Determination of phenolic compounds in wines: Influence of bottle storage of young red wines on their evolution

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

“…In the case of benzaldehyde, although several interactions were significant, they were negligible compared to the main effects. Levels of total anthocyanins and condensed tannins were relatively low (Tables 1 and 2), as is expected in Mencia wines (Garcia-Falcon et al, 2007); the five technological factors had a significant effect (p<0.05) on the levels of these components (Table 3), as well as several first, second and third order interactions (Supplementary Tables SI, S2 and S3).…”

“…Some studies on the phenolic and aroma composition of red wines made with Mencia grapes have been carried out. They have focused on the characterisation of the aroma profile of Mencia wines (Calleja & Falque, 2005;Noguerol-Pato, Gonzalez-Barreiro, Cancho-Grande, & Simal-Gandara, 2009), on changes of aroma profile of Mencia wines caused by the geographic origin of grapes and by the characteristics of each year (Vilanova et al, 2012), and on modifications of the phenolic composition of those wines during their storage in bottle (Garcia-Falcon, Perez-Lamela, Martinez-Carballo, & Simal-Gandara, 2007) or caused by the use of maceration enzymes and cold prefermentative maceration (Ortega-Heras, Perez-Magarino, & Gonzalez-Sanjose, 2012). Nevertheless, these studies have not considered the effect of other oenological procedures, like winemaking technology, maturation in oak barrels or storage in stainless steel tanks, and the characteristics of storage in bottles on the aroma profile and on the general phenolic composition of Mencia wines.…”

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

“…Solutions of PAs mixture in synthetic wine (hydroalcoholic solution of 5 g L -1 tartaric acid, 12% of ethanol, and pH 3.2), 34 were prepared by pipetting 30 and 100 μL of standard solution, respectively, in a 10 mL volumetric flask, and diluted with synthetic wine up to the mark. 1 mL of each solution was transferred into a 50 mL conical flask, spiked with 50 μL of ISTD (1000 mg L -1 ), diluted with 1 mL of ultra-pure water and acidified with 6 M HCl to a pH value of 2.…”

Grape by-products: extraction of polyphenolic compounds using supercritical CO2and liquid organic solvent – a preliminary investigation Subproductos de la uva: extracción de compuestos polifenólicos usando CO2supercrítico y disolventes orgánicos líquidos – una investigación preliminar

“…Moreover, other minor utilizations take place: compost production, recovery of tartrates, additives and natural colours. Because both grape and grapederived products are very rich in antioxidant compounds, depending on the grape variety, the vine system and other factors (Ale´n-Ruiz, Garcı´a-Falco´n, Pe´rez-Lamela, Martı´nez-Carballo, & Simal-Ga´ndara, 2009;Garcı´a-Falco´n, Pe´rez-Lamela, Martı´nez-Carballo, & Simal-Ga´ndara, 2007;Pe´rez-Lamela, Garcı´a-Falco´n, Simal-Ga´ndara, & Orriols-Ferna´ndez, 2007), recent applications focus on their recovery: the cosmetic and pharmaceutical industries sell, for example, grape seed extracts and beauty creams, whose antiradical activity is due to the antioxidant compounds extracted from vegetable matter, such as grape seeds (and also blueberries, officinal plants, etc. ).…”