ArticleRSC advances2020
Effect of tannin addition on chromatic characteristics, sensory qualities and antioxidant activities of red wines.
Article in RSC advances, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Regulatory Effects of Tannin Supplementation on Microbial Succession and Flavor Formation During Xiaoqu Light-Flavor Baijiu Fermentation.Foods (Basel, Switzerland) · 2026Article
- Bio-Based Nanocellulose Cryogels Modified with Tannin and Vanillin: Intermolecular Interactions and Functional Properties.Polymers · 2026Article
- Effect of Oenological Additives on Oral Aroma Retention During Wine Tasting.Foods (Basel, Switzerland) · 2026Article
- A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities.Molecules (Basel, Switzerland) · 2025Review
- Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties.Heliyon · 2024Article
- Improving Muscat Hamburg Wine Quality with Innovative Fermentation Strategies UsingFoods (Basel, Switzerland) · 2024Article
- Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status.Foods (Basel, Switzerland) · 2023Article
- Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine.Molecules (Basel, Switzerland) · 2023Article
- Impact of Different Oak Chips' Aging on the Volatile Compounds and Sensory Characteristics ofFoods (Basel, Switzerland) · 2022Article
- Impact of tannin addition on the antioxidant activity and sensory character of Malagousia white wine.Current research in food science · 2021Article
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Authors and funding
5 authors.
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Abstract
Tannin addition as an enological practice has been widely used in the winemaking process because of their ability of improving the aroma and sensory characteristics and stabilizing of color of red wine. In this study, hydrolysable, condensed tannins and their mixtures in different ratios were added into two Merlot wines to investigate their effect on the wine overall quality. The contents of 15 phenolic compounds were detected by HPLC-DAD, CIELAB color parameters were measured using a chromatic aberration meter, sensory evaluation was accomplished using the assessment standards established by the American Wine Association, and antioxidant activities were analyzed using DPPH and ABTS radical tests. The results indicated that adding tannins affected phenolic composition, contents and color of wine. The specific effects varied by tannins. Furthermore, tannin addition, especially the mixed tannins, improved the sensory qualities and antioxidant activities greatly. The mixed tannins added with a ratio of 1 : 1 between hydrolyzable and condensed tannins exhibited a better effect on both sensory qualities and antioxidant activities, and it could be recommended as an ideal tannin addition for wine quality improvement.
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