The Implanteus graduate school of Avignon University proposes for its second year a cycle of scientific conferences, combining face-to-face and distance lectures.
The first conference will take place:
October 12th 2021, at Jean-Henri FABRE Campuse
Lecture hall Agrosciences
from 2:30 to 4:00 pm
Tannins and pigments from grape to wine
D. Véronique CHEYNIER (INRAE)
abstract : Phenolic compounds are major grape secondary metabolites and essential for grape and wine quality. In particular anthocyanins, the red grape pigments, are responsible for the colour of red and rosé wines, while tannins are involved in taste and mouthfeel. Wine phenolic composition depends on the grape used and on winemaking processes that determine their extraction into the must and subsequent reactions. Anthocyanins and tannins extracted from the skins and seeds during maceration in the fermenting must are highly unstable and undergo various reactions as the wine is made and aged. As the new compounds formed (i.e. derived tannins and pigments) exhibit sensory properties different from those of their precursors, this results in color and taste changes. Current knowledge on the structure of grape and wine pigments and tannins, their fate during wine-making, and their impact on wine quality will be reviewed.
If you wish to participate in person, please send your details to the email address of sylvie.fayard@univ-avignon.fr
If you are participating remotely, please indicate last name, first name and laboratory on the platform
Summary of the lecture
Phenolic compounds are major grape secondary metabolites and essential for grape and wine quality. In particular anthocyanins, the red grape pigments, are responsible for the colour of red and rosé wines, while tannins are involved in taste and mouthfeel. Wine phenolic composition depends on the grape used and on winemaking processes that determine their extraction into the must and subsequent reactions. Anthocyanins and tannins extracted from the skins and seeds during maceration in the fermenting must are highly unstable and undergo various reactions as the wine is made and aged. As the new compounds formed (i.e. derived tannins and pigments) exhibit sensory properties different from those of their precursors, this results in color and taste changes. Current knowledge on the structure of grape and wine pigments and tannins, their fate during wine-making, and their impact on wine quality will be reviewed.
