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avignon
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Citer cette ressource :
AU. (2021, 12 octobre). [Implanteus Lectures] 12 octobre 2021 Tannins and pigments from grape to wine D. Véronique CHEYNIER (INRAE) , in CONFERENCES Implanteus Lectures. [Vidéo]. Canal-U. https://www.canal-u.tv/114333. (Consultée le 15 mai 2025)
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[Implanteus Lectures] 12 octobre 2021 Tannins and pigments from grape to wine D. Véronique CHEYNIER (INRAE)

Réalisation : 12 octobre 2021 - Mise en ligne : 18 février 2022
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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.

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