Bound Anthocyanins (bANT)

Bound Anthocyanins (bANT)Figure 1. WINEXRAY's representative phenolic profile of a 21 day macerated Bordeaux varietal fermentation (The Future of Winemaking: Honoring the Vision of Professor Roger Boulton, 2022). Bound anthocyanins (bANT) are small and large polymeric pigments that form when monomeric free anthocyanins and protein precipitable tannins polymerize together. Their brick red color is more stable, persisting throughout the life of the wine long after purple free

Figure 1. WINEXRAY's representative phenolic profile of a 21-day macerated Bordeaux varietal fermentation (The Future of Winemaking: Honoring the Vision of Professor Roger Boulton, 2022).

Bound anthocyanins (bANT) are small and large polymeric pigments that form when monomeric free anthocyanins and protein-precipitable tannins polymerize together. Their brick red color is more stable, persisting throughout the life of the wine long after purple free anthocyanins decay. They are resistant to oxidation, sulfur bleaching, and chromatic shifts due to high pHs. Their formation also decreases the hydrophobicity of the associated tannin molecules, modulating astringency and aroma suppression. Overall, they are fundamental for establishing red wine style and serve as a mechanism to integrate wine flavor into phenolic structure.

The most important information is knowing how, when, and why color is stabilizing. Through our winemaking practices, we can facilitate these interactions by controlling temperature, movement, and oxidation. In general, the most important window of time is 100 days post-crush when high concentrations of free anthocyanins coincide with high tannin activity. During this time, warm temperatures naturally facilitate bound anthocyanin formation. It just so happens that warm temperatures and oxidation are ideal conditions for secondary fermentation, but winemakers can maintain those conditions well beyond malolactic fermentation completion so long as they don’t add sulfur dioxide (SO₂). SO₂ inhibits bound anthocyanin formation by binding to aldehyde and bleaching free anthocyanins. The level of inhibition depends on the timing and level of SO₂ added. It is a particularly important consideration to delay sulfur addition while free anthocyanins are abundant during the 100-day post-crush window. If delayed, aldehydes can facilitate bound anthocyanin formation through ethyl-bridging which is a major mechanism for their formation.

There are several mechanisms for stabilizing color including anaerobic polymerization, aerobic polymerization, ethyl-bridging through aldehydes, and oak tannin polymerization. Anthocyanins bind to the ends of these tannin chains to form polymeric pigments that have different hues and textures based on their size and composition (Drinkine et al., 2007; Es-Safi et al., 1999). Temperature and oxidation in the cellar are the key mechanisms for facilitating color and mouthfeel evolution and become increasingly important in the context of climate change. Harvesting earlier due to extreme heat, frost, smoke exposure, or any event changes the phenolic equilibrium often making tannins more extractable. Winemakers can use temperature and oxidation as tools to integrate those tannins into the young wine. Bound anthocyanins will naturally modulate astringency, while oxidative treatment will also influence tannin activity and therefore texture. Our palates are the best tools to distinguish the benefit of each treatment according to each wine.

Below are reference levels for bound anthocyanin concentrations in finished wines.

• <50 ppm is standard for low-color cultivars.
• 50-100 ppm is standard for medium-color cultivars like Nebbiolo and Sangiovese
• 100-200 ppm is standard for classic Bordeaux wines
• 200-300 ppm is standard for premium Napa Valley Cabernet Sauvignon
• >300 ppm is rare and seen in high color cultivars like Petite Sirah and Malbec

From a chemical perspective, modulating astringency means increasing tannin polarity. Tannins’ ability to bind with our saliva is due to their hydrophobic nature. Bound anthocyanins are less hydrophobic, and thus less astringent (McRae & Kennedy, 2011; Singleton & Trousdale, 1992). From a winemaker’s perspective, higher concentrations of bound anthocyanin integrate tannins into wine structure. This is why we use the ratio of bANT:pTAN as a measure of astringency.

bANT:pTAN

• <0.1: The wine is astringent, linear, and drying. These wines typically come from grapes with high tannin and low pigment. They take time to age unless deliberately oxidized to soften astringency. Think Nebbiolo from Barolo.
• 11-0.15: This is a classic ratio that a lot of wines fall under. This is a common ratio naturally achieved throughout fermentation. If wines cool rapidly post-fermentation, then lower cellar temperatures can arrest further bound anthocyanin formation. These wines will likely be moderately astringent.
• 16-0.2: The wine is moderately astringent bringing forward the flavor and structure integration. Highly concentrated wines with this ratio are sought after today for their simultaneous drinkability and age-ability. Think Cabernet Sauvignon from Napa.
• 2-0.25: This is a high ratio that has become associated with high-scoring wines, particularly those with high phenolic concentrations. This wine is likely plush, round, and opulent if it has a high phenolic concentration.
• >0.25: This ratio is commonly achieved by restraining tannin relative to anthocyanin extraction. We generally want to maximize bound anthocyanins, but over-restraining tannins can depreciate mouthfeel by limiting structure.

Think of these ratios like archetypes. They are useful for creating generalizations about astringency and wine style but do not encapsulate the complexity or true nature of wine. We have found these ratios to be generally true, but certainly not without exception. High-structure wines with high ratios can still be exceptionally astringent while low-structure wines with low ratios can still be very plush. This is likely due to less oxygen being required to soften the astringency of low-structure wines, decreasing the stickiness of tannins. This is why oxygen is a powerful tool for managing over-extracted wines where astringency dominates the mouthfeel and cuts persistency of flavors short. Oxidation could be introduced through porous materials, racking, or through more controlled conditions such as micro-ox. The exact amount desirable is entirely dependent on the harmony and resonance particular to that wine. Fortunately, we understand the fundamental variables to modulating astringency so we can craft each wine accordingly.

To learn more about Bound Anthocyanins and their importance in winemaking, become a Bound advising client.

References

Colantuoni, G., McLeod, S. WINEXRAY LLC. https://www.winexray.com/

Drinkine, J., Lopes, P., Kennedy, J. A., Teissedre, P.-L., & Saucier, C. (2007). Ethylidene-Bridged Flavan-3-ols in Red Wine and Correlation with Wine Age. Journal of Agricultural and Food Chemistry, 55(15), 6292–6299. https://doi.org/10.1021/jf070038w

Es-Safi, N.-E., Fulcrand, H., Cheynier, V., & Moutounet, M. (1999). Studies on the Acetaldehyde-Induced Condensation of (−)-Epicatechin and Malvidin 3- O -Glucoside in a Model Solution System. Journal of Agricultural and Food Chemistry, 47(5), 2096–2102. https://doi.org/10.1021/jf9806309

McRae, J. M., & Kennedy, J. A. (2011). Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research. Molecules, 16(3), 2348–2364. https://doi.org/10.3390/molecules16032348

Singleton, V. L. (1987). Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications. American Journal of Enology and Viticulture, 38(1), 69–77. https://doi.org/10.5344/ajev.1987.38.1.69

Singleton, V. L., & Trousdale, E. K. (1992). Anthocyanin-Tannin Interactions Explaining Differences in Polymeric Phenols Between White and Red Wines. American Journal of Enology and Viticulture, 43(1), 63–70. https://doi.org/10.5344/ajev.1992.43.1.63

Smith, C. (2013). Postmodern Winemaking: Rethinking the Modern Science of an Ancient Craft. University of California Press.