Issue link: http://winesandvines.uberflip.com/i/314400
66 p r a c t i c a l w i n e r y & v i n e ya r d J U n e 2 0 1 4 more rapid "aging" of wine color with fewer a nthocya n i ns, a nd more pig- mented polymers and, potentially, a greater reduction in wine astringency caused by a more rapid decrease in per- cent tannin fragmentation. Decisions about wine pH and oxygen exposure in bottle can therefore give winemakers some control over tannin and color development during aging. Future studies will investigate the impact of tannin structural changes on mouthfeel and will delve further into the other components of wine that may con- tribute to the softening of wine astrin- gency with aging. PWV This text was edited from the February 2014 Australian & New Zealand Grape- grower & Winemaker with permission of the publisher, winetitles. Bibliography 1. McRae, J.M., S. Kassara, J.A. Kennedy, E.J. Waters, and P.A. Smith. 2013 "Effect of wine pH and bottle closure on tannins." J. Agric. Food Chem, 61 (47): 11618 –11627. 2. McRae, J.M., R.G. Dambergs, S. Kassara, M. Parker, D.W. Jeffery, M.J. Herderich and P.A. Smith. 2012 "Phenolic Compositions of 50 and 30 Year Sequences of Australian Red Wines: The Impact of Wine Age." J. Agric. Food Chem., 60 (40): 10093 –10102. w i n e M a K i n g Figure 2. impact of ph on total anthocyanins (a) and percent stable pigments, (b) and on tannin structure, including percent tannin fragmentation, (c) percent epicatechin gallate and (d) seed-like tannin.