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Vilar-Bustillo J, Ruiz-Rodríguez A, Carrera CA, Piñeiro Z, Palma M. Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components. Foods 2023; 12:foods12101963. [PMID: 37238780 DOI: 10.3390/foods12101963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/21/2023] [Accepted: 04/25/2023] [Indexed: 05/28/2023] Open
Abstract
In white wine production, the technique consisting of freezing whole or crushed grapes usually increases the levels of aroma-related compounds in the final wine products. However, this technique may affect phenolic compounds, among other chemical compounds. Phenolic compounds are crucial to white wines because of their susceptibility to oxidation and their role with regard to color stability. In this study, white wines made from Muscat of Alexandria grapes were subjected to two different freezing techniques: whole-bunch freezing and crushed-grape freezing. In addition, a pre-fermentative maceration was applied to each experiment in order to determine if the effects of freezing were comparable to those of maceration. The phenolic compounds studied were gallic acid, protocatechuic acid, caffeic acid, trans-coutaric acid, and epicatechin, which are the key compounds from the point of view of wine stability. The freezing of crushed grapes enhanced the extraction of phenolic compounds in comparison to the freezing of whole bunches of grapes without pre-fermentative maceration. On the other hand, the effect of pre-fermentative maceration was comparable to that resulting from freezing crushed grapes. This step made the must from whole frozen grapes having even larger levels of phenolic compounds. Without pre-fermentative maceration, freezing whole bunches of grapes only allowed a moderate extraction of phenolic compounds and produced wines with lower individual phenolic contents than those obtained through traditional winemaking procedures.
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Affiliation(s)
- Juan Vilar-Bustillo
- Department of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, Spain
| | - Ana Ruiz-Rodríguez
- Department of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, Spain
| | - Ceferino A Carrera
- Department of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, Spain
| | - Zulema Piñeiro
- IFAPA Rancho de la Merced, Carretera de Trebujena, Km. 2.2, Apdo. 589, 11471 Jerez de la Frontera, Spain
| | - Miguel Palma
- Department of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, Spain
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Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China). Foods 2022; 11:foods11213332. [PMID: 36359945 PMCID: PMC9653794 DOI: 10.3390/foods11213332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 10/11/2022] [Accepted: 10/18/2022] [Indexed: 11/23/2022] Open
Abstract
High-quality wines in industrial winemaking frequently require a professional winemaker to make adjustments according to the wine of single-batch fermentation. Blending can improve the chemical composition and certain organoleptic properties of wine, promote copigmentation, and increase the complexity of the wine body and aroma. In this study, high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction with gas chromatography coupled to tandem mass spectrometry (HS-SPME-GC-MS/MS) were used to study the effects of adding 20% of Merlot, Marselan, Syrah and Pinot Noir and different blending methods on the nutritional, taste, color and aroma components of Cabernet Sauvignon wine. The results showed that the highest total phenols and flavonoids, the greatest content of antioxidant characteristics, the optimal color according to the parameter of T, red% and blue% and the most abundant aroma were observed both in CGM (grape blending Cabernet Sauvignon and Merlot) and CGS (grape blending Cabernet Sauvignon and Marselan), thus indicating the higher quality and complexity of these wines. In addition, the co-grapes treatment afforded more color and hue value than co-wines, which indicates co-grapes had more stable and more varied colors than co-wines. Our findings provide theoretical support for improving wine quality and craftsmanship.
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Different approaches to supplement polysaccharide-degrading enzymes in vinification: effects on color extraction, phenolic composition, antioxidant activity and sensory profiles of Malbec wines. Food Res Int 2022; 157:111447. [DOI: 10.1016/j.foodres.2022.111447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 05/20/2022] [Accepted: 05/28/2022] [Indexed: 11/23/2022]
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Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of 'Cabernet Sauvignon' Wines. Foods 2021; 10:foods10051053. [PMID: 34064824 PMCID: PMC8150270 DOI: 10.3390/foods10051053] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/30/2021] [Accepted: 05/06/2021] [Indexed: 11/17/2022] Open
Abstract
This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluated. Firstly, the pre-fermentative maceration of the crushed grapes at two different temperatures (20 °C and 10 °C). Then, the alcoholic fermentation under two different sets of conditions, the fermentation at a constant temperature of 20 °C and the fermentation under a positive temperature gradient from 10 to 20 °C. According to the experimental results, the phenolic contents (total phenolics, total anthocyanins, and total tannins) were mainly conditioned by the fermentation temperature, however the pre-fermentative conditions also affected the content levels of these compounds. Furthermore, the use of a fermentation temperature gradient improved the organoleptic characteristics of the wines. However, the color was not as stable as that of wines produced through fermentation at a higher constant temperature. Consequently, the implementation of a temperature gradient during the alcoholic fermentation process is recommended and a longer period at high temperature over the last phase of the process would be desirable to obtain aromatic wines with the desirable color stability.
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Espejo F. Role of commercial enzymes in wine production: a critical review of recent research. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:9-21. [PMID: 33505047 PMCID: PMC7813895 DOI: 10.1007/s13197-020-04489-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/02/2020] [Accepted: 04/24/2020] [Indexed: 10/24/2022]
Abstract
Purified enzymes of microbial origin are applied in the beverage industry since decades because of their ability to enhance products and processes with minimal side effects and low costs. Commercial enzymes are widely used during different wine making steps providing a broad range of effects, such as to maximise juice yield, improve aroma compounds, flavour enhancement, colour extraction in red wines, and contribute in the removal of dissolved unwanted colloidal particles and pectin substances during wine stabilization and filtration. This review presents a study of recent advances in the application of commercial enzymes in the wine making of red, white and sweet wines that have been made in essentially the last 13 years (2005-2018). Literature has been critically analysed to discover general rules about previous research. Special attention is paid to the safety of enzyme application due to allergic issues. Future research efforts should be concentrated on application of immobilizated enzymes and the use of microorganisms with potential enzymatic side activities during wine production.
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Affiliation(s)
- Francisco Espejo
- Department of Quality, Navisa Industrial Vinícola Española S.A., Avda. José Padillo s/n, 14550 Montilla, Córdoba Spain
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Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal). Molecules 2020; 25:molecules25246008. [PMID: 33353130 PMCID: PMC7766348 DOI: 10.3390/molecules25246008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/13/2020] [Accepted: 12/15/2020] [Indexed: 11/17/2022] Open
Abstract
‘Mencía’/‘Jaen’ it’s an important red grape variety, exclusive of the Iberian Peninsula, used in wine production namely in Bierzo D.O. and Dão D.O., respectively. This work evaluates the effect of the two different “terroirs” on the phenolic composition and chromatic characteristics of ‘Mencía’/‘Jaen’ monovarietal wines produced at an industrial scale in the same vintage. Using Principal Component Analysis (PCA), Partial Least Squares-Discrimination Analysis (PLS-DA), and Orthogonal PLS-DA (OPLS-DA) it was found that peonidin-3-coumaroylglucoside, petunidin-3-glucoside, malvidin-3-coumaroylglucoside, peonidin-3-glucoside, malvidin-3-acetylglucoside, malvidin-3-glucoside, and ferulic acid were the phenolic compounds with the highest differences between the two regions. PLS regression allowed to correlate the differences in lightness (L*) and redness (a*) of wines from ‘Jaen’ and ‘Mencía’ to differences in colored anthocyanins, polymeric pigments, total pigments, total anthocyanins, cyanidin-3-acetylglucoside, delphinidin-3-acetylglucoside, delphinidin-3-glucoside, peonidin-3-coumaroylglucoside, petunidin-3-glucoside and malvidin-3-glucoside in wines, and the colorless ferulic, caffeic, and coutaric acids, and ethyl caffeate. The wines a* values were more affected by colored anthocyanins, ferulic acid, total anthocyanins, delphinidin-3-acetylglucoside, delphinidin-3-glucoside and petunidin-3-acetylglucoside, and catechin. The positive influence of ferulic acid in the a* values and ferulic, caffeic, coutaric acids, and ethyl caffeate on the L* values can be due to the co-pigmentation phenomena. The higher dryness and lower temperatures during the September nights in this vintage might explain the differences observed in the anthocyanin content and chromatic characteristics of the wines.
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Leong SY, Treadwell M, Liu T, Hochberg M, Sack M, Mueller G, Sigler J, Silcock P, Oey I. Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot (Vitis vinifera L.) musts during cold maceration. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102243] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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González-Lázaro M, Martínez-Lapuente L, Palacios A, Guadalupe Z, Ayestarán B, Bueno-Herrera M, de la Cuesta PL, Pérez-Magariño S. Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4580-4592. [PMID: 30891763 DOI: 10.1002/jsfa.9697] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 03/11/2019] [Accepted: 03/14/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND In red sparkling winemaking it is essential to obtain base wines with moderate alcohol content, adequate mouthfeel and color intensity. The aim of this work was to study oenological techniques to obtain adequate base wines for production of red sparkling wine by traditional methods: pre-fermentative cold maceration with dry ice and délestage with premature grapes; and sugar reduction in must and partial dealcoholisation of wine with mature grapes. The effect on oenological parameters, e.g. phenolic content, foam and sensory characteristics, was studied in sparkling wines aged on the lees in bottles for 9 months followed by aging for12 months in bottles after disgorging. RESULTS Pre-fermentative cold maceration was the only treatment that increased the content of anthocyanins in sparkling wines at both stages of aging. Sparkling wines elaborated using délestage showed the highest mean values of the degree of polymerization of proanthocyanidins. Sparkling wines from mature grapes were given higher valuation in the gustatory phase. Sparkling wines elaborated using pre-fermentative cold maceration were given the highest valuation for foam quality. CONCLUSIONS Pre-fermentative cold maceration is a viable alternative to common techniques for increasing the anthocyanin content in wines from premature grapes. It would therefore be a good option to obtain adequate base wines. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Miriam González-Lázaro
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Leticia Martínez-Lapuente
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Antonio Palacios
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Zenaida Guadalupe
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Belén Ayestarán
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Marta Bueno-Herrera
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, Valladolid, Spain
| | - Pedro López de la Cuesta
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, Valladolid, Spain
| | - Silvia Pérez-Magariño
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, Valladolid, Spain
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Aleixandre-Tudo JL, du Toit W. Understanding cold maceration in red winemaking: A batch processing and multi-block data analysis approach. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Generalić Mekinić I, Skračić Ž, Kokeza A, Soldo B, Ljubenkov I, Banović M, Skroza D. Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine. Journal of Food Science and Technology 2019; 56:1841-1853. [PMID: 30996420 DOI: 10.1007/s13197-019-03638-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2019] [Accepted: 02/03/2019] [Indexed: 11/27/2022]
Abstract
Crljenak kaštelanski or Tribidrag is a Croatian autochthonous grape variety which is a parent of the America's most popular variety Zinfandel or Italian Primitivo. The aim of this study was to investigate the dynamics of extraction of phenolics and changes in antioxidant activity of the samples collected during maceration of C. kaštelanski grapes processed using two different macerating enzymes. According to the obtained results it can be concluded that wines from C. kaštelanski grapes are great source of bioactive phenolics although differences in phenolic profiles between control and enzyme-treated wines were detected. The highest content of total phenolics was detected in control wine (2691 mg GAE/L). Use of pectolitic enzyme Vinozym Vintage improved anthocyanin extraction, while higher colour parameters were observed for wine samples produced using Sihazym Extro. The statistical analysis confirmed great influence of total phenolics and concentrations of some individual phenolic compounds (e.g. catechin, gallic acid, epicatechin) on reducing and free radical scavenging activity of wine samples while the impact of anthocyanins was not detected. According to the obtained results it can be concluded that use of enzymes has slightly negative effect on total phenolics and wine antioxidant properties, but it increases the extraction yield of wine colour components what enables shorter maceration and prevents colour losses during the aging process.
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Affiliation(s)
- Ivana Generalić Mekinić
- 1Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | - Živko Skračić
- Secondary School "Braća Radić", Put poljoprivrednika bb, 21217 Kaštel Štafilić, Croatia
| | - Ana Kokeza
- 1Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | - Barbara Soldo
- 3Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia
| | - Ivica Ljubenkov
- 3Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia
| | - Mara Banović
- 4Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Danijela Skroza
- 1Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
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Lerno LA, Panprivech S, Ponangi R, Brenneman CA, Block DE, Oberholster A. Impact of cold soak duration on Cabernet Sauvignon fermentation and phenolic composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:805-815. [PMID: 30003547 DOI: 10.1002/jsfa.9249] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 06/29/2018] [Accepted: 07/02/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Cold soak is a prefermentative maceration technique believed to enhance grape skin extraction. Studies show variable results depending on cold soak and winemaking conditions. To investigate the effect of cold soak more fully, systematic and highly reproducible Cabernet Sauvignon fermentations with increasing cold-soak durations were performed. RESULTS Phenolic extraction during cold soak and fermentation showed significant differences among all treatments for monitored phenolics at the end of the cold soak. At the end of alcoholic fermentation only gallic acid, (-)-epicatechin, and the flavonols were significant, and only (-)-epicatechin was significant after bottle ageing. Descriptive analysis of the bottled wines showed that the 4- and 7-day treatments were significantly higher in caramelized/vanilla/browned flavor compared to the 1-day treatment and lower levels of bitterness were observed up to 2 days of cold soak. While oligosaccharide content increased with increasing cold-soak duration, differences were not large enough to result in sensory differences. CONCLUSION While increased cold soak duration led to differences in phenolic extraction during early fermentation, these differences did not last through to the end product. Thus, under the conditions of this study, cold-soak duration had little overall impact on Cabernet Sauvignon wine composition and style. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Larry A Lerno
- Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, CA, USA
| | - Siriwan Panprivech
- Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, CA, USA
- School of Biotechnology, Assumption University, Bangkok, Thailand
| | | | - Charles A Brenneman
- Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, CA, USA
| | - David E Block
- Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, CA, USA
| | - Anita Oberholster
- Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, CA, USA
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Gao Y, Zietsman AJJ, Vivier MA, Moore JP. Deconstructing Wine Grape Cell Walls with Enzymes During Winemaking: New Insights from Glycan Microarray Technology. Molecules 2019; 24:E165. [PMID: 30621128 PMCID: PMC6337510 DOI: 10.3390/molecules24010165] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 12/26/2018] [Accepted: 01/01/2019] [Indexed: 11/22/2022] Open
Abstract
Enzyme-aid maceration is carried out in most modern winemaking industries with a range of positive impacts on wine production. However, inconsistencies in enzyme efficiency are an issue complicated by unclear targets (limited information available on berry cell wall architecture of different cultivars) and the complex wine environment (i.e., fermenting must). Recent studies have been performed to develop a clearer picture of grape cell wall structures, maceration effects, and interactions between important wine compounds and grape-derived polysaccharides. This review highlights critically important recent studies on grape berry cell wall changes during ripening, the importance of enzymes during maceration (skin contact phase) and deconstruction processes that occur during alcoholic fermentation. The novelty of the Comprehensive Microarray Polymer Profiling (CoMPP) technique using cell wall probes (e.g., antibodies) as a method for following cell wall derived polymers during different biological and biotechnological processes is discussed. Recent studies, using CoMPP together with classical analytical methods, confirmed the developmental pattern of berry cell wall changes (at the polymer level) during grape ripening. This innovative technique were also used to track enzyme-assisted depectination of grape skins during wine fermentation and determine how this influence the release of wine favourable compounds. Furthermore, polysaccharides (e.g., arabinogalactan proteins) present in the final wine could be identified. Overall, CoMPP provides a much more enriched series of datasets compared to traditional approaches. Novel insights and future studies investigating grape cell wall and polyphenol interactions, and the tailoring of enzyme cocktails for consistent, effective and "customized" winemaking is advanced and discussed.
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Affiliation(s)
- Yu Gao
- Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200024, China.
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - Anscha J J Zietsman
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - Melané A Vivier
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - John P Moore
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
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Pérez-Magariño S, Bueno-Herrera M, López de la Cuesta P, González-Lázaro M, Martínez-Lapuente L, Guadalupe Z, Ayestarán B. Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3209-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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Merín MG, Morata de Ambrosini VI. Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality. Int J Food Microbiol 2018; 285:18-26. [DOI: 10.1016/j.ijfoodmicro.2018.07.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 07/01/2018] [Accepted: 07/03/2018] [Indexed: 10/28/2022]
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15
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Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines. BEVERAGES 2018. [DOI: 10.3390/beverages4040075] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Like any other food/feed matrix, regardless of the employed analytical method, wine requires authentication strategies; a suitable qualitative and quantitative analysis represents the fingerprint which defines its identity. Until recently, fingerprinting approaches using liquid chromatography applications have been regarded as an effective tool for the assessment of wines employing polyphenol profiles. These profiles are of considerable importance for grapes and wines as they influence greatly the color, sensory, and nutritional quality of the final product. The authenticity and typicity characters are fundamental characteristics, which may be evaluated by the use of polyphenol fingerprinting techniques. Under these conditions, the evolution of polyphenols during the red wine elaboration and maturation processes shows a high importance at the level of the obtained fingerprints. Moreover, the environment factors (vintage, the area of origin, and variety) and the technological conditions significantly influence wine authenticity through the use of polyphenol profiles. Taking into account the complexity of the matter at hand, this review outlines the latest trends in the polyphenol fingerprinting of red wines in association with the transformations that occur during winemaking and storage.
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16
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Cold maceration application in red wine production and its effects on phenolic compounds: A review. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.096] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation. Food Res Int 2018; 107:257-266. [PMID: 29580483 DOI: 10.1016/j.foodres.2018.02.029] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 02/06/2018] [Accepted: 02/11/2018] [Indexed: 11/24/2022]
Abstract
Two different Metschnikowia strains (M. pulcherrima MP 346 or M. fructicola MF 98-3) were applied for the first time, during pre-fermentative cold maceration (PCM) in order to enhance the properties and stability of Sangiovese wine color. During the 2014 and 2015 vintages a total of eight wines were produced with 24 h of cold maceration (PCM 24 h) or 72 h (PCM 72 h), respectively. PCM was carried out in presence of MP 346 or MF 98-3 or pectic enzyme (Cuvée Rouge). The sequential inoculation of S. cerevisiae strain was carried out at the end of PCM. After 12 months in the bottle, the MP 346 and MF 98-3 wines contained much higher levels of total flavonoids than the Control sample for both vintages and regardless PCM duration. Moreover, in both vintages only MF 98-3 showed a higher color intensity than the Control sample after 12 months in the bottle. However, neither PCM duration nor the microbial/enzymatic treatment increased the level of anthocyanins at draining off. Both wines produced by the pre-fermentative inoculum with Metschnikowia strains (MP 346 and MF 98-3) retained their red hue, regardless the duration of pre-fermentative and fermentative macerations, while the Control wines were characterized by faster rates of color loss.
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Zietsman AJ, Moore JP, Fangel JU, Willats WG, Vivier MA. Combining hydrothermal pretreatment with enzymes de-pectinates and exposes the innermost xyloglucan-rich hemicellulose layers of wine grape pomace. Food Chem 2017; 232:340-350. [DOI: 10.1016/j.foodchem.2017.04.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Revised: 02/23/2017] [Accepted: 04/02/2017] [Indexed: 11/25/2022]
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19
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Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.07.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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20
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Wu Y, Xing K, Zhang X, Wang H, Wang F, Wang Y, Li J. Effect of pre-fermentation saignée treatment on phenolic compound profile in wine made of Cabernet Sauvignon. J Food Biochem 2017. [DOI: 10.1111/jfbc.12380] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yanyan Wu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China
| | - Kai Xing
- Sino-French Joint Venture Dynasty Winery Ltd; Tianjin China
| | - Xiaoxu Zhang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China
| | - Hui Wang
- Sino-French Joint Venture Dynasty Winery Ltd; Tianjin China
| | - Fang Wang
- Sino-French Joint Venture Dynasty Winery Ltd; Tianjin China
| | - Yong Wang
- Sino-French Joint Venture Dynasty Winery Ltd; Tianjin China
| | - Jingming Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China
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21
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Li S, Bindon K, Bastian SEP, Jiranek V, Wilkinson KL. Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1353-1364. [PMID: 28145118 DOI: 10.1021/acs.jafc.6b04505] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Wine quality can be significantly affected by tannin and polysaccharide composition, which can in turn be influenced by grape maturity and winemaking practices. This study explored the impact of three commercial wine additives, a maceration enzyme, an enotannin, and a mannoprotein, on the composition and sensory properties of red wine, in particular, in mimicking the mouthfeel associated with wines made from riper grapes. Shiraz grapes were harvested at 24 and 28 °Brix and the former vinified with commercial additives introduced either individually or in combination. Compositional analyses of finished wines included tannin and polysaccharide concentration, composition and size distribution by high-performance liquid chromatography, whereas the sensory profiles of wines were assessed by descriptive analysis. As expected, wines made from riper grapes were naturally higher in tannin and mannoprotein than wines made from grapes harvested earlier. Enzyme addition resulted in a significantly higher concentration and average molecular mass of wine tannin, which increased wine astringency. Conversely, mannoprotein addition reduced tannin concentration and astringency. Addition of enotannin did not meaningfully influence wine composition or sensory properties.
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Affiliation(s)
| | - Keren Bindon
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond, SA 5064, Australia
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22
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Kocabey N, Yilmaztekin M, Hayaloglu AA. Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan. Journal of Food Science and Technology 2016; 53:3557-3565. [PMID: 27777462 DOI: 10.1007/s13197-016-2335-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/23/2016] [Accepted: 08/30/2016] [Indexed: 11/24/2022]
Abstract
Effects of different maceration times (5, 10 and 15 days) on composition, phenolic compounds and antioxidant activities of red wines made from the Vitis vinifera L. Karaoglan grown in Malatya were investigated. Maceration duration changed some chemical constituents and color of Karaoglan red wines. A linear relationship was observed between antioxidant activity of wine and maceration duration. Major organic acid was tartaric acid which was at the highest concentration in wine macerated for 10 days. A total of 25 phenolic compounds was determined in wine samples. Within these phenolics; procyanidin B2, trans-caftaric acid, gallic acid, trans-caffeic acid, (+) catechin, (-) epicatechin and quercetin-3-O-glucoside were the most abundant phenolics regardless of maceration duration. In general, extended maceration duration resulted in increase in the concentration of phenolic compounds, reflecting the antioxidant activities of wine. In conclusion, the highest concentrations of total and individual phenolic compounds as well as antioxidant activities were found in wines macerated for 15 days.
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Affiliation(s)
- N Kocabey
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
| | - M Yilmaztekin
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
| | - A A Hayaloglu
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
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23
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Gao Y, Fangel JU, Willats WGT, Vivier MA, Moore JP. Effect of Commercial Enzymes on Berry Cell Wall Deconstruction in the Context of Intravineyard Ripeness Variation under Winemaking Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3862-3872. [PMID: 27124698 DOI: 10.1021/acs.jafc.6b00917] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Significant intravineyard variation in grape berry ripening occurs within vines and between vines. However, no cell wall data are available on such variation. Here we used a checkerboard panel design to investigate ripening variation in pooled grape bunches for enzyme-assisted winemaking. The vineyard was dissected into defined panels, which were selected for winemaking with or without enzyme addition. Cell wall material was prepared and subjected to high-throughput profiling combined with multivariate data analysis. The study showed that significant ripening-related variation was present at the berry cell wall polymer level and occurred within the experimental vineyard block. Furthemore, all enzyme treatments reduced cell wall variation via depectination. Interestingly, cell wall esterification levels were unaffected by enzyme treatments. This study provides clear evidence that enzymes can positively influence the consistency of winemaking and provides a foundation for further research into the relationship between grape berry cell wall architecture and enzyme formulations.
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Affiliation(s)
- Yu Gao
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa
| | - Jonatan U Fangel
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen , DK-1001 Copenhagen, Denmark
| | - William G T Willats
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen , DK-1001 Copenhagen, Denmark
| | - Melané A Vivier
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa
| | - John P Moore
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa
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24
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Federico Casassa L, Bolcato EA, Sari SE, Fanzone ML, Jofré VP. Combined effect of prefermentative cold soak and SO2 additions in Barbera D'Asti and Malbec wines: Anthocyanin composition, chromatic and sensory properties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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Aleixandre-Tudó JL, Álvarez I, Lizama V, Nieuwoudt H, García MJ, Aleixandre JL, du Toit WJ. Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.033] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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26
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Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2588-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Mihnea M, González-SanJosé M, Ortega-Heras M, Pérez-Magariño S. A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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González-Neves G, Favre G, Piccardo D, Gil G. Anthocyanin profile of young red wines of Tannat, Syrah and Merlot made using maceration enzymes and cold soak. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12958] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gustavo González-Neves
- Facultad de Agronomía; Universidad de la República; Avda. Garzón 780 C.P. 12900 Montevideo Uruguay
| | - Guzmán Favre
- Facultad de Agronomía; Universidad de la República; Avda. Garzón 780 C.P. 12900 Montevideo Uruguay
| | - Diego Piccardo
- Facultad de Agronomía; Universidad de la República; Avda. Garzón 780 C.P. 12900 Montevideo Uruguay
| | - Graciela Gil
- Instituto Nacional de Vitivinicultura; Dr. Pouey 463 Las Piedras Uruguay
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29
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Casassa LF, Bolcato EA, Sari SE. Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak. Food Chem 2015; 174:110-8. [DOI: 10.1016/j.foodchem.2014.10.146] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2014] [Revised: 10/27/2014] [Accepted: 10/28/2014] [Indexed: 10/24/2022]
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30
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Río Segade S, Pace C, Torchio F, Giacosa S, Gerbi V, Rolle L. Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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31
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Yilmaztekin M, Kocabey N, Hayaloglu AA. Effect of Maceration Time on Free and Bound Volatiles of Red Wines from cv. Karaoğlan (Vitis viniferaL.) Grapes Grown in Arapgir, Turkey. J Food Sci 2015; 80:C556-63. [DOI: 10.1111/1750-3841.12767] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2014] [Accepted: 12/03/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Murat Yilmaztekin
- Dept. of Food Engineering, Faculty of Engineering; Inonu Univ; 44280 Malatya Turkey
| | - Nimet Kocabey
- Dept. of Food Engineering, Faculty of Engineering; Inonu Univ; 44280 Malatya Turkey
| | - Ali Adnan Hayaloglu
- Dept. of Food Engineering, Faculty of Engineering; Inonu Univ; 44280 Malatya Turkey
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32
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Río Segade S, Torchio F, Giacosa S, Ricauda Aimonino D, Gay P, Lambri M, Dordoni R, Gerbi V, Rolle L. Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8437-51. [PMID: 25111462 DOI: 10.1021/jf502656d] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
This study was performed to evaluate and compare the effects of different pre-treatments of whole grape berries (freezing with dry ice or in a cold room, steam blanching with different exposure times, and microwave heating with different exposure times and microwave power density) on total content of some phenolic compounds and the composition of individual anthocyanins released into the pulp during the treatment and those extracted during the maceration step. Two red winegrape varieties with different proportions of di- and trisubstituted anthocyanins were used (Nebbiolo and Barbera, respectively). Pulp-extracted anthocyanins were more significantly influenced by the pre-treatment. The results highlighted that freezing with dry ice, followed by freezing in a cold room and steam blanching for 5 min, have a great potential from an industrial point of view. They facilitated the extraction of anthocyanins in the must prior to maceration, when compared with the control samples, increasing their total content (+37.8-83.6%), and modifying the anthocyanin profile through the enrichment in the most stable compounds (+2.8-6.6% malvidin derivatives) to the detriment of others more prone to oxidation (-0.8-11.0% cyanidin derivatives). In Nebbiolo winegrapes, an improved extraction of low- and high-molecular weight flavanols into the pulp was also observed (+60.4-73.4%). Significant relationships between the phenolic composition of treated berries and the corresponding skin mechanical properties were also studied, but they were variety dependent. Discriminant analysis permitted a correct classification of the samples according to the variety and pre-treatment.
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Affiliation(s)
- Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino , Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy
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33
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Cai J, Zhu BQ, Wang YH, Lu L, Lan YB, Reeves MJ, Duan CQ. Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. Food Chem 2014; 154:217-29. [DOI: 10.1016/j.foodchem.2014.01.003] [Citation(s) in RCA: 114] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2013] [Revised: 12/20/2013] [Accepted: 01/02/2014] [Indexed: 11/30/2022]
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34
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Casassa LF, Sari SE. Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12572] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Luis F. Casassa
- Centro de Estudios de Enología; Estación Experimental Agropecuaria Mendoza; Instituto Nacional de Tecnología Agropecuaria (INTA); San Martín 3853 (5507) - Luján de Cuyo Mendoza Argentina
| | - Santiago E. Sari
- Centro de Estudios de Enología; Estación Experimental Agropecuaria Mendoza; Instituto Nacional de Tecnología Agropecuaria (INTA); San Martín 3853 (5507) - Luján de Cuyo Mendoza Argentina
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35
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Cejudo-Bastante MJ, Gordillo B, Hernanz D, Escudero-Gilete ML, González-Miret ML, Heredia FJ. Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12523] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- María Jesús Cejudo-Bastante
- Food Colour and Quality Laboratory; Department of Nutrition and Food Science; Facultad de Farmacia; Universidad de Sevilla; 41012 Sevilla Spain
| | - Belén Gordillo
- Food Colour and Quality Laboratory; Department of Nutrition and Food Science; Facultad de Farmacia; Universidad de Sevilla; 41012 Sevilla Spain
| | - Dolores Hernanz
- Department of Analytical Chemistry; Facultad de Farmacia; Universidad de Sevilla; 41012 Sevilla Spain
| | - María Luisa Escudero-Gilete
- Food Colour and Quality Laboratory; Department of Nutrition and Food Science; Facultad de Farmacia; Universidad de Sevilla; 41012 Sevilla Spain
| | - Maria Lourdes González-Miret
- Food Colour and Quality Laboratory; Department of Nutrition and Food Science; Facultad de Farmacia; Universidad de Sevilla; 41012 Sevilla Spain
| | - Francisco J. Heredia
- Food Colour and Quality Laboratory; Department of Nutrition and Food Science; Facultad de Farmacia; Universidad de Sevilla; 41012 Sevilla Spain
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36
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Variation in phenolic compounds, anthocyanins, and color in red wine treated with enzymatic extract of Kluyveromyces marxianus. World J Microbiol Biotechnol 2013; 30:1541-7. [DOI: 10.1007/s11274-013-1577-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2013] [Accepted: 12/03/2013] [Indexed: 10/25/2022]
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37
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Añón A, López JF, Hernando D, Orriols I, Revilla E, Losada MM. Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines. Food Chem 2013; 148:268-75. [PMID: 24262556 DOI: 10.1016/j.foodchem.2013.10.056] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2013] [Revised: 10/04/2013] [Accepted: 10/10/2013] [Indexed: 11/20/2022]
Abstract
The effects of five technological procedures and of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds possessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocyanins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins.
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Affiliation(s)
- Ana Añón
- Departamento de Ciencia y Tecnología Aplicadas, Escuela Universitaria de Ingeniería Técnica Agrícola, Universidad Politécnica de Madrid, 28040 Madrid, Spain
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