Effects of Cap and Overall Fermentation Temperature on Phenolic Extraction in Cabernet Sauvignon Fermentations

Lerno, Larry; Reichwage, Max; Ponangi, Ravi; Hearne, Leanne; Block, David E.; Oberholster, Anita

doi:10.5344/ajev.2015.14129

Cited by 47 publications

(62 citation statements)

References 29 publications

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“…The temperature of extraction may be another factor affecting the extraction rate, as shown by Lerno et al . In our study the temperature of extraction was 30 °C throughout extraction, and in addition to ethanol, this could accelerate the initial rate of both LMWP and HMWP extraction from skins and seeds.…”

Section: Resultssupporting

confidence: 81%

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Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon

Lisjak

Lelova²,

Žigon³

et al. 2020

J Sci Food Agric

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BACKGROUND The research objectives focused on the extraction of grape tannins during extended maceration. Skins and seeds were extracted separately in a wine‐like medium. In parallel, the same grapes were fermented in industrial tanks. The content and structural characteristics of extractable proanthocyanidins (PAs) were determined spectrophotometrically and using UHPLC‐DAD‐MS/MS, respectively. Skin, seed extracts and fermented wines were characterized in chemical and sensorial terms after different extraction durations. RESULTS The extraction of high molecular‐weight PAs (HMWPs) from seeds increased for up to 20 days, whereas low molecular‐weight PAs (LMWPs) reached a plateau earlier. The extraction of HMWPs and LMWPs from skins reached a maximum at the first sampling. Sensory evaluation confirmed greater astringency and bitterness of seed extracts with increasing time. Neither seed nor skin extracts differed statistically in terms of the mean degree of polymerization (mDP) and percentage of galloylation (%G) on different extraction days (except for seeds at the first sampling). During industrial maceration, HMWPs and LMWPs increased up to 12.7% alcohol (9 days of maceration); thereafter, the increase was not significant, whereas the mDP, %G and percentage of prodelphinidins did not significantly change after 11.4% alcohol. There were positive correlations with the wine astringency and PA content. CONCLUSION Looking at both simulated and industrial maceration, it can be concluded that, with a longer maceration time, the increase in HMWP content was more evident than PA structural changes. The increasing content of tannins from seeds played an important role in the greater astringency and bitterness of Cabernet Sauvignon macerated at length. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultssupporting

confidence: 81%

“…The lowest concentration was detected after 20 days of extraction and significantly differed from other extraction days. Lerno et al . showed a decrease in malvidin‐3‐ O ‐glucoside in extended maceration at higher (35 °C) temperature.…”

Section: Resultsmentioning

confidence: 57%

Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon

Lisjak

Lelova²,

Žigon³

et al. 2020

J Sci Food Agric

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“…In the toasting process, elligitannins also undergoes chemical transformation due to oxidation, polymerization and hydrolysis of wine 15 . Another reason for low concentration of tannins content in the wine may be due to precipitation of tannins during barrel fermentation and low aging period 16 . Estimation of tannin concentration was performed by oxidation of tannins present in the wine sample with standard potassium permanganate using indigo carmine indicator.…”

Section: Resultsmentioning

confidence: 99%

Determination of Tannins and Sulfur Dioxide Content of Different Wine Samples by Titrimetric Method

2016

Chem Sci Trans

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Abstract:Tannins are the substances that can be found in plants like tea, citruses, apple, pear, plum, coffee, cocoa and grapes. Tannin is a natural ingredient of wines whereas, sulfur dioxide, in contrast, and is an essential additive added to all wines. It acts as an antioxidant and prevents attack of unwanted bacteria and yeast. In this study we have analyzed twelve wine samples for tannins as well as sulfur dioxide content. There are several methods used for determination of tannins and sulfur dioxide content even though the titration method plays an important role. Redox titration method was used for determination of tannins content and Ripper method for sulfur dioxide content. Tannins content were found in the range of 0.016 to 0.25% while free and combine: sulfur dioxide content is in the range of 4.78 to 12.5 ppm and 64 to 256 ppm respectively.

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“…It should also be borne in mind that during fermentation thermal gradients form between the cap and the must below. In a study with Cabernet Sauvignon carried out using variable volume, jacketed, stainless steel fermentors with integrated control units which allow automatic control of pump‐overs by time or temperature, it was shown that extraction of phenolic compounds with no cap‐to‐liquid temperature gradient was similar to that where the temperature gradient was maintained at 5 °C (Lerno et al ., ). However, temperature effects were different between skin and seed phenolics; for skin phenolics temperature affected the rate of extraction but not the final concentration, whereas for seed phenolics increasing temperature increased both the rate of extraction and the final concentration.…”

Section: Palatementioning

confidence: 97%

Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review

Harrison

2017

Int J of Food Sci Tech

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SummaryThe phenolic composition of red wines is complex and intimately involved in colour, taste, mouth-feel and aroma. There have been significant advances in knowledge of compounds with relatively simple structures, but understanding of those with more complex and probably diverse structures is challenging. A number of phenolic compounds may form temporary complexes with anthocyanins and/or be involved in reactions that lead to relatively stable coloured compounds. A wide range of phenolic compounds is implicated in the oral sensory attributes of red wines. Of particular importance are flavan-3-ols, including proanthocyanidins (PAs). The generally observed decline in the extractability of PAs during berry ripening is due to binding with cell wall material, which may occur within the developing berry and also from tissues brought into contact during processing. Studies have shown that exposure/reduced vigour results in an increasing proportion of skin PAs being extractable during wine making. Temperature and light influence anthocyanin with temperature probably being more important and the most sensitive stage being 1-3 weeks after v eraison. Skin PAs are extracted earlier than those from seeds during winemaking. Recent results suggest some rearrangement of skin and/or seed PAs occurs during vinification which involves the cleavage of large polymers or the aggregation of small ones. The polymeric material is particularly influential in wine astringency and is transformed by incorporation of anthocyanins into tannin-like compounds during wine-making and storage. Although some grape-derived phenolic compounds contribute to the aroma of red wines, likely of greater importance are the effects of nonvolatile phenolics on the volatility of a diverse range of aroma compounds. Advances in analytical techniques are likely to provide greater insights into the structures and conformations of phenolic polymers and the role of cell wall material in relation to phenolic extraction and reaction during vinification. In relation to aroma, much more research is required to reveal the details of the interactions involving phenolics with volatile compounds. It seems likely that the ability to influence the relative extraction and subsequent reaction of skin and seed phenolics is important in the production of full colour, aromatic and long-lived wines.

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Effects of Cap and Overall Fermentation Temperature on Phenolic Extraction in Cabernet Sauvignon Fermentations

Cited by 47 publications

References 29 publications

Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon

Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon

Determination of Tannins and Sulfur Dioxide Content of Different Wine Samples by Titrimetric Method

Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review

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