Recent advances of the OIV working group on oenological tannins in the study of the functionalities of oenological tannins

Abstract

This communication actualizes the status of the research of the OIV working group on oenological tannins with the purpose of deepening the knowledge of the mechanisms and functionalities of oenological tannins in winemaking. The obtained results confirm that oenological tannins really exert an effect as copigments and that they really protect the wine color against the negative effect of the enzyme laccase present in grapes affected by the infection of Botrytis cinerea.