Diverse tannins characterization, including oenological ones, and metabolomic changes of wines linked to storage conditions

The use of oenological tannins has been authorised by the OIV for several years now and recommended for colour stabilisation, but how do you choose the best product according to the type of wine to be produced? And what is their real effect on colour stability? The research by Silvia Motta from CREA, the Council for Agricultural Research and Economics, aims at comparing certain analytical methods used to characterize oenological tannins and the measure of oxygen consumption rate (OCR), in her work entitled: “Relation between phenolic content, antioxidant capacity, oxygen consumption rate of diverse tannins”. This research was done with the objective in mind to provide oenologists with a rapid method to test the antioxidant capacity of tannin-based products and a tool with which to choose the best suited product for each purpose. Next, Adeline Vignault, researcher from University of Bordeaux- ISVV, presents her work “Color stabilization properties of oenological tannins”. As we know, the use of oenological tannins has been authorized for many years by the OIV and recommended for color stabilization. For this reason, winemakers look for a better understanding of tannins/anthocyanins interactions to produce deeply colored wines with great color stability during aging. The aim of her work was to verify and confirm the effectiveness of oenological tannins on wine color stabilization to be applied as a new tool by winemakers. Finally, Ignacio Ontañón, of the Univeristy of Zaragoza, runs us through the presentation on “Oxidation VS Reduction: the fate of tannins, pigments, VSCs, color, SO2 and metabolomic fingerprint”. The main objective of his research was to study metabolomic changes in red wines caused by storage under different oxidative and reductive conditions. Video of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)