The Influence Of The Application Of Phenolic Extracts On Sensory Properties And Phenolic Wine Components In Ready-To-Bottle Wines

Phenolic extracts in the form of enological tannins are used worldwide in white and red wines. Among other things, the products are used to increase the mouthfeel and in the case of red wines for color stabilization. In the present work, increasing contents of a commercial product extracted from grapes, a Chardonnay-pomace extract and two Dunkelfelder-pomace extracts were added to a Muller-Thurgau white wine and a Pinot Noir red wine. Sensory and analytical tests were carried out immediately after the addition. It could be shown that adding the wine treatment agents before the tasting has an influence on the sensory profile of a wine and that there is a linear relation between the dosage quantity and the effects. Furthermore, there was a correlation between analytical and sensory results. Therefore the expected sensory profile of a wine treated with extracts can be estimated by means of simple analytical methods.