Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines

Vázquez, Elvira Soto; Segade, Susana Rı́o; Fernández, Ignacio Orriols

doi:10.1007/s00217-010-1332-5

Cited by 87 publications

(76 citation statements)

References 20 publications

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“…With regard to the anthocyanin content, the values found for all Moravia Agria wines, both control and chip-treated wines, ranged within the usual values reported for red wines (Sánchez-Moreno et al, 2003;Kallithraka et al, 2006;Gómez-Alonso et al, 2007), and only MFA wines resulted in significant lower values. The aforementioned results were in agreement with those previously reported for other wines elaborated with the addition of oak chips during alcoholic fermentation (Soto Vázquez et al, 2010), or in the post-fermentative phase (Sartini et al, 2007;Cejudo-Bastante et al, 2011a;2011b;González-Sáiz et al, 2014). In contrast, we did not find reference data dealing with oak chip addition during the development of malolactic fermentation.…”

Section: Monomeric Anthocyanins and Pyranoanthocyaninssupporting

confidence: 92%

Effect of Oak Chip Addition at Different Winemaking Stages on Phenolic Composition of Moravia Agria Red Wines

Gallego

Sánchez‐Palomo

Hermosín‐Gutiérrez

et al. 2015

SAJEV

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This study compared changes in the phenolic composition of Moravia Agria wine and its effect on colour, co-pigmentation as well as on physicochemical properties, such as antioxidant capacity, caused by adding oak chips at different stages of the winemaking process. Moravia Agria control wine was made following traditional winemaking processes, without oak chips. Oak chips were added to the rest of the wines at two dose rates (3 and 6 g/L) at different stages of the winemaking process: for one week during alcoholic fermentation, during malolactic fermentation and in young red Moravia Agria wine. Only slight significant differences were found in phenolic composition, antioxidant activity and chromatic characteristics between the Moravia Agria wines treated with oak chips and the control wine. However, oak chip addition slightly decreased the content of non-polymeric red pigments (monomeric anthocyanins and pyranoanthocyanins) and also of resveratrol-monomer stilbenes. It is suggested that oak chip addition to Moravia Agria wines can be selected as part of the targeted sensory profile (relative intensity of sensory descriptors provided by grape and oak wood), since only a few changes have been observed in the phenolic profiles, antioxidant capacity value and colour characteristics.

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Section: Monomeric Anthocyanins and Pyranoanthocyaninssupporting

confidence: 92%

Effect of Oak Chip Addition at Different Winemaking Stages on Phenolic Composition of Moravia Agria Red Wines

Gallego

Sánchez‐Palomo

Hermosín‐Gutiérrez

et al. 2015

SAJEV

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“…The CIELab threedimensional space includes luminosity (L*; L* = 0 represents black, and L* = 100 represents colourless), the red/green colour component (a*; a* > 0 is associated with red, and a* < 0 is associated with green) and the yellow/blue colour component (b*; b* > 0 is associated with yellow, and b* < 0 is associated with blue), from which the parameters correlated with colour perception are obtained, including chroma (C), hue angle (H) and saturation (S). Saturation is defined as C*/L* (C* = [(a*) 2 + (b*) 2 ] 0.5 ) (Ayala, Echávarri, & Negueruela, 1997;Vázquez, Segade, & Fernández, 2010).…”

Section: Dynamic Changes In Colour Parameters Of Mulberry Wine Duringmentioning

confidence: 99%

Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation

Wang

Sun

et al. 2015

Journal of Functional Foods

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“…On the other hand, naturally thawed must samples, especially naturally thawed must (NP) NP-20°C/4 h, NP-10°C/4 h and NP-10°C/6 h, were in the left quadrant of PC1, indicating that these treatments seldom affect colour-related indices. No substantial improvements in colour-related indices of prefermentative macerated wines were reported by Pérez-Lamela et al (2007) and Soto-Vázquez et al (2010). Therefore, microwave thawing treatments increased the extraction of anthocyanins and phenolic compounds, while natural thawing treatments had insignificant effects.…”

Section: Colour-related Indicesmentioning

confidence: 75%

“…The positive effects of cold pre-fermentative maceration on phenolic extraction and wine colour have been reported in several wine varieties, including Monastrell (Álvarez et al, 2006), Syrah (Gómez-Míguez et al, 2007), Cabernet Sauvignon (Gil-Muñoz et al, 2009) and Tempranillo (Puertas et al, 2008;Gordillo et al, 2010). In contrast, Pérez-Lamela et al (2007) and Soto-Vázquez et al (2010) reported insignificant colour improvements in Sousón, Brancellao and Mencía wines following pre-fermentative cold maceration.…”

Section: Introductionmentioning

confidence: 94%

The Effect of Pre-fermentative Freezing Treatment on the Sensory Quality of ‘Meili’ Rosé Wine

Lan

Tao

Tian

et al. 2016

SAJEV

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In this study, the effect of a pre-fermentative freezing treatment on quality attributes of 'Meili' rosé wine was assessed. Prior to fermentation, 'Meili' grapes (berries and must) were subjected to a freezing treatment considering factors of freezing temperatures, freezing time, and thawing method. Colour-related indices were measured by spectral methods. Wine aroma characteristics and sensory attributes were assessed by trained panellists. The results revealed that lower freezing temperature and longer freezing time had positive effects on wine quality attributes. The treatment of frozen berries might help extract colourrelated compounds. Microwave thawing improved wine colour, but decreased taste quality. In the work, the MF-10°C/6 h treatment (microwave-thawed berries that had been frozen at -10°C for 6 h) contributed to the best colour characteristics, whereas the NP-20°C/4 h treatment (naturally-thawed must that had been frozen at -20°C for 4 h) contributed to the best taste attributes.

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Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines

Cited by 87 publications

References 20 publications

Effect of Oak Chip Addition at Different Winemaking Stages on Phenolic Composition of Moravia Agria Red Wines

Effect of Oak Chip Addition at Different Winemaking Stages on Phenolic Composition of Moravia Agria Red Wines

Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation

The Effect of Pre-fermentative Freezing Treatment on the Sensory Quality of ‘Meili’ Rosé Wine

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