L’uso dei tannini enologici è autorizzato dall’Oiv per la chiarifica di mosti e vini (Codex Œnologique International, Oiv 2012). Essi possono essere di due tipologie: condensati e idrolizzabili, se derivano dall’uva, legno esotico, o noce di galla, castagno, rovere.
I tannini enologici vengono usati anche perché contrastano l’ossidazione del vino e ne stabilizzano il colore (Ribereau-Gayon et al. 2006). Data la loro natura chimica, i tannini sono molecole molto reattive, capaci di interagire con metalli, composti fenolici, macromolecole nel vino. Una volta nel vino, possono partecipare a diverse reazioni, contribuendo differentemente alla stabilizzazione del colore (Pérez-Lamela et al. 2007), formando pigmenti polimerici con antocianine (Castañeda-Ovando et al. 2009; Liao et al. 1992), aumentando la capacità antiossidante del vino (Baiano et al. 2009; Neves et al. 2010), e incrementando (Bautista-Ortín et al. 2007) o no (Rinaldi et al. 2010) la percezione dell’astringenza.
I tannini sono i maggiori responsabili degli aspetti qualitativi dell’astringenza, così come dell’intensità della sensazione. I tannini delle bucce e dei vinaccioli dell’uva sono percepiti come astringenti man mano che aumenta il grado di polimerizzazione e di galloilazione. Quest’ultimo sembra essere il responsabile della sensazione di ruvidità (Vidal et al. 2003) che sembra diminuire all’aumentare della triidrossilazione dell’anello B (dato dalla presenza di epigallocatechina) sulla molecola tannica. Un lavoro recente, al contrario, ha trovato che la presenza di epigallocatechina sembra ridurre la sensazione di astringenza vellutata e aumentare l’aspetto corrugante e disidratante (Gonzalo-Diago et al. 2013). I tannini del legno, invece sono associati sia a sensazioni di morbidezza che di secchezza a basse concentrazioni (Stark et al. 2010).
L’aggiunta di tannini di uva o di legno al vino può dunque modulare diversamente la percezione del vino stesso, e in particolare l’effetto sull’astringenza dipende da molti fattori tra cui la tipologia di tannino, il momento dell’aggiunta (Parker et al. 2007), la quantità (Habertson et al. 2012), e la varietà di uva (Versari et al. 2012). Finora non ci sono stati ancora studi che hanno valutato le subqualità dei vini trattati con tannini enologici. Nel presente studio abbiamo valutato l’effetto dell’aggiunta di tannini enologici sull’astringenza (intensità e subqualità), contenuto fenolico, e parametri del colore di differenti vini italiani monovarietali (Sangiovese, Montepulciano, Barbera, Nero d’Avola) dopo un periodo di affinamento di un anno con tre tannini, a due concentrazioni (10, 20 g/hL). Inoltre è stato determinato l’impatto della varietà sulle subqualità e sulle caratteristiche polifenoliche, e sono state trovate correlazioni tra le subqualità e i polifenoli.
L'ARTICOLO COMPLETO E' PUBBLICATO A PAG. 97 DI VVQ 5/2018 (LUGLIO).
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