Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines

Abstract In this research, the chemical characterization of fixed and volatile compounds two different tannins in aqueous solution (Pratiko® L-Harvest L-Fruit) extracted from oak wood, has been studied. The influence above tannins, at concentrations, on alcoholic fermentation kinetics composition sensorial characteristics a white wine were then evaluated. wines added compared to control showed significant differences (colloids, polyphenols ellagitannins) (phenolic aldehydes, phenols, furanic piranic compounds). wood partly due drying/maturing roasting methods used barrel production. Alcoholic was partially facilitated by addition solution. obtained higher content ethyl esters medium-chain fatty acids (from 22 31%) and, some cases, acetate alcohols 15 28%), relevant olfactory sensations provided wines. must before also made it possible obtain an additional supply 25 85%) able induce more complex sensory profiles wines, with increased persistent taste notes.