{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T15:57:44Z","timestamp":1781539064759,"version":"3.54.5"},"reference-count":56,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T00:00:00Z","timestamp":1781481600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Acidification and the application of exogenous tannins are well-established oenological practices designed to ensure wine stability and quality, playing a pivotal role to address the grape compositional imbalances associated with climate change. This study investigates precision enology techniques using a 2023 Sangiovese di Romagna, analyzing the interaction between pH modulation (3.2, 3.6, 3.8) and the addition of commercial grape seed tannins with varying medium degrees of polymerization (TanA: 3.1 mdp vs. TanB: 10.8 mdp). Following alcoholic fermentation, a full factorial design was implemented, including control batches (pH adjustment only). After a 40-day mild thermal treatment (T = 25 \u00b1 1 \u00b0C) to simulate aging, results indicate that the high-mdp tannin (TanB) dominated color evolution regardless of pH, whereas the low-mdp tannin (TanA) effect was pH-dependent. Notably, a pH of 3.8 resulted in colloidal instability across all samples. The findings highlight the importance of customized protocols to mitigate climate-related challenges in winemaking.<\/jats:p>","DOI":"10.3390\/foods15122161","type":"journal-article","created":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T15:00:48Z","timestamp":1781535648000},"page":"2161","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Precision Enology Strategies to Enhance the Quality of Red Wine Color: The Synergistic Effect of pH and Selected Exogenous Grape Seed Tannins"],"prefix":"10.3390","volume":"15","author":[{"given":"Arianna","family":"Ricci","sequence":"first","affiliation":[{"name":"Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, FC, Italy"},{"name":"Inter-Departmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, via Quinto Bucci n. 336, 47521 Cesena, FC, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cristian","family":"Galaz Torres","sequence":"additional","affiliation":[{"name":"Departamento de Fruticultura y Enolog\u00eca, Facultad de Aronom\u00eca y Sistemas Naturales, Pontificia Universidad Cat\u00f2lica de Chile, Avenida Vicu\u00f1a Mackenna 4860, Campus San Joaqu\u00edn, Macul, Santiago 7820436, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1439-8035","authenticated-orcid":false,"given":"Giuseppina Paola","family":"Parpinello","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, FC, Italy"},{"name":"Inter-Departmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, via Quinto Bucci n. 336, 47521 Cesena, FC, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9749-7185","authenticated-orcid":false,"given":"Antonio","family":"Pizzi","sequence":"additional","affiliation":[{"name":"Laboratoire d\u2019\u00c9tudes et de Recherche sur le Mat\u00e9riau Bois (LERMAB), University of Lorraine, 27 Rue du Merle Blanc, BP 1041, 88051 Epinal, France"},{"name":"Department of Physics, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2960-0619","authenticated-orcid":false,"given":"Andrea","family":"Versari","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Gabriele Goidanich 60, 47521 Cesena, FC, Italy"},{"name":"Inter-Departmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, via Quinto Bucci n. 336, 47521 Cesena, FC, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,6,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1389","DOI":"10.1016\/j.foodres.2009.07.005","article-title":"Relationship among sensory descriptors, consumer preference and color parameters of Novello red wines","volume":"42","author":"Parpinello","year":"2009","journal-title":"Food. 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