The objectives of this proposal are to do the following:
- Investigate polysaccharide interaction with tannins in wine.
- Determine how intermolecular interactions between macromolecules in wine influence wine mouthfeel.
Following the first two years of activities, excellent progress has been made. Ten wineries were recruited and ten wines were provided with all different winemaking processes. Laboratory activities have made significant progress, with polysaccharides and tannins extraction from wine and chemical characterization. Interactions between tannins from red wines and polysaccharides have been characterized by dynamic light scattering. The effect of pH and ethanol content on the interactions between tannin and polysaccharide has been investigated.