Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of cabernet sauvignon wines

Catania, Anibal; Lerno, Larry; Sari, Santiago; Fanzone, Martín; Casassa, Federico; Oberholster, Anita

doi:10.1016/j.lwt.2021.111776

Cited by 4 publications

(2 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…1). This was likely attributed to the differences in winemaking techniques and maturation processes to produce different grades of Pinot Noir wines in the same vintage (Sener, 2018; Catania et al ., 2021; Yang et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

“…BD15 and BR15 had the lowest hue, indicating that Super Premium wines presented more red nuances and lower yellow nuances, which was also supported by the previous studies (Saenz‐Navajas et al ., 2011; Gómez‐Plaza et al ., 2016). In contrast, the higher hue observed in Commerical wines SC03 and SC07 compared to SR02 and BL02 was possibly attributed to the wine oxidation (Catania et al ., 2021). These results demonstrate the impact of wine grade on colour.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Colour properties and tannin concentrations of polymeric phenolic materials extracted from Pinot Noir wines of a single NZ producer

Zhao

Harrison

Frost³

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryPolymeric phenolic material (PPM) was separated from monomeric anthocyanins by removing the latter using isoamyl alcohol in 22 Pinot Noir wines of different vintages and grades. The colour and tannin concentrations of PPM were determined using a modified Somers assay and methylcellulose precipitation (MCP) tannin assay, respectively. With wine age increasing, the ratio of absorbance at 520 nm at pH 1.0 to that at 3.4 decreased from 2.6 to 1.1. This decreasing trend with wine age is reported for the first time in Pinot Noir wines. The presence of bleachable polymeric pigments was also observed in PPM, and the degree of ionisation of these bleachable pigments increased along with wine age. Statistical analysis demonstrated the dominant effect of age on colour properties of PPM, regardless of vintage and grade. In contrast, total phenolics and tannin concentration mainly related to vintage, rather than age.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Colour properties and tannin concentrations of polymeric phenolic materials extracted from Pinot Noir wines of a single NZ producer

Zhao

Harrison

Frost³

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

Advancements in the promotion of pyranoanthocyanins formation in wine: A review of current research

Huang,

Hu,

et al. 2024

Food Chemistry

View full text Add to dashboard Cite

Quality and Safety of Wine during Storage: Packaging and Stopper

Chemisova

Ageyeva

Yakimenko

2023

Food Processing: Techniques and Technology

View full text Add to dashboard Cite

Poor packaging often affects the quality and safety indicators of wine during storage. The need to preserve and prolong wine stability during long-term storage requires a comprehensive study of processes that occur in wines packaged and capped in various ways. This research featured 56 samples of white and red dry wines, which were bottled in four types of packages and stopper for 18 months. The effect of synthetic and natural stopper methods involved a model system that simulated the main composition of wine in line with the EAEU standards. The contents of free SO2 and dissolved oxygen, as well as the microbiology of natural corks, were studied using standard methods. The analysis of volatile substances relied on gas chromatography, mass spectrometry, and solid phase micro-extraction. The study recorded critical changes in the quality of wine products, characterized by increased oxidation markers and low free sulfur dioxide, which fell below 10 mg/dm3. In polyethylene terephthalate bottles, these changes occurred after 12 months of storage, while it took them 18 months to develop in multilayer bags and combined packaging materials. The components of natural and artificial plugs of microbial and chemical origin entered the model systems after 10 days of contact. The microbiological contamination was twice as high as the permissible level. The migration of microbial and chemical substances into the wine samples spoiled their quality and safety. The effect of packaging on the oxidative processes in white and red dry wines during storage resulted in different concentrations of dissolved oxygen and sulfur dioxide. The results can help wine producers to choose the most appropriate packaging and stopper means depending on the wine sort and its subsequent storage conditions. Alternative types of packaging proved to have a limited shelf life.

show abstract

Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of cabernet sauvignon wines

Cited by 4 publications

References 33 publications

Colour properties and tannin concentrations of polymeric phenolic materials extracted from Pinot Noir wines of a single NZ producer

Colour properties and tannin concentrations of polymeric phenolic materials extracted from Pinot Noir wines of a single NZ producer

Advancements in the promotion of pyranoanthocyanins formation in wine: A review of current research

Quality and Safety of Wine during Storage: Packaging and Stopper

Contact Info

Product

Resources

About