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Am. J. Enol. Vitic. 50:1:81-86 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture.
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Analysis and Characterization of Wine Condensed Tannins Precipitated by Proteins Used as Fining Agent in Enology

Pascale Sarni-Manchado 1, Anne Deleris 2, Sylvie Avallone 1, Véronique Cheynier 1, and Michel Moutounet 1

1 Laboratoire des Polymères et des Techniques Physico-Chimiques, INRA, IPV, 2 place Viala, 34060 Montpellier Cedex 1, France
2 Laboratoire des Polymères et des Techniques Physico-Chimiques, INRA, IPV, 2 place Viala, 34060 Montpellier Cedex 1, FranceMartin Vialatte, Station Oenotechnique de Champagne, 79 avenue A.A. Thevenet Magenta, BP 1031, 51319 Epernay Cedex, France.

sarni{at}ensam.inra.fr

The effects of gelatins used as fining agents on the amount and nature of polyphenols removed from wine were studied. A red wine was treated with differently hydrolysed gelatins. Polyphenols were analyzed by fractogel chromatography followed by reversed-phase HPLC preceded by thiolysis for condensed tannins. The phenolic composition and content of wine were not significantly affected by gelatin fining treatments. Nevertheless, the polyphenols precipitated were characteristic. Gelatins preferentially removed high molecular weight galloylated proanthocyanidols. Proanthocyanidin precipitation was quite similar for all the gelatins examined except for the largest molecular weight protein which precipitated lower amount of proanthocyanidins with an additional selectivity for epigallocatechin-rich tannins.

Key words: polyphenols, condensed tannins, proanthocyanidins, fining agent, gelatin, thiolysis, HPLC

Submitted on December 5, 1997
Revised on March 2, 1998




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Copyright © 1999 by the American Society for Enology and Viticulture.