Evaluación de la composición y calidad del color de vinos tintos Tannat elaborados por maceración pre-fermentativa en caliente

Piccardo, Diego; Favre, Guzmán; Pascual, Olga; Canals, Joan Miquel; Zamora, Fernando; González-Neves, Gustavo

doi:10.1051/bioconf/20191202006

Cited by 2 publications

(3 citation statements)

References 27 publications

(31 reference statements)

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“…UV 280 nm assay. The tannin content was directly determined by measuring the optical density at 280 nm using a 10-mm quartz cuvette ( Piccardo and González-Neves, 2013 ), with a Cary 100 Bio UV–Vis spectrophotometer (Agilent, Ireland). Calibration was performed using aqueous solutions of the original tannin extracts (5–100 ppm) as reference standards.…”

Section: Methodsmentioning

confidence: 99%

Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate

Molino

Rufián-Henares

Gómez‐Mascaraque

2022

Current Research in Food Science

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Microencapsulation of tannin extracts through extrusion-gelation method was performed comparing two alternative encapsulation matrices: alginate and amidated pectin. The microstructure of the generated microbeads was studied, as well as their microencapsulation efficiency and release properties. Overall, pectin-based beads performed better than their alginate-based counterparts. This, combined with a greater incorporation of tannins in the feed formulations led to a higher tannin load in the final beads. The best microencapsulation efficiency was given by pectin microbeads loaded with 10% tannin extract (w/w), but the final tannin content could be further increased by adding a 20% (w/w) concentration of the extracts. During a 14-days storage, only a marginal loss of tannins was recorded for pectin-based microbeads. The results reveal that great potential exists in producing pectin-based microbeads in presence of tannins, which allow better loading capacities and improving structural properties, thanks to the interactions between the tannins and the amidated polysaccharide.

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Section: Methodsmentioning

confidence: 99%

Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate

Molino

Rufián-Henares

Gómez‐Mascaraque

2022

Current Research in Food Science

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“…Finally, since tannin extraction is much more dependent on increasing ethanol content to encourage its solubilization, one approach to obtain a higher extraction of polyphenolic compounds consists in fermenting grapes after heating with solid parts of the grapes, as in standard vinification with shorter maceration time. This alternative was found to increase total phenolic index, color intensity and anthocyanins content in wine 58%, 25% and 45%, respectively [29].…”

Section: Impact Of the Treatment In The Composition Of Winementioning

confidence: 97%

“…Piccardo and González-Neves [29] reported that the extraction of anthocyanins after thermovinification was practically immediate. As consequence the anthocyanin concentration and the color intensity in the first days of fermentation were 21% and 45% higher, respectively, than in control.…”

Section: Impact Of the Treatment In The Composition Of Winementioning

confidence: 99%

Thermal and Non-Thermal Physical Methods for Improving Polyphenol Extraction in Red Winemaking

2019

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Maceration-fermentation is a critical stage in the elaboration of high-quality red wine. During this stage, the solid parts of the grape berries remain in contact with the fermenting must in order to extract polyphenols mainly located in the grape skin cells. Extracted polyphenols have a considerable impact on sensory properties (color, flavor, astringency, and bitterness) and on the aging behavior of red wine. In order to obtain wines with a sufficient proportion of those compounds, long maceration times are required. The presence of the solid parts of the grapes during red wine fermentation involves several problems for the wineries such as production capacity reduction, higher energy consumption for controlling the fermentation temperature and labor and energy consumption for periodically pump the grape must over the skin mass. Physical techniques based on heating such as thermovinification and flash expansion are currently being applied in wineries to improve the extraction of polyphenols and to reduce maceration time. However, these techniques present a series of problems derived from the heating of the grapes that affect wine quality. A series of recent studies have demonstrated that non-thermal innovative technologies such as pulsed electric fields (PEF) and ultrasound may represent effective alternatives to heating for assisting polyphenol extraction. In terms of general product quality and energetic requirements, this review compares these thermal and non-thermal physical technologies that aim to reduce maceration time.

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Evaluación de la composición y calidad del color de vinos tintos Tannat elaborados por maceración pre-fermentativa en caliente

Cited by 2 publications

References 27 publications

Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate

Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate

Thermal and Non-Thermal Physical Methods for Improving Polyphenol Extraction in Red Winemaking

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