Utilization of a freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of grape seeds in red (Vitis vinifera L.) cultivars

Implications of Aging Quality of Oak Shaving on Kyoho Wine Immersed with Residue of Cabernet Sauvignon

“…When tannin content reached 1600 mg•L −1 , the curve began to flatten. Faria et al, Puértolas et al, and Rustioni et al [11][12][13] found that the content of tannin in Cabernet Sauvignon dry red wine upgraded to 2200 mg•L −1 , which was quite different from the result of this experiment. ere were many reasons among which three aspects must be mainly mentioned here: the grape variety, the residue, and the species and content of oak.…”

“…ere were many reasons among which three aspects must be mainly mentioned here: the grape variety, the residue, and the species and content of oak. Fresh Kyoho grape was used in this experiment, while Faria et la., Puértolas et al, and Rustioni et al [11][12][13] used Vitis vinifera Cabernet Sauvignon with excellent brewing characteristics that were rich tannin and phenolic substances beseeming for aging in the pericarp compared to fresh grape.…”

“…Cerdán et al [10] found that oak could enhance the stability and color of wine through the process of impregnation and natural clarification. Faria et al; Puértolas et al, and Rustioni et al, [11][12][13] pointed out that aging could not only reduce anthocyanin content, hue, and chromaticity value but also increase the total phenol and tannin content in wine. Sáenz-Navajas et al [8] found that the effect level of oak slices on the oak aroma of Cabernet Sauvignon wine was in the order of America > France > China in terms of the content of oak lactone.…”

Georgian Grapevine Cultivars: Ancient Biodiversity for Future Viticulture

“…Unripe phenolics could strongly compromise the wine quality, being involved in the perception of bitterness and astringency (Kontoudakis et al, 2011). Seed phenolics, due to their intrinsic characteristics, are often considered as an undesirable source of defects, so it is true that technologies have been developed to separate seeds to prevent phenolic extractions in wines (Canals et al, 2008) or to artificially ripen them under controlled conditions (Rustioni et al, 2018;VanderWeide et al, 2020). In this perspective, and considering that climate change is expected to make it harder to reach an equilibrated phenolic ripening in grapes, the lower phenolic concentration of Georgian cultivars (especially in the seeds) could be considered as a positive trait to deal with future difficult ripening conditions.…”

Flavonols with a Catechol or Pyrogallol Substitution Pattern on ring B Readily form Stable Dimers in Phosphate-buffered Saline at four degrees Celsius

“…PBS (pH=7.4) under 4 ºC may be applied to cold storage apples to stabilize flavonoids and avoid apple damage. Similarly, the findings may be utilized to control phenolic ripening and tannin oxidation of grapes and strawberries in future (Rustioni et al, 2014;Rustioni et al, 2018;Holzwarth et al, 2012).…”