By-products of pyro-bituminous shale as amendments in Brazilian vineyards: Influence on polyphenolic composition of Cabernet Sauvignon wines

Alañón, M.E.; Schumacher, R.; Dı́az-Maroto, M.C.; Hermosín‐Gutiérrez, Isidro; Bettoni, Jean Carlos; Gardin, João Peterson Pereira; Pérez-Coello, M.S.

doi:10.1016/j.foodres.2016.01.002

Cited by 5 publications

(5 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nevertheless, the presence of oxygen in fermentation absence could have benefited the temporal development of acetic acid bacteria. With reference to pH, Alañón et al (2016) reported similar values in Brazilian Cabernet Sauvignons wines, with a pH of 3.87 ± 0.02. On the other hand, Liu et al (2016) reported a pH of 3.25 ± 0.06 in Chinese wines.…”

Section: Discussionsupporting

confidence: 53%

Influence of Cold Maceration Time on Chromatic and Microbiological Characteristics of Cabernet Sauvignon Wines

Kuchen

Vázquez

Mestre

et al. 2018

SAJEV

View full text Add to dashboard Cite

The pre-fermentative cold soak (CS) is proposed so as to extract and stabilise polyphenolic compounds in wines. CS is applied empirically to Cabernet Sauvignon in Cuyo, Argentina; however, there is poor scientific background on this technique. The aim was analyse the effect of cold soak time on colour parameters such as total polyphenols, total anthocyanins, tannins, colour and polymerisation indexes. Moreover, Saccharomyces and non-Saccharomyces populations were studied to evaluate their impact on colour. Cabernet Sauvignon must (Pedernal, San Juan) was distributed into four vessels: CONTROL (CT): simultaneous maceration and alcoholic fermentation (AF) with commercial yeast D254; T1: CS for two days; T2: CS for five days; and T3: CS for seven days. T1, T2 and T3 were maintained at 4 ± 1°C during CS. They were later inoculated with D254 (AF: 22 ± 1°C). The total polyphenol index (TPI), total anthocyanins (TA) and tannins were quantified during CS and AF. The colour index (CI) and polymerisation index (PI) were determined at the end of AF. The total yeast populations of Saccharomyces and non-Saccharomyces were quantified during CS and AF. The highest values of TA, tannins, TPI and PI were obtained by CT. This treatment also registered the highest total yeast population and the highest total yeast death. The highest CI was observed in T3. When Saccharomyces was found at the end of CS (T1 and T2), it dominated the alcoholic fermentation in the early stages (not observed in CT and T3). The use of the pre-fermentative CS technique in Cabernet Sauvignon wines is promising for young wines due to the increased colour obtained.

show abstract

Section: Discussionsupporting

confidence: 53%

Influence of Cold Maceration Time on Chromatic and Microbiological Characteristics of Cabernet Sauvignon Wines

Kuchen

Vázquez

Mestre

et al. 2018

SAJEV

View full text Add to dashboard Cite

show abstract

“…Besides the non‐acylated form, the major contributor to anthocyanin fraction, in several grapevine varieties, including Merlot, is the acetylated form, as has been reported by certain authors . However, in other grapevine varieties such as Garnacha and Carignan, coumaroylated form is the major contributor to total anthocyanins .…”

Section: Discussionmentioning

confidence: 73%

“…Besides the non-acylated form, the major contributor to anthocyanin fraction, in several grapevine varieties, including Merlot, is the acetylated form, as has been reported by certain authors. 16,[28][29][30] However, in other grapevine varieties such as Garnacha and Carignan, coumaroylated form is the major contributor to total anthocyanins. 31,32 It is well known that the rootstocks may modify the vegetative and reproductive growth of the grapevines by advancing or delaying their maturation stages.…”

Section: Discussionmentioning

confidence: 99%

Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines

et al. 2019

View full text Add to dashboard Cite

BACKGROUND Rootstocks affect vegetative and reproductive parameters of the scion. However, limited knowledge exists on the effects of the adoption of a specific rootstock on grape and wine phenolic composition, which contribute to certain sensory attributes such as color, body and astringency of wine. These compounds are mainly affected by the variety, viticultural management and rootstock. The aim of this work was to study the influence of eight rootstocks on grape anthocyanin content, skin and seed proanthocyanidins and wine chromatic characteristics obtained from Merlot vines. RESULTS Grapevines grafted onto SO4 rootstock, in general, presented a higher concentration of total proanthocyanidins in skins and seeds compared to the rest of the rootstocks, whereas grapevines grafted onto Gravesac presented a lower concentration of proanthocyanidins in skins and seeds. These differences were found in the wines developed from grapevines grafted onto SO4. Wines from grapevines grafted onto SO4, 140 Ruggeri, Gravesac and 4453 M rootstocks presented, in general, better chromatic characteristics and a higher anthocyanin and tannin content than the rest of the samples. CONCLUSION This work gives additional information concerning the influence of rootstock on grape and wine phenolic composition. © 2018 Society of Chemical Industry

show abstract

“…Among all these compounds, at least three of them seem to be altered by TPC treatment in the vineyard since they were detected in higher amounts and as pure compounds in peaks with no coelutions. These anthocyanin derived pigments are formed due cycloaddition of fermentation products (pyruvic acid and acetaldehyde) during winemaking and aging, and they were already reported in the literature for 'Cabernet sauvignon' wines (Aguirre et al, 2011;Alañón et al, 2016).…”

Section: Pyranoanthocyaninsmentioning

confidence: 72%

“…Determination of the anthocyanin profile in 'Cabernet Sauvignon' wines using appropriate and high selective and sensible techniques, as high performance liquid chromatographic (HPLC-PDA-MS/MS) are vastly reported in literature (Alañón et al, 2016;Avizcuri et al, 2016). Nonetheless, no previous studies about the effect of thermaculture practices on wine anthocyanin profile and sensory properties were found.…”

Section: Introductionmentioning

confidence: 99%

Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality

Treptow

Comarella

Brackmann

et al. 2017

Ciência Téc. Vitiv.

View full text Add to dashboard Cite

SUMMARYThermaculture is applied in vineyards for fungus diseases prevention. However, it can also induce plant to thermal stress, modulating the secondary metabolism. Thus, it was determined the role of thermaculture on 'Cabernet sauvignon' wine sensory properties and anthocyanin profile by the application on the vineyard. A total of 19 applications from flowering to harvesting were made. After winemaking and aging (12 months), physicochemical analysis, anthocyanin characterization by high performance liquid chromatographic (HPLC-PDA-MS/MS), and sensory descriptive analysis were done. Treatment on grapes has increased 4.5% of total anthocyanins monomers, 29.4% of pyranoanthocyanins, and 29.5% of direct condensation products that were formed in wine. Thermaculture affected the sensory quality of wine since judges have perceived significant differences in visual (tear, red color) and gustatory (woody flavor) attributes. Finally, thermaculture is an innovative technology and a promising tool to increase anthocyanins in 'Cabernet Sauvignon' wines. RESUMOThermaculture é aplicada em vinhedos para prevenção das doenças fúngicas. Contudo, pode induzir a planta a um estresse térmico, modulando o metabolismo secundário. Assim, foi determinado o papel da thermaculture nas propriedades sensoriais e perfil das antocianinas do vinho 'Cabernet Sauvignon' pela aplicação na vinha. Foi realizado um total de 19 aplicações do florescimento à colheita. Após a vinificação e conservação (12 meses) foram realizadas análises físico químicas, caracterização das antocianinas por cromatografia líquida de alta eficiência (CLAE -DAD -EM/ EM), e análise descritiva quantitativa. O tratamento nas uvas aumentou 4,5% dos monômeros de antocianinas totais, 29,4% das piranoantocianinas e 29,5% nos produtos de condensação direta que se formaram no vinho. A thermaculture afetou a qualidade sensorial do vinho, uma vez que os julgadores perceberam diferenças significativas nos atributos visuais (lágrima, cor vermelha) e gustativos (sabor amadeirado). Finalmente, a thermaculture é uma tecnologia inovadora e uma ferramenta promissora para aumentar as antocianinas nos vinhos 'Cabernet Sauvignon'.

show abstract

By-products of pyro-bituminous shale as amendments in Brazilian vineyards: Influence on polyphenolic composition of Cabernet Sauvignon wines

Cited by 5 publications

References 16 publications

Influence of Cold Maceration Time on Chromatic and Microbiological Characteristics of Cabernet Sauvignon Wines

Influence of Cold Maceration Time on Chromatic and Microbiological Characteristics of Cabernet Sauvignon Wines

Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines

Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality

Contact Info

Product

Resources

About