Influence of grape variety, vine system and enological treatments on the colour stability of young red wines

Improvement on the concentrated grape juice physico-chemical characteristics by an enzymatic treatment and Membrane Separation Processes

“…Due to be a differentiated beverage with positive energetic, nutritional and bioactive effects, grape juice was also reported as benefi c to human health, reducing or preventing a wide range of diseases such as cancer (Jang et al 1997, Thomasset et al 2006, Gurak et al 2010. Furthermore, technological advances on the phenolic compounds-enriched grape juice production as well as the impact of winemaking processes on phenolic extraction in wine have been reported (González-Barrio et al 2009, Pérez-Lamela et al 2007, Sacchi et al 2005. Nonetheless, regarding its rich constitution, the cloudiness of the fresh fruit juice is mainly related to the presence of pectins, which are diffi cult to remove except by enzymatic treatment using pectinases (Vaillant et al 1999, Kashyap et al 2001.…”

Grape by-products: extraction of polyphenolic compounds using supercritical CO2and liquid organic solvent – a preliminary investigation Subproductos de la uva: extracción de compuestos polifenólicos usando CO2supercrítico y disolventes orgánicos líquidos – una investigación preliminar

“…Moreover, other minor utilizations take place: compost production, recovery of tartrates, additives and natural colours. Because both grape and grapederived products are very rich in antioxidant compounds, depending on the grape variety, the vine system and other factors (Ale´n-Ruiz, Garcı´a-Falco´n, Pe´rez-Lamela, Martı´nez-Carballo, & Simal-Ga´ndara, 2009;Garcı´a-Falco´n, Pe´rez-Lamela, Martı´nez-Carballo, & Simal-Ga´ndara, 2007;Pe´rez-Lamela, Garcı´a-Falco´n, Simal-Ga´ndara, & Orriols-Ferna´ndez, 2007), recent applications focus on their recovery: the cosmetic and pharmaceutical industries sell, for example, grape seed extracts and beauty creams, whose antiradical activity is due to the antioxidant compounds extracted from vegetable matter, such as grape seeds (and also blueberries, officinal plants, etc. ).…”

Use of Anthocyanin Profi les When Differentiating Individual Varietal Wines and Terroirs

“…Other anthocyanins separated on C18 column were identifi ed on the basis of retention times reported by Peréz-Lamella et al (11) and García-Beneytez et al (22).…”

“…The genome of each grapevine variety predetermines its typical profi le of anthocyanins, by which individual grapevine cultivars can be diff erentiated (6)(7)(8)(9)(10)(11)(12) and thus the anthocyanin profi le can be used to identify the grape variety used for making varietal wines (13). Consequently, it can also be used for the authentication of red wines, especially in the cases when the grapevine variety is displayed on the label (14).…”