Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines

Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines

Background The aim of this work was to study the influence of grape berry morphology, especially the seed weight percentage, on the tannin concentration and astringency of red wine. Clusters of Tempranillo, Garnacha, Merlot, and Cabernet Sauvignon were characterized and their seeds were extracted an...

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Published in:Food science & nutrition Vol. 8; no. 7; pp. 3442 - 3455
Main Authors: Gombau, Jordi, Pons‐Mercadé, Pere, Conde, Marta, Asbiro, Lucie, Pascual, Olga, Gómez‐Alonso, Sergio, García‐Romero, Esteban, Miquel Canals, Joan, Hermosín‐Gutiérrez, Isidro, Zamora, Fernando
Format: Journal Article
Language:English
Published: United States John Wiley & Sons, Inc 01-07-2020
John Wiley and Sons Inc
Subjects:
astringency
Astringents
Berries
berry morphology
Cultivars
Fruits
Grapes
Influence
Morphology
Original Research
Polymerization
proanthocyanidins
Sea level
Seeds
Vitaceae
Weight
Wineries & vineyards
Wines
Spain
proanthocyanidins
berry morphology
astringency
seeds
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Summary:Background The aim of this work was to study the influence of grape berry morphology, especially the seed weight percentage, on the tannin concentration and astringency of red wine. Clusters of Tempranillo, Garnacha, Merlot, and Cabernet Sauvignon were characterized and their seeds were extracted and macerated in a model wine solution. In parallel, we elaborated three types of wines of each cultivar. One wine was made with only grape juice, one wine was made adding the appropriate proportion of seeds to the grape juice, and the last wine was elaborated with the complete destemmed and crushed berries. Results Merlot and Cabernet Sauvignon grapes, which have higher percentage of seed weight with respect to the berry weight than Tempranillo and Garnacha grapes originated wines with higher tannin concentration and astringency than Tempranillo and Garnacha wines. Conclusion The main conclusion of this study is that the seed weight percentage with respect to the berry weight is one of the main determinants of the final tannin concentration and astringency of red wines. The aim of this work was to study the influence of grape berry morphology, especially the seed weight percentage, on the tannin concentration and astringency of red wine.
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ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.1627