Influence of tannins and mannoproteins products on the improvement of organoleptic characteristics of wines

Keywords: white wines, aromatic and non-aromatic varieties, wine faults, mannoproteins products, oenological tannins

Abstract

The aim of the work was to establish an influence of oenological tannins and mannoproteins products on the change of the organoleptic parameters of table dry wines, made from grapes of aromatic and non-aromatic varieties. The materials of the researches were wines that had defects or faults, mainly related with changes in wine aroma and taste. Oenological tannins of various botanical origins and mannoproteins products of a company Martin Vialatte (France) were used in the researches. Wines with these additives were mixed intensively, kept during 3 days at a temperature, not exceeding 12 °C and then determined the sensory characteristics of wine. Control samples were wines without additives. The descriptive method of analysis was used to create aromatic profiles of wines. The effectiveness of tannins and mannoproteins products on the sensory characteristics of wines was established. The intensity of the descriptors that made a positive affect on the aroma and taste of the samples was increasing. If, at the beginning tones of oxidation or bitterness were felt in the wines, then after introduction of the additives, these tones decreased in intensity. A difference of the changes of aromatic characteristics of wines from two groups of grapes with different aromatics was established. The action of additives was spread on the tings of descriptors, enriching the aroma of samples from non-aromatic grape varieties together with eliminating faults of taste. The effect of the additives was light in the aromatic varieties of grape that is due to the strong aroma and expressed taste of the grapes of these varieties. The results of the researches can be used to improve the quality of white wines, and further researches should be focused on the expansion of assortments of wines from other varieties, as a result utilizing tannins and mannoprotein products

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Author Biographies

Marina Bilko, National University of Food Technologies

Doctor of Technical Sciences, Professor

Department of Biotechnology of Fermentation and Winemaking Products

Sergiy Gunko, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor

Professor B.V. Lesik Department of Storage, Processing and Standardization of Plant Products

Iryna Babych, National University of Food Technologies

PhD, Associate Professor

Department of Biotechnology of Fermentation and Winemaking Products

Inna Doboniy, Subdivision "Svaliava Technical Professional College, National University of Food Technologies"

PhD, Specialist of the Highest Category, Teacher-Methodologist

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Published
2022-01-31
How to Cite
Bilko, M., Gunko, S., Babych, I., & Doboniy, I. (2022). Influence of tannins and mannoproteins products on the improvement of organoleptic characteristics of wines. EUREKA: Life Sciences, (1), 32-37. https://doi.org/10.21303/2504-5695.2022.002287
Section
Food Science and Technology