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Tu Q, Liu S, Li Y, Zhang L, Wang Z, Yuan C. The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines. Food Chem X 2022; 15:100409. [PMID: 36211762 PMCID: PMC9532778 DOI: 10.1016/j.fochx.2022.100409] [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: 05/04/2022] [Revised: 07/25/2022] [Accepted: 08/04/2022] [Indexed: 11/07/2022] Open
Abstract
Thirty-two commercial red wines of Cabernet Sauvignon produced in five continuous vintages (2015–2019) and collected from four production regions were statistically different for the analyzed condensed tannin profiles. Cabernet Sauvignon wines from four regions were rich in the (–)-epicatechin as the extension subunit. Condensed tannin profiles could be used to distinguish some of the production region, but the different vintage samples were not well differentiated. A negative correlation of ageing periods and condensed tannin concentration of Cabernet Sauvignon wines was observed.
This study sought to determine the effects of wine-producing regions and aging periods on the astringency and chemistry of condensed tannins of Cabernet Sauvignon dry red wines. A wine quality study was performed with 5 vintages of 32 Cabernet Sauvignon wines produced in four Chinese wine-producing regions, Hebei (H), Xinjiang (X), Inner Mongolia (NM), and Ningxia (NX). Condensed tannin profiles were assessed by high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD). The (–)-epicatechin as the terminal subunit (tEC) is the major differential component between regions. Correlation analysis revealed that condensed tannin concentration and composition significantly affected the sensory evaluation of astringency. Condensed tannin concentrations were significantly and negatively correlated with wine aging periods. However, no significant correlation was found between aging periods and condensed tannin subunits (as mole%) composition. The current findings enhance the understanding of condensed tannins' chemical and astringency characteristics in Cabernet Sauvignon wines.
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Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines. Molecules 2022; 27:molecules27113482. [PMID: 35684417 PMCID: PMC9182449 DOI: 10.3390/molecules27113482] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 05/21/2022] [Accepted: 05/25/2022] [Indexed: 02/04/2023] Open
Abstract
To improve the phenolic extraction and color stability of red wine made from cold-hardy grapes, two winemaking practices, saignée and bentonite, were applied separately and in combination on Marquette grapes at crushing. The effects of these winemaking strategies on Marquette wine’s basic chemical properties, monomeric and polymeric phenolic compounds were studied, as well as the development of color characteristics from crushing to 5 months of aging. The saignée (9% juice run-off) treatment showed little impact on the phenolic content of the finished wine, but showed an increase in color intensity. A hue shift towards an orange-yellow tone was observed in the bentonite-treated wines, which was associated with a loss of monomeric anthocyanins. The combination of saignée and bentonite showed less impact on removing anthocyanins and wine color, and increased phenolics content, therefore improving the extraction of non-anthocyanins monomeric phenolics. Although this combination treatment led to the highest concentration of tannin content after pressing, this difference between the control and other treatments disappeared over time. These results suggested that the interactions between tannins and other wine compounds still occur after removing proteins in Marquette wines.
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Kowalczyk B, Bieniasz M, Kostecka-Gugała A. The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety ‘Hibernal’ as a Factor Determining the Method of Producing Straw Wines. Foods 2022; 11:foods11071027. [PMID: 35407114 PMCID: PMC8997453 DOI: 10.3390/foods11071027] [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: 02/21/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 11/16/2022] Open
Abstract
Sweet wines are appreciated worldwide; many are produced by fermenting the must of dehydrated (semi-dried) grapes, using methods that vary from region to region. The aim of this study was to evaluate the basic chemical and oenological characteristics of wines obtained by three technologies of production. The wines were made from a hybrid cultivar ‘Hibernal’, grown under cool climate conditions. ‘Hibernal’ is a hybrid variety. This ‘Hibernal’ variety is widely cultivated in central and eastern Europe, where it is of great economic importance. Wines produced from this variety are popular in local markets. In comparison with the production of varieties belonging to Vitis vinifera, a very small percentage of the ‘Hibernal’ variety is cultivated. The methods used in the experiment for the production of wines were: classical method in the Italian passito style, modification of the passito style with a seven-day maceration of grapes, and a method of production in the Tokaj wine style at five Puttonyos. Basic chemical parameters, acid profile, total phenolic content, antioxidant and antiradical capacities, and quantitative analysis of selected polyphenols was performed. The sensory features and quality of the wines was assessed using a sommelier analysis based on The Wine & Spirit Education Trust guidelines. The results indicated that the seven-day maceration of the dehydrated grapes resulted in the highest polyphenol content, as well as the largest antioxidant and antiradical contents. The oenological evaluation of wines produced by the Tokaj method and Italian passito method with seven-day maceration found that the wines were appreciated due to their rich taste, flavor, and overall quality. The present study confirms the promising opportunities to obtain special sweet wine with a valuable composition and oenological characteristics in regions with cooler climates.
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Affiliation(s)
- Barbara Kowalczyk
- Department of Ornamental Plants and Garden Art, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Al. 29-Listopada 54, 31-425 Kraków, Poland
- Correspondence:
| | - Monika Bieniasz
- Department of Horticulture, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Al. 29-Listopada 54, 31-425 Kraków, Poland;
| | - Anna Kostecka-Gugała
- Department of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Al. 29-Listopada 54, 31-425 Kraków, Poland;
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4
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Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03355-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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5
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Bautista-Ortín AB, Jiménez-Martínez MD, Jurado R, Iniesta JA, Terrades S, Andrés A, Gómez-Plaza E. Application of high-power ultrasounds during red wine vinification. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13411] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ana Belén Bautista-Ortín
- Food Science and Technology Department, Faculty of Veterinary Science; University of Murcia; Campus de Espinardo Murcia 30071 Spain
| | - María Dolores Jiménez-Martínez
- Food Science and Technology Department, Faculty of Veterinary Science; University of Murcia; Campus de Espinardo Murcia 30071 Spain
| | - Ricardo Jurado
- Agrovin S.A.; Avenida de los Vinos s/n 13600 Alcazar de San Juan Ciudad Real Spain
| | - Juan Alberto Iniesta
- Agrovin S.A.; Avenida de los Vinos s/n 13600 Alcazar de San Juan Ciudad Real Spain
| | - Salvador Terrades
- Institute of Food Engineering for Development; Polytechnical University of Valencia; Camino de Vera, s/n Valencia 46022 Spain
| | - Ana Andrés
- Institute of Food Engineering for Development; Polytechnical University of Valencia; Camino de Vera, s/n Valencia 46022 Spain
| | - Encarna Gómez-Plaza
- Food Science and Technology Department, Faculty of Veterinary Science; University of Murcia; Campus de Espinardo Murcia 30071 Spain
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6
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Ivanova-Petropulos V, Durakova S, Ricci A, Parpinello GP, Versari A. Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2634-43. [PMID: 27478219 DOI: 10.1007/s13197-016-2235-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2016] [Accepted: 04/12/2016] [Indexed: 11/25/2022]
Abstract
Phenolic composition of red wines from Stanušina, a grape variety indigenous of the Republic of Macedonia, was compared with the regional Vranec and the international Cabernet Sauvignon. The extent of skin contact (i.e. maceration time) on levels of phenolic compounds and antioxidant activity of wines was evaluated. A total of 19 phenolic compounds were identified and quantified. Among these malvidin-3-glucoside and its derivatives were the major compounds, while caftaric acid was the predominant cinnamic acid derivative, followed by catechin, the main flavan-3-ol. The concentration of hydroxycinnamic acids, anthocyanins and (+)-catechin ranged from 224 to 511 mg/L, 22 to 360 mg/L and 26 20 to 375 mg/L, respectively and peaked at 3rd, 6th and 9th day of maceration, respectively. However, prolong maceration slightly decreased their concentration. Stanušina wines presented high levels of hydroxycinnamic acids and antioxidant activity.
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Affiliation(s)
| | - Sanja Durakova
- Faculty of Agriculture, University "Goce Delčev", Krste Misirkov, bb, 2000 Štip, Republic of Macedonia
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Giuseppina P Parpinello
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
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7
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Winery Trial on Application of Pulsed Electric Fields for Improving Vinification of Garnacha Grapes. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1209-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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8
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Delsart C, Cholet C, Ghidossi R, Grimi N, Gontier E, Gény L, Vorobiev E, Mietton-Peuchot M. Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-012-1039-7] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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10
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Gil-Muñoz R, Moreno-Pérez A, Vila-López R, Fernández-Fernández JI, Martínez-Cutillas A. Determination of anthocyanin content in C.V Monastrell grapes during ripening period using several procedures. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02711.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Ivanova V, Vojnoski B, Stefova M. Effect of winemaking treatment and wine aging on phenolic content in Vranec wines. Journal of Food Science and Technology 2011; 49:161-72. [PMID: 23572838 DOI: 10.1007/s13197-011-0279-2] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/01/2010] [Accepted: 07/07/2010] [Indexed: 10/18/2022]
Abstract
Phenolic compounds and colour stability of red wines produced from Vranec Vitis vinifera L. grape variety were investigated by means of different maceration times (3, 6 and 10 days), two doses of SO2 (30 and 70 mg/L SO2), two yeasts for fermentation (Vinalco and Levuline), temperature of storage and time of aging (3, 6 and 16 months). In general, maceration time influenced the phenolics extraction from the grapes into the wine. Highest concentrations of phenolic components were observed in the wines produced with 6 days of maceration, except for the flavan-3-ols which were present in highest amounts in the wines macerated for 10 days. Higher doses of SO2 increased the extraction of polyphenols, preventing the wines from oxidation, while the effect of yeast on phenolics extraction was not significant. Wine aging affected the phenolic content of wines produced with 3 days of maceration and caused intensive decrease of anthocyanins during the storage period. Wines aged at higher temperature showed lower anthocyanin levels and less intense coloration. Principal component analysis revealed that separation of the wines was performed according to the hue value in correlation with the maceration time and time of wine aging.
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Affiliation(s)
- Violeta Ivanova
- Institute of Chemistry, Faculty of Natural Sciences and Mathematics, Sts Cyril and Methodius University, Arhimedova 5, 1000 Skopje, Republic of Macedonia ; Department for Enology, Institute of Agriculture, Sts Cyril and Methodius University, Aleksandar Makedonski bb, Skopje, Republic of Macedonia
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Guerrero RF, Puertas B, Fernández MI, Piñeiro Z, Cantos-Villar E. UVC-treated skin-contact effect on both white wine quality and resveratrol content. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.07.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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15
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Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.11.005] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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16
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Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.03.009] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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López N, Puértolas E, Condón S, Álvarez I, Raso J. Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes. INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2007.11.001] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Puertas B, Guerrero R, Jurado M, Jimenez M, Cantos-Villar E. Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement. FOOD SCI TECHNOL INT 2008. [DOI: 10.1177/1082013208095686] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effects of five novel winemaking technologies on color were evaluated. Cold soak maceration (CSM), dry ice maceration (DIM), prefermentative juice runoff (PJR), delestage (D), and extended maceration (EM) were the process assayed on grapes from Tempranillo variety cultivated in a warm climate zone. Enological and color parameters were determined at stemmed-crushed, pressed, bottled and after 4 months aged in bottle. Significant differences were found in color intensity, percentage of red and blue, and hue at each step of the process and for every technique when compared to the control wine. However, differences tended to decrease with aging. Eleven anthocyanins (glucosides and acylated) were identified, and five quantified by HPLC. Also the anthocyanin distribution in free anthocyanin (% FA), copigmented anthocyanin (% CA) and polimerizated anthocyanin (% PA) were studied. Differences were found for total anhocyanin content, not in their relative abundance. Winemaking processes affected wine's main sensory attributes. DIM achieved a remarkably high valuation for aspect at bottle time, while EM obtained very positive remarks with regards to aroma and persistence at aging DIM and PJR seemed to be the most promising techniques, but after 4-months aging in bottle only EM wine showed a high anthocyanin content.
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Affiliation(s)
- B. Puertas
- Research Group on Enology and Viticulture, Postharvest
Area IFAPA Centro, Rancho de la Merced, Junta de Andalucía Ctra. Trebujena
Km 3.2. P.O. Box 589, 11471 Jerez de la Frontera. Cádiz. Spain
| | - R.F. Guerrero
- Research Group on Enology and Viticulture, Postharvest
Area IFAPA Centro, Rancho de la Merced, Junta de Andalucía Ctra. Trebujena
Km 3.2. P.O. Box 589, 11471 Jerez de la Frontera. Cádiz. Spain
| | - M.S. Jurado
- Research Group on Enology and Viticulture, Postharvest
Area IFAPA Centro, Rancho de la Merced, Junta de Andalucía Ctra. Trebujena
Km 3.2. P.O. Box 589, 11471 Jerez de la Frontera. Cádiz. Spain
| | - M.J. Jimenez
- Research Group on Enology and Viticulture, Postharvest
Area IFAPA Centro, Rancho de la Merced, Junta de Andalucía Ctra. Trebujena
Km 3.2. P.O. Box 589, 11471 Jerez de la Frontera. Cádiz. Spain
| | - E. Cantos-Villar
- Research Group on Enology and Viticulture, Postharvest
Area IFAPA Centro, Rancho de la Merced, Junta de Andalucía Ctra. Trebujena
Km 3.2. P.O. Box 589, 11471 Jerez de la Frontera. Cádiz. Spain,
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Cano-López M, Pardo-Mínguez F, Schmauch G, Saucier C, Teissedre PL, López-Roca JM, Gómez-Plaza E. Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:5932-5941. [PMID: 18558704 DOI: 10.1021/jf8006147] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Several factors may affect the results obtained when micro-oxygenation is applied to red wines, the most important being the moment of application, the doses of oxygen, and the wine phenolic characteristics. In this study, three red wines, made from Vitis vinifera var. Monastrell (2005 vintage) and with different phenolic characteristics, were micro-oxygenated to determine as to how this technique affected the formation of new pigments in the wines and their chromatic characteristics. The results indicated that the different wines were differently affected by micro-oxygenation. In general, the micro-oxygenated wines had a higher percentage of new anthocyanin-derived pigments, being that this formation is more favored in the wines with the highest total phenol content. These compounds, in turn, significantly increased the wine color intensity. The wine with the lowest phenolic content was less influenced by micro-oxygenation, and the observed evolution in the degree of polymerization of tannins suggested that it might have suffered overoxygenation.
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Affiliation(s)
- Marta Cano-López
- Departamento de Tecnologia de Alimentos, Nutricion y Bromatologia, Facultad de Veterinaria, Universidad de Murcia, Spain
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Application of pulsed electric fields for improving the maceration process during vinification of red wine: influence of grape variety. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0825-y] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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21
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The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics. J Food Compost Anal 2007. [DOI: 10.1016/j.jfca.2007.04.008] [Citation(s) in RCA: 84] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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Bautista-Ortín AB, Romero-Cascales I, Fernández-Fernández JI, López-Roca JM, Gómez-Plaza E. Influence of the yeast strain on Monastrell wine colour. INNOV FOOD SCI EMERG 2007. [DOI: 10.1016/j.ifset.2007.03.005] [Citation(s) in RCA: 11] [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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23
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Bautista-Ortin AB, Martinez-Cutillas A, Ros-Garcia JM, Lopez-Roca JM, Gomez-Plaza E. Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins. Int J Food Sci Technol 2005. [DOI: 10.1111/j.1365-2621.2005.01014.x] [Citation(s) in RCA: 119] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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