Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution.
The chemical composition (CC), antioxidant capacity (AC) and oxygen consumption rate (OCR) of 36 different commercial tannins were measured. The CC was analyzed by total polyphenol index, Bate-Smith, methyl-cellulose, Folin-Ciocalteu, OIV official method and phloroglucinolisis. The AC was measured by different methods (ABTS, CUPRAC, DPPH, FRAP, ORAC) using Trolox as standard. The OCR was measured using a non-invasive method based on luminescence. The results indicate that it is possible to obtain differentiation between procyanidins/prodelphinidins, profisetinidins/prorobinetidins, gallotannins and ellagitannins by PCA based on their CC data. It is also possible to separate condensed from hydrolysable tannins by PCA based on their AC data. The results show that ellagitannins are the fastest oxygen consumers of the various oenological tannins, followed in descending order by condensed tannins and finally gallotannins. The combination of CC, AC and OCR analyses enable to classify tannins according to their effectiveness in protecting wines against oxidation.
['Vignault|Adeline|A|', 'González-Centeno|Maria Reyes|MR|', 'Pascual|Olga|O|', 'Gombau|Jordi|J|', 'Jourdes|Michael|M|', 'Moine|Virginie|V|', 'Iturmendi|Nerea|N|', 'Canals|Juan Miquel|JM|', 'Zamora|Fernando|F|', 'Teissedre|Pierre-Louis|PL|']
D000975:Antioxidants D047348:Hydrolyzable Tannins D010101:Oxygen Consumption D013634:Tannins D014920:Wine
Oxygen consumption rate Oenological tannins Antioxidant capacity Botanical origin Total phenolics