Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines

Identifier:  imarina:6390426

Handle: https://hdl.handle.net/20.500.11797/imarina6390426

Authors:  Gombau J; Pons-Mercadé P; Conde M; Asbiro L; Pascual O; Gómez-Alonso S; García-Romero E; Miquel Canals J; Hermosín-Gutiérrez I; Zamora F

Abstract:
© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. Background: The aim of this work was to study the influence of grape berry morphology, especially the seed weight percentage, on the tannin concentration and astringency of red wine. Clusters of Tempranillo, Garnacha, Merlot, and Cabernet Sauvignon were characterized and their seeds were extracted and macerated in a model wine solution. In parallel, we elaborated three types of wines of each cultivar. One wine was made with only grape juice, one wine was made adding the appropriate proportion of seeds to the grape juice, and the last wine was elaborated with the complete destemmed and crushed berries. Results: Merlot and Cabernet Sauvignon grapes, which have higher percentage of seed weight with respect to the berry weight than Tempranillo and Garnacha grapes originated wines with higher tannin concentration and astringency than Tempranillo and Garnacha wines. Conclusion: The main conclusion of this study is that the seed weight percentage with respect to the berry weight is one of the main determinants of the final tannin concentration and astringency of red wines.