Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels

Maza, Marcos; Martínez, Juan Manuel; Cebrián, Guillermo; Sánchez‐Gimeno, Ana Cristina; Camargo, Alejandra Beatríz; Álvarez, Ignacio; Raso, Javier

doi:10.3390/foods9050542

Cited by 15 publications

(16 citation statements)

References 29 publications

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“…Before the use of water addition becomes more widespread as a means to alleviate issues with high TSS musts, research could also continue to focus on the consequences of water addition across a wider range of varieties which are relevant to Australian production, for example white grape varieties such as Chardonnay. Furthermore, for red winemaking, alternative maceration strategies such as ultrasound, pulsed electric field or “accentuated cut edges” (ACE) [ 28 , 29 , 30 , 31 ] could be explored, which might improve the phenolic concentration and sensory profile of wines made from less mature fruit. Hence, wine alcohol might be reduced by simply harvesting earlier.…”

Section: Discussionmentioning

confidence: 99%

Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties

Teng

Petrie

Nandorfy

et al. 2020

Foods

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Changes to Australian regulations now allow the limited addition of water to high-sugar musts pre-fermentation. In light of these changes, this study explored how water addition affects Shiraz wine composition and sensory properties. Wines were made from grapes at ≈13.5, 14.5 and 15.5° Baume. Water was added to musts from the ripest fruit by direct addition, or by using a juice substitution (run-off and replace) approach. To compare the effect of juice run-off independently, saigneé treatments were included. Wines made from the fruit that was harvested earlier generally had a lower “opacity” and higher “red fruit” aroma as the defining sensory attributes. Undiluted wines made from riper fruit had higher phenolics, and were characterised by “dark fruit” and “dried fruit” attributes, and “spice”, a “brown colour” and “opacity”. These attributes were accentuated in wines from the same fruit which received saigneé treatments and reduced in all of the water addition treatments. In particular, higher levels of water addition without juice substitution increased the “cooked vegetable” and “drain” attributes in the wines. This indicates possible negative effects of larger water additions, such that a low to moderate adjustment in Shiraz winemaking is suggested.

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Section: Discussionmentioning

confidence: 99%

Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties

Teng

Petrie

Nandorfy

et al. 2020

Foods

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“…Catechin and epicatechin contents are significantly higher after treatment with PEF in grape paste than untreated samples (López-Giral et al, 2015). Similarly, (+)catechin, (−)-epicatechin, (-)-epigallocatechin, and total proanthocyanidin contents also increase in wines obtained from PEF-treated grapes (El Darra et al, 2016;Maza et al, 2020Maza et al, , 2019. Therefore, PEF process is an efficient method in increasing extraction of flavanols during the brewing of different grape varieties.…”

Section: Pulsed Electric Fieldmentioning

confidence: 99%

Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization

Liu

Bourvellec

Guyot

et al. 2021

Comp Rev Food Sci Food Safe

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Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties naturally produced in various plants (e.g., green tea, cocoa, grapes, and apples); they are a major polyphenol class in human foods and beverages, and have recognized effect on maintaining human health. Therefore, it is necessary to evaluate their changes (i.e., oxidation, polymerization, degradation, and epimerization) during various physical processing (i.e., heating, drying, mechanical shearing, high-pressure, ultrasound, and radiation) to improve the nutritional value of food products. However, the roles of flavanols, in particular for their polymerized forms, are often underestimated, for a large part because of analytical challenges: they are difficult to extract quantitatively, and their quantification demands chemical reactions. This review examines the existing data on the effects of different physical processing techniques on the content of flavanols and highlights the changes in epimerization and degree of polymerization, as well as some of the latest acidolysis methods for proanthocyanidin characterization and quantification. More and more evidence show that physical processing can affect content but also modify the structure of flavanols by promoting a series of internal reactions. The most important reactivity of flavanols in processing includes oxidative coupling and rearrangements, chain cleavage, structural rearrangements (e.g., polymerization, degradation, and epimerization), and addition to other macromolecules, that is, proteins and polysaccharides. Some acidolysis methods for the analysis of polymeric proanthocyanidins have been updated, which has contributed to complete analysis of proanthocyanidin structures in particular regarding their proportion of A-type proanthocyanidins and their degree of polymerization in various plants. However, future research is also needed to better extract and characterize high-polymer proanthocyanidins, whether in their native or modified forms.

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“…The interaction of hundreds of chemical compounds produces the aroma of wines [ 1 ]. According to their origin, these compounds derive directly from grapes such as norisoprenoids and monoterpenes [ 2 , 3 ]; secondary metabolites released by the yeasts during fermentation (e.g., volatiles associated with the sugar and amino acid metabolism) [ 1 , 4 ]; and compounds related to wine storage in oak barrels or bottles [ 5 , 6 ]. The major groups of aroma compounds are monoterpenes, norisoprenoids, aliphatics, higher alcohols, esters, phenylpropanoids, methoxypyrazines, and volatile sulfur [ 2 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines

2022

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Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentrations and, as a consequence, modify the sensorial properties of the wines. Therefore, in this study, the influence of two pre-fermentation clarification techniques (static settling and flotation) on the concentrations of volatile compounds has been assessed in Albariño and Treixadura wines. Fermentations were performed at an industrial scale. Volatile compounds have been identified and quantified by gas chromatography (FID and mass spectrometry detection) and expert panelists assessed the sensory properties of the final wines. The results showed effects of the clarification techniques on the volatile composition of wines from both varieties. Flotation significantly increased the concentrations of benzyl alcohol in Treixadura wines, whereas this technique increased the concentration of 1-hexanol, octanoic acid, and furfural in Albariño wines, but without exceeding the corresponding perception thresholds. Panelists tended to score higher the wines coming from flotation, which, together with the shorter application time, makes this technique suitable for clarifying the musts of these two white varieties.

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Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels

Cited by 15 publications

References 29 publications

Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties

Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties

Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization

Influence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines

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