foods Article Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit Sijing Li 1,2,†, Keren Bindon 3, Susan Bastian 1 and Kerry Wilkinson 1,2,* 1 School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia;
[email protected] (S.L.);
[email protected] (S.B.) 2 The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia 3 The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia;
[email protected] * Correspondence:
[email protected]; Tel.: +61-8-8313-7360 † Current address: National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. Received: 15 November 2018; Accepted: 11 December 2018; Published: 12 December 2018 Abstract: The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 ◦Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed.