Abstract：
:This study focuses on the differences or similarities in tannin composition and concentration in Monastrell wines from different wineries from the same geographic area and, within each winery, from wines elaborated based on different projected market prices, to determine whether there is any relationship between the wine tannin composition and the projected price. The tannin composition of the different wines, all of them analyzed at the same point during winemaking, indicated that those elaborated as premium wines presented higher phenol and tannin contents. The mean degree of polymerization of these wines was also positively related with the projected price, which agreed with the results obtained by size exclusion chromatography, that showed that wines with high projected prices had a higher proportion of polymeric tannins, suggesting that techniques favoring the extraction of skin tannins were mostly used in those wines projected as premium wines, probably looking for greater mouthfeel complexity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gómez-Plaza E,Olmos O,Bautista-Ortín ABdoi
10.1016/j.foodchem.2016.02.124subject
Has Abstractpub_date
2016-08-01 00:00:00pages
506-512eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30292-8journal_volume
204pub_type
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