Enhancing Color Stability of Norton with Different Enological Fermentation Tannin (2017)

This study examines the impact of adding different kinds of exogenous tannin prior to fermentation in Norton grape must. Norton grapes were harvested on the same day and destemmed into four T bins. The T bins then received the following treatments: 1) No tannin addition (control), 2) Tan Color (Enartis) addition at 180g/ton followed by Pro Tinto addition (150g/ton) partway through fermentation (mostly condensed tannins), 3) FT Rouge (ScottLabs) addition at 60g/hL (hydrolysable tannin), and 4) a series of BSG product additions: UVA V-Tan at 30g/hL, Premium Limousin at 15g/hL, and Premium Color at 15g/hL (mix of condensed and hydrolysable tannins). All other treatments between wines were equal. After approximately two weeks, wine was pressed off. The BSG wine and the FT Rouge wine had slightly slower fermentations. Wines had slightly differing alcohol contents (slightly higher when using condensed tannin, and slightly lower when using hydrolysable tannin), but otherwise no major chemistry differences were seen. No color differences can be seen. The addition of these products may have slightly lowered caftaric acid and increased epicatechin and gallic acid, and these increases were more correlated to products containing condensed tannin. No major tannin or anthocyanin differences could be seen. For the descriptive analysis, there were no strong trends for the descriptors used in this study. There were slight trends for the control to have lower Fruit Intensity, Astringency, and Body. The wines made with BSG products tended to have higher Fruit Intensity, Overall Aromatic Intensity (along with FT Rouge in this regard), Bitterness, Astringency, and Body. The Pro Tinto/Tan Color and FT Rouge treatments were relatively similar and often fell in-between the Control and BSG products, except for FT Rouge with Overall Aromatic Intensity (where it was higher) and for Pro Tinto/Tan Color with Herbaceous/Green quality. In general, there was a preference for the wine produced with BSG products; however, judges thought that the wines were all fairly similar. In the future, more studies should be performed with these products on different grape varieties.

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The Effect of Different Products on Merlot Color Stability (2014)

One Merlot wine was made using a mixture of ScottLabs Color Pro, Tannin VR Supra (Laffort), and French oak chips.  The other wine was made with a mixture of Zym Color Plus (Enartis), Tan Fermcolor (Enartis), and Tan Color (Enartis).  Both experimental wines were meant to mimic similar enzymatic and tannin additions.  There were no chemical differences between the wines, and sensory testing was not performed in this project.  No resources to measure color or phenolic content were available for this project.

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