Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling

Setford, Patrick C.; Jeffery, David W.; Grbin, Paul R.; Muhlack, Richard

doi:10.1016/j.tifs.2017.09.005

Cited by 94 publications

(74 citation statements)

References 88 publications

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“…Multiple studies have shown that the concentration and composition of phenolics in wine can be positively related with the grade and market value of wine (Mercurio et al , Kassara and Kennedy ), and can in turn be influenced by both grape phenolics composition and the vinification process (Sacchi et al , Varela et al , Setford et al ). It was therefore pertinent to investigate the effect of varying harvest date on the extraction and retention of wine phenolics.…”

Section: Resultsmentioning

confidence: 99%

“…It was interesting to note that anthocyanin concentration (Tables ) and polymeric pigment in wines (Table S1) were not different between H‐1 and H‐2, but were significantly elevated in H‐3. Since anthocyanin extracted to wine is rapidly converted to pigmented forms, including polymeric pigments, it would not be expected that monomeric anthocyanin in wine would necessarily correlate with the initial concentration in grapes (He et al , McRae et al , Setford et al ). This was evident when observing the change in monomeric anthocyanin over time (Figure a), in comparison with the development of non‐bleachable pigment (Figure b).…”

Section: Resultsmentioning

confidence: 99%

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Comparison of water addition and early‐harvest strategies to decrease alcohol concentration inVitis viniferacv. Shiraz wine: impact on wine phenolics, tannin composition and colour properties

Teng

Petrie

Smith

et al. 2020

Australian Journal of Grape and Wine Research

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Background and Aims Regulations in some wine‐producing countries allow water addition to grape must. The research presented compared the impact of water addition to must on wine phenolics and colour relative to that of wines at the same alcohol concentration, prepared from fruit harvested earlier. Methods and Results Shiraz grapes were harvested at three stages; earlier harvest at 13.4 and 14.4°Bé (H‐1, H‐2) and a later harvest at 15.6°Bé (H‐3). Water was then added to H‐3 must to match the sugar concentration of H‐1 and H‐2, respectively. Two modes of water addition were followed: (i) water was directly added to the must; or (ii) juice was substituted for water. Both water addition treatments significantly decreased the concentration of phenolics throughout the winemaking process. At the end of malolactic fermentation, the concentration of phenolics, tannin and non‐bleachable pigments, tannin molecular mass and wine colour density were lower in the water addition treatments compared with that of H‐3, but in all other compositional aspects were higher than that of H‐1 and H‐2. Interestingly, where the extent of alcohol reduction by water addition was equivalent, no difference in any of the measured wine attributes was found between the two modes of water addition. Conclusions Water addition to the H‐3 treatment led to higher wine tannin, colour and non‐bleachable pigment than were found in wines made from grapes harvested at a lower sugar concentration. Significance of the Study The study presents a meaningful comparison of potential outcomes in Shiraz wine phenolics and colour for producers who aim to lower alcohol using the approaches of either water addition or early harvest.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Comparison of water addition and early‐harvest strategies to decrease alcohol concentration inVitis viniferacv. Shiraz wine: impact on wine phenolics, tannin composition and colour properties

Teng

Petrie

Smith

et al. 2020

Australian Journal of Grape and Wine Research

View full text Add to dashboard Cite

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“…; Setford et al . ). Finally, fermentation microbes may increase the vitamin content of foods, as occurs in cultured dairy products and other fermented foods (LeBlanc et al .…”

Section: Fermented Foods: Another Source Of Probiotics?mentioning

confidence: 97%

“…Similarly, in rye and other wholegrain sourdoughs, low pH enhances the hydrolysis of the anti-nutrient, phytic acid, by endogenous amylases, and increases the nutritional value of the bread (Ganzle 2014). During the manufacture of red wine, ethanol produced during the maceration step enhances extraction of phenolic compounds known for their biological activity (De Beer et al 2002;Setford et al 2017). Finally, fermentation microbes may increase the vitamin content of foods, as occurs in cultured dairy products and other fermented foods (LeBlanc et al 2011;Chamlagain et al 2018).…”

Section: Characteristics Of Probioticsmentioning

confidence: 99%

Probiotics for human use

Sanders¹,

et al. 2018

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Probiotics have become a popular approach for managing digestive and immune health and are being recommended more frequently as effective therapeutic interventions by medical professionals. Introduced early in the 20th century, the science of probiotics has advanced considerably, especially in the past two decades. Researchers have adopted a consensus definition, begun to understand many of the mechanisms of action, defined characteristics important to probiotic function and have obtained clinical evidence supporting probiotic health benefits and product quality. Nonetheless, a need remains for clear, evidence‐based communications to consumers on the role of probiotics in a healthy diet and to healthcare providers regarding clinical use. However, regulatory frameworks in many countries have restricted progress on this front. There is a need for additional research to further clarify the most effective probiotics for given health outcomes and to identify people most likely to respond to specific probiotic interventions. This review provides current perspective on the probiotic concept, discusses evidence‐based probiotic interventions, considers fermented foods with regard to probiotics and addresses some regulatory challenges facing the probiotic field.

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“…Similarly, the kinetics and physics of phenolic extraction from grape seeds and skins have also been studied in detail. Bucić‐Kojić, Planinić, Tomas, Bilić, and Velić () and Setford, Jeffery, Grbin, and Muhlack () studied the mass transfer of phenolics from grape solids to liquid, with good agreement to experiment. Beaver ( Investigating the effects of temperature and ethanol on the kinetics and composition of proanthocyanidin adsorption to cell wall material in model wine systems , 2019, submitted) and Medina‐Plaza ( Influence of ethanol and temperature on cell wall‐anthocyanin interactions , 2019, submitted) quantified the adsorption equilibria of phenolics in liquid solution onto grape solids.…”

Section: Introductionmentioning

confidence: 81%

A combined phenolic extraction and fermentation reactor engineering model for multiphase red wine fermentation

Miller

Noguera

Beaver

et al. 2019

Biotech & Bioengineering

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Red wine production begins with a simultaneous fermentation and solid‐phase extraction process. Red wine color and mouthfeel is the result of the extraction of phenolics from grape skins and seeds during fermentation, where extraction is a strong function of temperature and ethanol concentration. During fermentation, grape solids form a porous “cap” at the top of the fermentor, resulting in a heterogeneous fermentation system with significant temperature and concentration gradients. In this work, we present a spatial, time‐variant reactor engineering model for phenolic extraction during red wine fermentation, incorporating fermentation kinetics, mass transfer, heat transfer, compressible fluid flow, and phenolic extraction kinetics. The temperature and ethanol concentration profiles predicted by this model allow for the calculation of phenolic extraction rates over the course of fermentation. Phenolic extraction predictions were validated against prior experimental data to good agreement and compared to a well‐mixed model's predictions to show the utility of a spatial model over well‐mixed models.

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Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling

Cited by 94 publications

References 88 publications

Comparison of water addition and early‐harvest strategies to decrease alcohol concentration inVitis viniferacv. Shiraz wine: impact on wine phenolics, tannin composition and colour properties

Comparison of water addition and early‐harvest strategies to decrease alcohol concentration inVitis viniferacv. Shiraz wine: impact on wine phenolics, tannin composition and colour properties

Probiotics for human use

A combined phenolic extraction and fermentation reactor engineering model for multiphase red wine fermentation

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