Proteins in white wines: their interaction with tannins and aroma compounds - Oral Presentation

This presentation concern only a part of the PhD project. In particular the interactions between white wine tannins and proteins. The effects of tannins purified eight months after bottling from full-filled bottle and half-filled bottle on proteins were studied via reconstitution experiments in model wine. Contrarily to that purified few days after bottling, the tannins obtained after eight months show interaction with proteins already at room temperature, especially the ones from half-filled bottles. These data suggest an evolution of tannins reactivity in bottle, highlighting a fundamental role of oxygen. The study allowed clarifying the mechanisms of protein precipitation in bottled white wines.