Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration

Gómez-Míguez, Manuela; González-Miret, M. Lourdes; Heredia, Francisco J.

doi:10.1016/j.jfoodeng.2006.01.054

Cited by 93 publications

(107 citation statements)

References 23 publications

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“…The best effect of this practice on wine color was verified in 2007, when the grapes were less ripe although they had the best extractability of anthocyanin (Table 1). The color of red wines was enhanced by cold pre-fermentative maceration in numerous experiences (Gómez-Plaza et al Reynolds et al 2001;De Beer et al 2006;Gómez-Míguez et al 2007;Gil-Muñoz et al 2009;Heredia et al 2010;Busse-Valverde et al 2011;González-Neves et al 2013) but it was not significantly in others (Alvarez et al 2009). Anyway, in these cases it is hoped that it increases colour stability (Álvarez et al 2009).…”

Section: Color Of Winesmentioning

confidence: 98%

“…Consequently, the composition of wines and their sensorial attributes could be modified, with particular impact on their color features (Sacchi et al 2005;Gambacorta et al 2011;González-Neves et al 2013). Cold Pre-fermentative Maceration (CPM) is an interesting technique for several grape varieties to enhance the extraction of pigments, aroma and flavour compounds from grape skins to must (Gómez-Míguez et al 2007;Heredia et al 2010). Nevertheless, several studies provided contradictory results of this practice on the color and composition of wines.…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, several studies provided contradictory results of this practice on the color and composition of wines. Many works showed an increase in color and anthocyanin content of wines made by CPM Parenti et al 2004;De Beer et al 2006;Gómez-Míguez et al 2007;Busse-Valverde et al 2011;González-Neves et al 2013) although other papers showed little impact or negative effects of this technique Pérez-Lamela et al 2007;Gambacorta et al 2011). These results are related to the effects of many factors which conditioned the cold soak such as grape variety, ripeness of berries, temperature, skin contact time and refrigeration technique of must (Parenti et al 2004;Álvarez et al 2006;Gambacorta et al 2011;Ortega-Heras et al 2012).…”

Section: Introductionmentioning

confidence: 99%

“…The skin contact takes place in the absence of ethanol because these low maceration temperatures prevent yeasts from starting the fermentation process (Gómez-Míguez et al 2007). This situation determines preferential solubility of the water-soluble compounds, thus enhancing the extraction of anthocyanin and tannins of low molecular weight (Sacchi et al 2005;Álvarez et al 2006;Ortega-Heras et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat

et al. 2014

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Cold Pre-fermentative Maceration (CPM) is an interesting winemaking technique to enhance the extraction of pigments, aroma and flavour compounds from grape skins to wine. This work aimed to evaluate the effect of Cold Prefermentative Maceration (CPM) on the composition of Tannat red wines produced in Uruguay in several vintages. For this purpose, wines elaborated by CPM were compared with control wines produced by Traditional Maceration (TM) in 4 years. Control wines (TM) were made with classical fermentation on skins. The CPM was carried out with additions of dry ice for 5 days to keep the must at 10ºC. Wines were analysed at devatting. The impact of CPM on composition and color of wines was different in each year. Color intensity was significantly higher in CPM than control wines in 2007 and 2009 whereas the anthocyanins levels were higher in control wines every year. However, CPM wines had the highest polyphenols contents in

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Section: Color Of Winesmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat

et al. 2014

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“…During wine maturation and aging, the concentration of monomeric anthocyanins in red wines declines constantly, especially of the acylated anthocyanins (Gómez-Míguez et al 2007). In spite of the steady decline observed in the anthocyanin pigments during winemaking and maturation of wine in this period of time the loss of anthocyanins is due rather to their transformation into derived pigments than to degradation (García-Puente Rivas et al 2005).…”

Section: Resultsmentioning

confidence: 99%

Change of selected antioxidant parameters of red wines during maturation

Mezey¹,

Czako²,

Mezeyová³

et al. 2016

Czech J. Food Sci.

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The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spectrophotometric analysis after 3, 7, 11, 19, and 28 months of aging and the selected parameter content was statistically evaluated. Statistically highly significant changes in total polyphenol content, total anthocyanin content, antioxidant activity, and wine colour density were found depending on the aging according to the used statistical analyses. The obtained results can be used for the optimisation of the wine aging process and they allow producers to time the optimal date of wine release onto the market, depending on the desired content parameters.

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Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

Gambacorta

Trani

Fasciano

et al. 2019

Food Science & Nutrition

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Effectiveness of prefermentative cold soak (PCS) on polyphenols and volatiles extraction during winemaking of three red grape cultivars grown in southern Italy (Aglianico, Primitivo and Nero di Troia) was investigated. Four 200‐L stainless steel horizontal rotary wine fermenters were used. The main result was that PCS improved the extraction of polyphenols and increased the antioxidant activity of wines. Extraction of proanthocyanidins was enhanced (+25%, +14% and +7% for Aglianico, Primitivo and Nero di Troia, respectively) and, consequently, the ratio flavans reactive with vanillin/proanthocyanidin was reduced, thus potentially favoring the chromatic and tannic stabilization of wines. As regards volatiles, PCS increased ester compounds at levels above their odor thresholds, potentially conferring fruity odor to wines. In conclusion, PCS could be favorably introduced in winemaking to enhance the enological potential of Aglianico, Primitivo and Nero di Troia wines.

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Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration

Cited by 93 publications

References 23 publications

Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat

Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat

Change of selected antioxidant parameters of red wines during maturation

Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

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