Insight into the characterization of commercial oenological tannins

Daniela Fracassetti,Alberto Saligari,Natalia Messina,Rebecca Bodon,Stefania Mazzini,Gigliola Borgonovo,Antonio Tirelli

Food Chemistry Advances（2023）

Cited 1|Views8

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Abstract

•Chemical composition, antioxidant capacity and O2 consumption of 15 tannins were assessed.•Molecular weights were determined by NMR.•Tannins showed a high heterogeneity even those having the same botanical origin.•Relevant differences in OCRs were found and chestnut tannin showed the highest OCR.•Wide range of molecular weights was revealed by NMR resulting a useful technique.

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Key words

Oenological tannins,Phenols,Antioxidant capacity,Oxygen consumption rate

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