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Researchers from Pennsylvania State University have identified the tannins from oak barrels that influence the aroma and mouthfeel of wines. Until now, it was only possible to consider the tannins from the grapes and the wood together. However, these combine in billions of combinations.
As the university reports, the research team has developed a new analysis method. Artificial Intelligence helps sort the countless tannin combinations. With a special measuring device, the tannins can first be broken down into their molecules. The scientists then determine the chemical composition of each individual molecule. This ultimately provides a fingerprint of the examined tannin and allows it to be clearly assigned to the wood.
For the study, the researchers collaborated with the California wine producer Gallo. The company provided the university with red and white wines. The scientists infused the wines with oak chips from French, Hungarian, and American trees. They then analyzed the samples and were able to isolate and identify the wood tannins.
They found that French oak has the highest tannin concentrations. The scientists attribute this, in addition to the botanical origin and the natural tannin content, to the treatment of the wood. This includes toasting, which is the charring of the barrels. This heat treatment breaks down the tannins, alters the chemical structures, and caramelizes the wood sugar. This creates the typical aromas of vanilla, coconut, caramel, spices, and smoke. Additionally, the texture of the wine becomes smoother.
According to Professor Misha Kwasniewski, the head of the research team, the new analysis method is intended to be used to better understand taste, bioactivity, plant biochemistry, and much more. In the long term, important insights and procedures for winemakers can be derived from this research to produce or avoid certain aromas.
(cs)
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