WW WDT 04-03
The use of exogenous tannins in South African wines
Du Toit, W J
University of Stellenbosch. Department of AgriSciences. Department of Viticulture and Oenology
Different commercial tannins, hydrolysable and condensed, are being used in the South African wine industry in must and wine. Exogenous condensed (from grapes) and hydrolysable tannins (from wood) are being extracted in different ways and in the case of the wood tannins from different types of wood, oak and chestnut. This can influence their properties and activities in must and wine and the aim of this project will thus be to compare different commercial available tannins at different stages of the winemaking process. It is also not well known whether the addition of tannins is really necessary under South African conditions.
Keulder, D B, Oberholster, A and Du Toit, W J. 2004. The influence of commercial tannins on wine composition and quality. Paper presented at the Joint Conference on Viticultural Zoning,15-19 November, Cape Town, South Africa.
Du Toit, W J and Keulder, D B. 2005. Tannin additions to wine. Presentation to the Stellenbosch Winemakers’ Study Group, Stellenbosch, South Africa.
Keulder, D B, Oberholster, A and Du Toit, W J. 2005. The use of exogenous tannins in winemaking. Presentation at the Wine Laboratories Seminar, South African Society for Enology and Viticulture and WineLab SA, Stellenbosch, South Africa.
Du Toit, W J, Keulder, D B & Oberholster, A. 2005. Tannin addition to wine: Is it justifiable? Presentation at the Winetech VinPro Information Day
Keulder, D B. 2006. The influence of commercial tannin additions on wine composition and quality. MSc. University of Stellenbosch, Stellenbosch.