Effect of Tannin Additions on the Formation of Polymeric Pigments in Norton Wine
Date of Graduation
Fall 2006
Degree
Master of Science in Plant Science (Agriculture)
Department
College of Agriculture
Committee Chair
Karl Wilker
Abstract
In red wines condensation reactions between anthocyanins and tannins form new polymeric pigments which stabilize red color and enhance quality. This research project compared the effect of tannins additions before and after fermentation of Norton wines. The addition of the tannins product Graptan PC increased the tannin content of Norton wine. Larger tannin increases were achieved when it was added after the alcoholic fermentation than at the start of the fermentation. Altering the tannin to anthocyanin ratio in the wines after the fermentation resulted in greater large polymeric pigment content, with little effect on small polymeric pigment. The later tannin addition also caused an increase in browning.
Keywords
anthocyanins, tannin, large polymeric pigment, small polymeric pigment, color
Subject Categories
Plant Sciences
Copyright
© Jing Zhang
Recommended Citation
Zhang, Jing, "Effect of Tannin Additions on the Formation of Polymeric Pigments in Norton Wine" (2006). MSU Graduate Theses/Dissertations. 1713.
https://bearworks.missouristate.edu/theses/1713
Dissertation/Thesis
