Influence of the elimination and addition of seeds on the colour, phenolic composition and astringency of red wine

Several winemaking techniques have been developed to eliminate seeds to prevent the release of high amounts of very astringent proanthocyanidins, especially when the grapes are unripe. However, there is no scientific information on the effects of this practice. The aim of this paper is to study how the elimination and addition of seeds influence the colour, phenolic composition and astringency of red wine. The elimination of around 80% of the seeds led to a significant decrease of colour intensity and anthocyanin concentration. The addition of seeds originated wines with a greater concentration of total anthocyanin, but did not significantly affect the wine colour. These wines also presented significantly higher levels of proanthocyanidins, a greater proportion of epicatechin-3-gallate, a lower mean degree of polymerization, and, in particular, a drastic increase in astringency. Wines obtained with the elimination of seeds, on the other hand, had exactly the opposite characteristics.