Please use this identifier to cite or link to this item:
Scopus Web of Science® Altmetric
Type: Journal article
Title: Compositional variability in commercial tannin and mannoprotein products
Author: Li, S.
Wilkinson, K.
Bindon, K.
Citation: American Journal of Enology and Viticulture, 2018; 69(2):176-181
Publisher: American Society for Enology and Viticulture
Issue Date: 2018
ISSN: 0002-9254
Statement of
Sijing Li, Kerry L. Wilkinson and Keren A. Bindon
Abstract: Enotannin and mannoprotein additives are applied to achieve protein, cold, or color stability in wine, or to modify wine sensory properties. In most cases, the manufacturer only provides basic compositional information and a proposed effect in wine. In this study, 14 grape-based enotannins and eight mannoproteins were sourced from the Australian market, and their composition and molecular size distribution were determined. Diverse product composition was observed for both categories, suggesting that a range of effects could potentially be achieved by applying different products. Moreover, some products showed good agreement between product composition and their designated material of origin, while others showed significant differences.
Keywords: Enotannin; mannoprotein; polysaccharide; tannin; winemaking additive
Rights: © 2018 by the American Society for Enology and Viticulture. All rights reserved.
DOI: 10.5344/ajev.2017.17057
Grant ID:
Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications
Aurora harvest 3

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.