Improving wine quality during the maturation stage
Wine quality can be significantly impacted by tannin, polysaccharide and aromas concentration, which are highly affected by winemaking process, grape variety and ripeness. However, wine characteristics can be finely tuned using winemaking supplements. Tannins are the major contributors to astringency in wine, while polysaccharides contribute to modulate wine mouthfeel properties. During aging these compounds can combine with numerous substances such as proteins and other polyphenols, affecting mouthfeel, bitterness, astringency and color. Also, wine aroma undergoes major changes during aging, which are deeply influenced by the degree of oxygen and the presence of spoilage microorganism. This presentation explores the impact of biotechnological processing aids and additives to tailor the wine sensorial characteristics during maturation.
TANNINS Commercial tannins are polyphenolic compounds extracted from grapes, Quebracho, Oak, Chestnut, Tara and Galla, which can be divided into condensed tannins, also called proanthocyanidins, and hydrolysable tannins, including gallic and ellagic tannins. The two groups have very different characteristics and AEB developed a wide range of products to offer the wine industry multiple targeted solutions to:
Improve mouthfeel sensation and wine aroma/ flavour
Scavenge oxygen and help prevent oxidation
Inhibit laccase activity
Stabilize red wine colour
Enhancing the aging potential
Decrease reductive off-flavors
POLYSACCHARIDES Polysaccharides are the main macromolecules of colloidal nature in wines and play a fundamental role in the technological properties and organoleptic characteristics of the wines. Wine polysaccharides are widely known for their effect on the physicochemical stabilization of wine; thus, they can interact with the co lloidal particles present in wines, reducing their reactivity and limiting their aggregation and flocculation. These macromolecules could interact and aggregate with tannins, prevent the formation of protein haze in white wines, and delay or even arr est the outgrowth of the crystals of potassium bitartrate. Wine polysaccharides have also been associated to the mouthfeel perceptions because they are able to modify the sensory properties of wines, modulating the astringency perception, increasing the sweetness sensation and body.
CHITOCEL is an AEB product derived from Aspergillus niger, able to reduce/eliminate during fermentation the contamination of spoilage microorganism such as Brettanomyces bruxellensis, lactic and acetic acid bacteria, thus reducing the production of volatile acidity and other aromatic faults during fermentation.
CHITOCEL can also be used during aging in barrels, whereas even few cells present in the wood pores could negatively influence the organoleptic perception of the wine (e.g. volatile acidity, volatile phenols).
CHITOCEL is therefore a broad-spectrum hypoallergenic agent for microbiological control all along the wine production chain and refining process, to avoid microbial off-flavors.