Effect of Different Maceration Times on the Composition of Condensed Tannins and Sensory Quality of Wines

In order to study the effects of different maceration times on the condensed tannin profiles of wine, the content, composition of condensed tannins and mouth-feel attributes related with condensed tannins in grape berries and resulting wines were analyzed with Cabernet Sauvignon and Syrah as materials. The results showed that the initial concentration, degree of polymerization, extent of galloylation of condensed tannins in different grape varieties were different significantly (P<0.05). The mean degree of polymerization of condensed tannins in grape skin was significantly higher than that in grape seed (P<0.05), while the extent of galloylation of condensed tannins in skin was lower than that in seed (P<0.05). The major difference between the composition of condensed tannins in grape skin and seed was the absence of (−)-epigallocatechin units, with (+)-catechin, (−)-epicatechin and (−)-epicatechin-3-O-gallate as terminal units. The different maceration times affected the profile of condensed tannins in resulting wines. With the prolongation of maceration time, the total content of condensed tannin in wine tended to increase, while the polymerization degree decreased. There was also significant difference in condensed tannin content among different grape varieties (P<0.05), which was related to the extraction rate of phenols in different grape varieties. The percentages of skin-derived condensed tannins were always higher than that of seed-derived condensed tannins in two variety wines (P<0.05), suggesting that skin condensed tannins were more readily extracted than seed condensed tannins. The maceration time affected the astringency more significant than bitterness and acidity (P<0.05). Considering the fullness of the wine body and the balance of taste, 14 days of the maceration time was recommended.