ArticleFrontiers in chemistry2018
Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging.
Article in Frontiers in chemistry, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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16 citing papers in PubMed, 49 citations in OpenAlex.
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- The Science of Aging: Understanding Phenolic and Flavor Compounds and Their Influence on Alcoholic Beverages Aged with Alternative Woods.Foods (Basel, Switzerland) · 2025Review
- Vineyard Location Impact on the Composition and Quality of Wines from International and Native Varieties Grown in Drama, Greece.Foods (Basel, Switzerland) · 2025Article
- Analysis of Polyphenols During Alcoholic Fermentation of Red Grape Aglianico (Molecules (Basel, Switzerland) · 2024Article
- Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally.Foods (Basel, Switzerland) · 2023Article
- Antimicrobial Activity of Tannic AcidMicrobiology spectrum · 2023Article
- Influence of Oxygen Management on Color and Phenolics of Red Wines.Molecules (Basel, Switzerland) · 2023Article
- Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics ofMolecules (Basel, Switzerland) · 2022Article
- Impact of the Acetaldehyde-Mediated Condensation on the Phenolic Composition and Antioxidant Activity ofMolecules (Basel, Switzerland) · 2022Article
- Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction.Molecules (Basel, Switzerland) · 2021Article
- Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition.Molecules (Basel, Switzerland) · 2021Article
- Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine.Molecules (Basel, Switzerland) · 2020Article
- New insights into the formation of precipitates of quercetin in Sangiovese wines.Journal of food science and technology · 2020Article
- The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine.Molecules (Basel, Switzerland) · 2020Article
- Liuweidihuang Pill Alleviates Inflammation of the Testis via AMPK/SIRT1/NF-Evidence-based complementary and alternative medicine : eCAM · 2020Article
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Authors and funding
4 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-reactive tannins associated with oxidative aging were studied in Sangiovese wines with varied tannin T/anthocyanin A ratios. For this purpose, three Sangiovese vineyards located in Tuscany were considered in the 2016 vintage. To obtain wines with different T/A ratios, two red wines were produced from each vinification batch: a free run juice with a lower T/A ratio and a marc pressed wine with a higher T/A ratio. An overall of six wines with T/A ratios ranging between 5 and 23 were produced. An oxidation treatment (four saturation cycles) was applied to each wine. Average and initial oxygen consumption rates (OCR) were positively correlated to VRF/mA (vanilline reactive flavans/monomeric anthocyanins) and T/A ratios while OCRs were negatively related to the wine content in monomeric and total anthocyanins. The higher the A content was, the greater the loss of total and free anthocyanins. A significant lower production of polymeric pigments was detected in all pressed wines with respect to the correspondant free run one. A gradual decrease of tannin reactivity toward saliva proteins after the application of oxygen saturation cycles was detected. The results obtained in this experiment indicate that VRF/mA and T/A ratios are among the fundamental parameters to evaluate before choosing the antioxidant protection to be used and the right oxidation level to apply for a longer shelf-life of red wine.
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