Comparative study of 11 phenolic acids and five flavan-3-ols in cv. Vidal: impact of natural icewine making versus concentration technology

Tian, Ren‐Rong; Li, G.; Wan, Sibao; Pan, Qiu-Hong; Zhan, J. C.; Li, J.M.; Zhang, Q. H.; Huang, Wei

doi:10.1111/j.1755-0238.2009.00055.x

Cited by 20 publications

(17 citation statements)

References 33 publications

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“…In wines, the phenolic acid content was higher than that found in grapes (Table 6), possibly caused by a contribution of phenolic acids presented in the pulp (Tian et al. 2009).…”

Section: Discussionmentioning

confidence: 79%

Characterisation and evolution of grape polyphenol profiles of Vitis vinifera L. cv. Tannat during ripening and vinification

Boido¹,

García-Marino

Dellacassa

et al. 2011

Australian Journal of Grape and Wine Research

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Background and Aims: Changes in different polyphenol families during grape ripening and vinification were determined in Tannat grapes. This was done to establish a polyphenol profile for Tannat grapes during ripening and for young wines. Methods and Results: We demonstrated, by high‐performance liquid chromatography with diode array detection and mass spectrometry (HPLC‐DAD‐MS) analysis, that the content of flavan‐3‐ols in Tannat seeds was higher than that reported for a large number of other grape varieties analysed. Forty per cent of the total flavan‐3‐ols in seeds were galloylated compounds, whereas the flavan‐3‐ol profile in skins was characterised by the absence of galloylated forms. Prodelphinidins in skins ranged between 30 and 35% with very low values for epigallocatechin. Epicatechin gallate was not detected in Tannat wine and galloylated forms represented a low percentage of total flavan‐3‐ols. Tannat grapes had very high concentrations of anthocyanins in skins with levels increasing during ripening. Eleven phenolic acids were identified in Tannat grape skins and wines, but only gallic and protocatechuic acids were found in the seeds. Conclusions: Tannat wines were shown to have one of the highest levels of phenolic compounds reported for vinifera grape varieties. The profiles for different polyphenol families present in Tannat grapes (skins and seeds) and wines were determined. Significance of the Study: The results presented will help to better understand the phenolic winemaking potential of this variety and its functional properties within food chemistry.

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“…In wines, the phenolic acid content was higher than that found in grapes (Table 6), possibly caused by a contribution of phenolic acids presented in the pulp (Tian et al. 2009).…”

Section: Discussionmentioning

confidence: 79%

Characterisation and evolution of grape polyphenol profiles of Vitis vinifera L. cv. Tannat during ripening and vinification

Boido¹,

García-Marino

Dellacassa

et al. 2011

Australian Journal of Grape and Wine Research

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“…Wines belonging to this cluster presented lower values of hydroxybenzoic acids, so the extraction and concentration of these compounds by freezing have been lower than in the cases of wines of the other two clusters. This fact may also be due to other factors such as variety (white versus red) and grape pressing (diffusion of phenolic compounds from the skin and seeds to the pulp).The presence and concentration of phenolic acids, flavan-3-ols and flavonols could differentiate between methods of artificial and natural icewines, as other authors revealed in Vidal variety (Tian et al, 2009b).…”

Section: Concentrações De Compostos Fenólicos (Mg/l) Em Amostras De Vmentioning

confidence: 92%

Chemical and sensory characterisation of sweet wines obtained by different techniques

Avizcuri-Inac

González-Hernández

Rosáenz-Oroz³

et al. 2018

Ciência Téc. Vitiv.

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Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and mouth-feel properties. Low molecular weight phenolic compounds and acidity were found in a lower concentration in most wines from off-vine dried grapes. Late harvest wine presented higher amounts of phenolics. White wines showed higher sensory and chemical acidity. Most wines obtained from off-vine and on-vine grape dehydration presented common notes of dry fruits and raisins as aroma properties. Chemical and sensory analyses performed in this study were able to define sweet wines. No significant differences have been found in chemical and sensory profiles of sweet wines according to dehydration processes of the grapes. Late harvest wine and white wines were differentiated from other wines through chemical and sensory analysis.

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“…Most studies have focused on the winemaking technology, the extraction approaches of aromatic compounds and the impact of commercial yeasts on the production of aromatic compounds. [3][4][5][6] Very few studies have focused on the selection of indigenous icewine yeasts for its production. As far as we know, all Chinese icewines are fermented with international commercial S. cerevisiae strains.…”

Section: Introductionmentioning

confidence: 99%

Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China

Feng

Wang²,

et al. 2020

J Sci Food Agric

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BACKGROUND: Icewine produced in China is becoming popular, but there is only limited knowledge available on the yeast population that occurs during fermentation and also on the selection of indigenous Saccharomyces cerevisiae strains for its production. In this work, we first investigated yeast species and the evolution of yeast population in spontaneous fermentations of icewine produced in the Qilian region of China and then analyzed the biodiversity and important enological properties of S. cerevisiae isolates. RESULTS: Seven species of five genera including S. cerevisiae, S. uvarum, Torulaspora delbrueckii, Hanseniaspora uvarum, Lachancea thermotolerans, Metschnikowia aff. fructicola and H. osmophila were identified by the colony morphology on Wallerstein Laboratory Nutrient medium and sequence analysis of the 26S rRNA gene D1/D2 domain. Saccharomyces cerevisiae, H. uvarum and L. thermotolerans were the dominant species, representing almost 87% of the total yeast isolates. Microvinification with seven preselected S. cerevisiae strains were performed on Vidal. All selected strains could complete fermentations, and the enochemical parameters were within the acceptable ranges of the wine industry. W5B3 produced higher amounts of ethyl hexanoate and ethyl octanoate than other strains. R3A10 was a low volatile acid producer and the corresponding icewine presented the highest values on some odorants including ⊎-damascenone, 1-octen-3-ol, ethyl 2-methylbutyrate, and isoamyl alcohol. Vidal icewines fermented with R3A10, R3A16 and W5B3 were well accepted by the judges because of superior sensory quality. CONCLUSION: Three indigenous strains (R3A10, R3A16 and W5B3) could be used as starters and could potentially improve the regional character of the icewine in Qilian.

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Comparative study of 11 phenolic acids and five flavan-3-ols in cv. Vidal: impact of natural icewine making versus concentration technology

Cited by 20 publications

References 33 publications

Characterisation and evolution of grape polyphenol profiles of Vitis vinifera L. cv. Tannat during ripening and vinification

Characterisation and evolution of grape polyphenol profiles of Vitis vinifera L. cv. Tannat during ripening and vinification

Chemical and sensory characterisation of sweet wines obtained by different techniques

Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China

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