582.
61. Hayasaka, Y., Birse, M., Eglinton, J. and Herderich, M. (2007) The effect of Saccharomyces cerevisiae and Saccharomyces bayanus yeast on colour properties and pigment profiles of a Cabernet Sauvignon red wine. Australian Journal of Grape and Wine Research 13, 176-185.
62. He, F., Pan, Q.H., Shi, Y. and Duan, C.Q. (2008) Chemical synthesis of proanthocyanidins in vitro and their reactions in aging wines. Molecules 13, 3007-3032.
63. Herderich, M.J. and Smith, P.A. (2005) Analysis of grape and wine tannins: methods, applications and challenges. Australian Journal of Grape and Wine Research 11, 205-214.
64. Hernández-Jiménez, A., Kennedy, J.A., Bautista-Ortín, A.B. and Gómez-Plaza, E. (2012) Effect of ethanol on grape seed proanthocyanidin extraction. American Journal of Enology and Viticulture 63, 57-61.
65. Holt, H., Cozzolino, D., McCarthy, J., Abrahamse, C., Holt, S., Solomon, M., Smith, P.A., Chambers, P.J. and Curtin, C. (2013) Influence of yeast strain on Shiraz wine quality indicators. International Journal of Food Microbiology 3, 302-311.
66. Ichikawa, M., Ono, K., Hisamoto, M., Matsudo, T. and Okuda, T. (2012) Effect of cap management technique on the concentration of proanthocyanidins in Muscat Bailey wine. Food Science and Technology Research 18, 201-207.
67. Iturmendi, N., Duran, D. and Marin-Arroyo, M.R. (2010) Fining of red wines with gluten or yeast extract protein. International Journal of Food Science and Technology 45, 200-207.
68. Kennedy, J.A. and Jones, G.P. (2001) Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol. Journal of Agricultural and Food Chemistry 49, 1740-1746.
69. Kennedy, J.A., Troup, G.J., Pilbrow, J.R., Hutton, D.R., Hewitt, D., Hunter, C.R., Ristic, R., Iland, P.G. and Jones, G.P. (2000) Development of seed polyphenols in berries from Vitis vinifera L. cv. Shiraz. Australian Journal of Grape and Wine Research 6, 244-254.
70. Kilmister, R.L., Mazza, M., Baker, N.K., Faulkner, P. and Downey, M.O. (2014) A role for anthocyanin in determining wine tannin concentration in Shiraz. Food Chemistry 152, 475-482.
71. Kontoudakis, N., González, E., Gil, M., Esteruelas, M., Fort, F., Canals, J.M. and Zamora, F. (2011) Influence of wine pH on changes in color and polyphenol composition by micro-oxygenation. Journal of Agricultural and Food Chemistry 59, 1974-1984.
72. Le Bourvellec, C. and Renard, C.M.G. (2012b) Interactions between polyphenols and macromolecules: quantification methods and mechanisms. Critical Reviews in Food Science and Nutrition 52, 213-248.
73. Le Bourvellec, C., Watrelot, A.A., Ginies, C., Imberty, A. and Renard, C.M. (2012a) Impact of processing on the noncovalent interactions between procyanidin and apple cell wall. Journal of Agricultural and Food Chemistry 60, 9484-9494.
74. Lerno, L.A., Reichwage, M., Ponangi, R., Hearne, L., Block, D.E. and Oberholster, A. (2015) Effects of cap and overall fermentation temperature on phenolic extraction in cabernet sauvignon fermentations. American Journal of Enology and Viticulture doi: 10.5344/ajev.2015.14129.
75. Maury, C., Sarni-Manchado, P., Lefebvre, S., Cheynier, V. and Moutounet, M. (2001) Influence of fining with different molecular weight gelatins on proanthocyanidin composition and perception of wines. American Journal of Enology and Viticulture 52, 140-145.
76. McManus, J.P., Davis, K.G., Beart, J.E., Gaffney, S.H., Lilley, T.H. and Haslam, E. (1985) Polyphenol interactions. Part 1. Introduction; some observations on the reversible complexation of polyphenols with proteins and polysaccharides. Journal of the Chemical Society, Perkin Transactions 2 9, 1429-1438.
77. McRae, J.M., Falconer, R.J. and Kennedy, J.A. (2010) Thermodynamics of grape and wine tannin interaction with polyproline: implications for red wine astringency. Journal of Agricultural and Food Chemistry 58, 12510-12518.
78. McRae, J.M., Dambergs, R., Kassara, S., Parker, M., Jeffery, D.W., Herderich, M. and Smith, P.A. (2012) Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age. Journal of Agricultural and Food Chemistry 60, 10093-10102.
79. McRae, J.M., Schulkin, A., Kassara, S., Holt, H.E. and Smith, P.A. (2013) Sensory properties of wine tannin fractions: implications for in-mouth sensory properties. Journal of Agricultural and Food Chemistry 61, 719-727.
80. McRae, J.M., Kirby, N.M., Mertens, H.D.T., Kassara, S. and Smith, P.A. (2014a) Measuring the molecular dimensions of wine tannins: comparison of small-angle X-ray scattering, gel-permeation chromatography and mean degree of polymerization. Journal of Agricultural and Food Chemistry 62, 7216-7224.
81. McRae, J.M., Day, M., Bindon, K., Kassara, S., Schmidt, S., Schulkin, A., Kolouchova, R. and Smith, P.A. (2014b) Effect of early oxygen exposure on red wine colour and tannins. Tetrahedron 71, 3131-3137.
82. Moenne, M.I., Saa, P., Laurie, V.F., Pérez-Correa, J.R. and Agosin, E. (2014) Oxygen incorporation and dissolution during industrial-scale red wine fermentations. Food Bioprocess Technology 7, 2627-2636.
83. Morel-Salmi, C., Souquet, J.M., Bes, M. and Cheynier, V. (2006) Effect of flash release treatment on phenolic extraction and wine composition. Journal of Agricultural and Food Chemistry 54, 4270-4276.
84. Moreno-Pérez, A., Fernández-Fernández, J.I., Bautista-Ortín, A.B., Gómez-Plaza, E., Martínez-Cutillas, A. and Gil-Muñoz, R. (2013) Influence of winemaking techniques on proanthocyanidin extraction in Monastrell wines from four different areas. European Food Research and Technology 236, 473-481.
85. Nel, A.P., van Rensburg, P. and Lambrechts, M.G. (2014) The influence of different winemaking techniques on the extraction of grape tannins and anthocyanins. South African Journal of Enology and Viticulture 35, 304-320.
86. Oberholster, A., Carstens, L.M. and du Toit, W.J. (2013) Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine. Food Chemistry 138, 1275-1281.
87. Oberholster, A., Elmendorf, B., Lerno, L., King, E., Heymann, H., Brenneman, C. and Boulton, R.B. (2015) Barrel maturation, oak alternatives and micro-oxygenation: influence on red wine aging and quality. Food Chemistry 173, 1250-1258.
88. Obreque-Slier, E., López-Solís, R., Peña-Neira, A. and Zamora-Marín, F. (2010) Tannin-protein interaction is more closely associated with astringency than tannin-protein precipitation: experience with two oenological tannins and a gelatin. International Journal of Food Science and Technology 45, 2629-2636.
89. Oliveira, C.M., Ferreira, A.C.S., De Freitas, V. and Silva, A.M.S. (2011) Oxidation mechanisms occurring in wines. Food Research International 44, 1115-1126.
90. Ortega-Heras, M., Pérez-Magariño, S. and González-Sanjosé, M.L. (2012) Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine. LWT-Food Science and Technology 48, 1-8.
91. Payne, C., Bowyer, P.K., Herderich, M. and Bastian, S.E.P. (2009) Interaction of astringent grape seed procyanidins with oral epithelial cells. Food Chemistry 115, 551-557.
92. Peyrot des Gachons, C. and Kennedy, J.A. (2003) Direct method for determining seed and skin proanthocyanidin extraction into red wine. Journal of Agricultural and Food Chemistry 51, 5877-5881.
93. Pocock, K.F., Sefton, M.A. and Williams, P.J. (1994) Taste thresholds of phenolic extracts of French and American oakwood: the influence of oak phenols on wine flavor. American Journal Enology and Viticulture 45, 429-434.
94. Poncet-Legrand, C., Doco, T., Williams, P. and Vernhet, A. (2007) Inhibition of grape seed tannin aggregation by wine mannoproteins: effect of polysaccharide molecular weight. American Journal of Enology and Viticulture 58, 87-91.
95. Poncet-Legrand, C., Cabane, B., Bautista-Ortín, A., Carrillo, S., Fulcrand, H., Pérez, J. and Vernhet, A. (2010) Tannin oxidation: intra-versus intermolecular reactions. Biomacromolecules 11, 2376-2386.
96. Puértolas, E., Luengo, E., Álvarez, I. and Raso, J. (2012) Improving mass transfer to soften tissues by pulsed electric fields: fundamentals and applications. Annual Review of Food Science and Technology 3, 263-282.
97. Quinn, K.M. and Singleton, V.L. (1985) Isolation and identification of ellagitannins from white oak and an estimation of their roles in wine. American Journal of Enology and Viticulture 36, 148-155.
98. Renard, C.M.G.C., Baron, A., Guyot, S. and Drilleau, J.F. (2001) Interactions between apple cell walls and native apple polyphenols: quantification and some consequences. International Journal of Biological Macromolecules 29, 115-125.
99. Rinaldi, A., Gambuti, A. and Moio, L. (2012) Precipitation of salivary proteins after the interaction with wine: the effect of ethanol, pH, fructose, and mannoproteins. Journal of Food Science 77, 485-490.
100. Rodrigues, A., Ricardo-Da-Silva, J.M., Lucas, C. and Laureano, O. (2012) Effect of commercial mannoproteins on wine colour and tannins stability. Food Chemistry 131, 907-914.
101. Romero-Cascales, I., Ros-García, J.M., López-Roca, J.M. and Gómez-Plaza, E. (2012) The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process. Food Chemistry 130, 626-631.
102. Rowe, J.D., Harbertson, J.F., Osborne, J.P., Freitag, M., Lim, J. and Bakalinsky, A.T. (2010) Systematic identification of yeast proteins extracted into model wine during aging on the yeast lees. Journal of Agricultural Food Chemistry 58, 2337-2346.
103. Ruiz-Garcia, Y., Smith, P.A. and Bindon, K.A. (2014) Selective extraction of polysaccharide affects the adsorption of proanthocyanidin by grape cell walls. Carbohydrate Polymers 114, 102-114.
104. Sánchez-Iglesias, M., González-Sanjosé, M.L., Pérez-Magariño, S., Ortega-Heras, M. and González-Huerta, C. (2009) Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine. Journal of Agricultural and Food Chemistry 57, 11498-11509.
105. Sacchi, K.L., Bisson, L.F. and Adams, D.O. (2005) A review of the effect of winemaking techniques on phenolic extraction in red wines. American Journal of Enology and Viticulture 56, 197-206.
106. Sarni-Manchado, P., Deleris, A., Avallone, S., Cheynier, V. and Moutounet, M. (1999) Analysis and characterization of wine condensed tannins precipitated by proteins used as fining agent in enology. American Journal of Enology and Viticulture 50, 81-86.
107. Sartini, E., Arfelli, G., Fabiani, A. and Piva, A. (2007) Influence of chips, lees and micro-oxygenation during aging on the phenolic composition of a red Sangiovese wine. Food Chemistry 104, 1599-1604.
108. Schmidtke, L.M., Clarke, A.C. and Scollary, G.R. (2011) Micro-oxygenation of red wine: techniques, applications, and outcomes. Critical Reviews in Food Science and Nutrition 51, 115-131.
109. Schobinger, U., Stuessi, J. and Waldvogel, R. (1992) Importance of wine colloids for the sensorial quality of wine. Mitteilungen Klosterneubg 42, 205-212.
110. Schroën, C.G.P.H., Roosjen, A., Tang, K., Norde, W. and Boom, R.M. (2010) In situ quantification of membrane foulant accumulation by reflectometry. Journal of Membrane Science 362, 453-459.
111. Sheridan, M.K. and Elias, R.J. (2015) Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation. Food Chemistry 177, 17-22.
112. Simonato, B., Mainente, F., Suglia, I., Curioni, A. and Pasini, G. (2009) Evaluation of fining efficiency of corn zeins in red wine: a preliminary study. Italian Journal of Food Science 1, 97-105.
113. Tao, Y., García, J.F. and Sun, D.-W. (2014) Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process. Critical Reviews in Food Science and Nutrition 54, 817-835.
114. Ugliano, M., Diéval, J.B. and Vidal, S. (2012) Oxygen management during wine bottle ageing by means of closure selection: current trends and perspectives. Wine and Viticulture Journal 27 (5), 38-43.
115. Ulbricht, M., Ansorge, W., Danielzik, I., König, M. and Schuster, O. (2009) Fouling in microfiltration of wine: the influence of the membrane polymer on adsorption of polyphenols and polysaccharides. Separation and Purification Technology 68, 335-342.
116. Vernhet, A. and Moutounet, M. (2002) Fouling of organic microfiltration membranes by wine constituents: importance, relative impact of wine polysaccharides and polyphenols and incidence of membrane properties. Journal of Membrane Science 201, 103-122.
117. Vernhet, A., Dubascoux, S., Cabane, B., Fulcrand, H., Dubreucq, E. and Poncet-LeGrand, C. (2011) Characterization of oxidized tannins: comparison of depolymerization methods, assymetric flow field-flow fractionation and small-angle X-ray scattering. Analytical and Bioanalytical Chemistry 401, 1559-1569.
118. Versari, A., du Toit, W. and Parpinello, G.P. (2013) Oenological tannins: a review. Australian Journal of Grape and Wine Research 19, 1-10.
119. Vidal, S., Francis, L., Noble, A., Kwiatkowski, M., Cheynier, V. and Waters, E. (2004a) Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine. Analytica Chimica Acta 513, 57-65.
120. Vidal, S., Francis, L., Williams, P., Kwiatkowski, M., Gawel, R., Cheynier, W. and Waters, E. (2004b) The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium. Food Chemistry 85, 519-525.
121. Vidal, S., Francis, L., Guyot, S., Marnet, N., Kwiatkowski, M., Gawel, R., Cheynier, V. and Waters, E.J. (2003) The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium. Journal of the Science of Food and Agriculture 83, 564-573.
122. Vivas, N. and Glories, Y. (1996) Role of oak wood ellagitannins in the oxidation process of red wines during aging. American Journal of Enology and Viticulture 47, 103-107.
123. 13C NMR investigation into insoluble deposits adhering to the inner glass surface of bottled red wine. Journal of Agricultural and Food Chemistry 42, 1761-1766.
124. Zietsman, A.J., Moore, J.P., Fangel, J.U., Willats, W.G., Trygg, J. and Vivier, M.A. (2015) Following the compositional changes of fresh grape skin cell walls during the fermentation process in the presence and absence of maceration enzymes. Journal of Agricultural and Food Chemistry 63, 2798-2810.