Effect of Wine pH and Bottle Closure on Tannins

Jacqui McRae, Stella Kassara, J Kennedy, Elizabeth Waters, Paul Smith

    Research output: Contribution to journalArticle

    21 Citations (Scopus)

    Abstract

    The impact of wine pH and closure type on color, tannin concentration, and composition was investigated. A single vintage of Cabernet Sauvignon wine was divided into three batches, the pH was adjusted to 3.2, 3.5 or 3.8, and the wines were bottled under screw caps with either SaranTin (ST) or Saranex (Sx) liners. After 24 months, the tannin concentration, tannin percent yield (relating to the proportion of acid-labile interflavan bonds), and the mean degree of polymerization (mDp) had decreased significantly, all of which can contribute to the softening of wine astringency with aging. The higher pH wines contained less percent (-)-epicatechin 3-O-gallate subunits, whereas the Sx pH 3.2 wines were significantly lower in percent yield and mDp than the other wines. Overall, the tannin structure and wine color of the lower pH wines (pH 3.2) bottled under Sx screw caps changed more rapidly with aging than those of the higher pH wines (pH 3.8) bottled under ST screw caps.

    Original languageEnglish
    Pages (from-to)11618-11627
    Number of pages10
    JournalJournal of Agricultural and Food Chemistry
    Volume61
    Issue number47
    DOIs
    Publication statusPublished - 27 Nov 2013

    Keywords

    • screw-cap liners
    • tannin composition
    • wine aging
    • wine pH
    • wine tannin

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  • Cite this

    McRae, J., Kassara, S., Kennedy, J., Waters, E., & Smith, P. (2013). Effect of Wine pH and Bottle Closure on Tannins. Journal of Agricultural and Food Chemistry, 61(47), 11618-11627. https://doi.org/10.1021/jf403704f