Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes

Geffroy, Olivier; López, Ricardo; Serrano, Éric; Dufourcq, Thierry; Gracia-Moreno, Elisa; Cacho, Juan

doi:10.1016/j.foodchem.2015.04.105

Cited by 42 publications

(40 citation statements)

References 28 publications

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“…This technique consists in warming the crushed grapes with a heat exchange column (70–85 °C). Heating leads to a better solubilisation and diffusivity of cell components; however, it may cause a significant reduction in the levels of anthocyanins, flavonoids and total phenolic compounds after ageing in the bottle (de Andrade Neves et al ., ) and the apparition of cooked flavours and losses of volatile compounds (Geffroy et al ., ) and it is also energy costly. The flash release systems consist in rapidly heating the grapes and then applying strong vacuum.…”

Section: Introductionmentioning

confidence: 99%

Application of high‐power ultrasounds during red wine vinification

Bautista‐Ortín

Jiménez‐Martínez

Jurado³

et al. 2017

Int J of Food Sci Tech

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Wine colour is one of the main organoleptic characteristics influencing its quality. It is of special interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds responsible for wine colour, compounds that are mainly located inside the skin cell vacuoles, where the volatile compounds are also found. The transfer of phenolic compounds from grapes to must during vinification is closely related to the type of grapes and the winemaking technique. During traditional winemaking, grapes are crushed and skin macerated for several days, with pumps overs to facilitate the colour extraction. To increase this extraction, some chemical (maceration enzymes) or physical technologies (thermovinification, cryomaceration, flash-expansion) can be applied. In this work, a new methodology has been tested. This methodology consists in the application of high-power ultrasounds to crushed grapes to increase the extraction of phenolic compounds. Crushed grapes were treated with this non-thermal technology and vinified, with 3, 6 and 8 days of skin maceration time, and the results were compared with a control vinification, where crushed grapes were not subjected to any treatment and were skin macerated during 8 days. The wine chromatic characteristics (determined spectrophotometrically) and the individual phenolic compounds (anthocyanins and tannins, determined by HPLC) were followed during the maceration period, at the end of alcoholic fermentation and after two months in bottle. Also, the wine volatile compounds were determined by GC-MS. The wines made with ultrasound-treated grapes showed differences with the control wine, especially regarding total phenol content and tannin content. The wines elaborated with sonicated grapes and with only three days of skin maceration time presented similar concentration of anthocyanins and twice the concentration of tannins than control wines elaborated with 8 days of skin maceration.

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Section: Introductionmentioning

confidence: 99%

Application of high‐power ultrasounds during red wine vinification

Bautista‐Ortín

Jiménez‐Martínez

Jurado³

et al. 2017

Int J of Food Sci Tech

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“…When a must is subjected to temperatures above 40 • C, the populations of lactic and acetic bacteria, as well as yeasts, disappear [52]. Additionally, the extraction of growth factors during warming favors the subsequent development of inoculated yeasts [53], which explains the results obtained for this treatment. These results are more clearly observed for the wines produced from the 2016 and 2018 vintages, as the climatic conditions allowed the grape to reach a higher degree of maturity.…”

Section: Discussionmentioning

confidence: 99%

“…In contrast, in 2017, grape maturation halted, resulting in lower concentrations of sugars and pH. The wines produced from the 2016 and 2017 vintages presented residual sugar concentrations lower than 2 g/L [53], whereas the 2018 wines presented a slightly higher value. These results may be related to a higher concentration of non-fermentable sugars in the 2018 vintage, because the grapes showed a high concentration of sugars.…”

Section: General Composition Of Winesmentioning

confidence: 92%

“…These results may be related to a higher concentration of non-fermentable sugars in the 2018 vintage, because the grapes showed a high concentration of sugars. Another possibility may be that the high levels of alcohol generated during alcoholic fermentation affected the development of yeasts in the final stages of alcoholic fermentation [53]. The volatile acidity of the wines elaborated in the different vintages were expected according to the winemaking system used.…”

Section: General Composition Of Winesmentioning

confidence: 99%

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Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines

Piccardo¹,

González-Neves²,

Favre³

et al. 2019

Fermentation

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This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the crushed grapes before fermentation, called must replacement and hot pre-fermentative maceration, respectively. These procedures were proposed to reduce the alcohol content and increase the phenolic composition of the wine, according to the expected effects of climate change and current trends in consumer preferences. The investigation was made over three consecutive years (2016, 2017, and 2018). Both winemaking techniques allow the enhancement of the chromatic characteristics of wines via the modification of the phenolic composition. Additionally, such techniques allow the overcoming of the well-known limitations in the extractability of anthocyanins presented by the Tannat cultivar. Hot pre-fermentative maceration increases the proportion of the most oxidizable molecules delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, and petunidin-3-O-glucoside, suggesting heat inactivation of polyphenoloxidases enzymes. Must replacement and hot pre-fermentative maceration are technological alternatives that could significantly improve the intensity and chromatic characteristics of red wines.

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“…Thus, the concentrations of the added sulfur dioxide are limited in accordance with special regulations (Garaguso & Nardini, 2015;Santos, Nunes, Saraiva, & Coimbra, 2012). Thermal treatment can decrease the amount of aromatic compounds in wine and can degrade organic substances (Geffroy et al, 2015). As such, novel treatment methods involving the use of high hydrostatic pressure, ultrasound, ultraviolet radiation, and pulsed electric field have been used in wine production.…”

Section: Introductionmentioning

confidence: 99%