Oenological tannins: a review
作者： A. Versari , W. du Toit , G.P. Parpinello
DOI: 10.1111/AJGW.12002
关键词:
摘要: This review is a state-of-the-art summary of current literature on the commercial oenological tannins that are often added to wine. These can come from different origins, which affect their composition and characteristics. The two main sources grapes oak wood. describes methods quantify characterise indicates these also need be improved. have interactions with proteins as well wine components such anthocyanins other phenolics in suppliers emphasise products stabilise colour red influence mouthfeel wine, among things. literature, however, suggests addition does not lead large differences chemical profile sometimes even leads unwanted sensory characters being observed More research clearly needed regarding role
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