Project title
The use of exogenous tannins in South African wines

Project leader
Du Toit, W J

Institution
University of Stellenbosch. Department of Viticulture and Enology

Team members
Oberholster, A

Project description
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, ex. 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.

Presentation(s)
1. Keulder, D B, Oberholster, A and Du Toit, W J. 2004. The influence of commercial tannins on wine composition and quality. Joint International Conference on Viticultural Zoning, Cape Town. South Africa.
2. Du Toit, W J and Keulder, D B. 2005. Tannin additions to wine. Stellenbosch Winemakers Study group.
3. Keluder, D B, Oberholster, A and Du Toit, W J. 2005. The use of exogenous tannins in winemaking. South African Society for Enology and Viticulture and SA WineLab SA. Wine Laboratories Seminar, Stellenbosch. South Africa.
4. Du Toit, W J, Keulder, D B and Oberholster, A. 2005. Tannin addition to wine: is it justifiable? VinPro Information Day.

Final report
http://www.sawislibrary.co.za/dbtextimages/FinalReport116.pdf

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