Table 4.
Effect of wine production on wine tannin content and mean degree of polymerization (mDP) in Vitis vinifera and hybrid grape varieties. ND, not determined.
Variety | Winemaking Process | Tannin Content (mg/L) | mDP | References |
---|---|---|---|---|
Pinot noir | 6 days after fermentation | 200 | 3.89 | [64] |
21 days after fermentation | 1000 | 5.89 | ||
Cabernet sauvignon | 6 days after maceration | 560 | 11.59 | [67] |
20 days after maceration | 1310 | 13.86 | ||
no cold soak, 23 days after maceration | 1230 | 12.68 | ||
cold soak, 23 days after maceration | 1510 | 13.34 | ||
Grenache | no flash détente | 30.8 | 6.3 | [68] |
flash détente, 95 °C for 6 min, pressure > 100 mbar | 383 | 4.1 | ||
Merlot | no microwave-assisted extraction, after 5 days crush | 100 | ND | [63] |
microwave-assisted extraction, after 5 days crush | 210 | ND | ||
no microwave-assisted extraction, after 14 days crush | 500 | ND | ||
microwave-assisted extraction, after 14 days crush | 650 | ND | ||
Maréchal Foch | must, hot press at 65 °C | 152.1 | 3.92 | [23] |
wine, hot press at 65 °C | 103.9 | 3 | ||
must, 24 h cold soak | 17 | 3.72 | ||
wine, 24 h cold soak | 86.8 | 3.08 | ||
Corot noir | must, hot press at 65 °C | 158.4 | 5.3 | |
wine, hot press at 65 °C | 72 | 3.69 | ||
must, 24 h cold soak | 39.7 | 3.72 | ||
wine, 24 h cold soak | 145.7 | 3.88 | ||
Marquette | must, hot press at 65 °C | 156.3 | 4.66 | |
wine, hot press at 65 °C | 75 | 3.22 |