Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines

Abstract

Summary The aim of this study was to assess the impact of some viticultural practices (VP) and winemaking technologies (WT) on phenolic composition and sensory characteristics of Negroamaro wines produced in Apulia, Southern Italy. Among VP, two soil management (cover crop and soil tillage) and two training systems (bilateral cordon and unilateral cordon) were compared, whereas among WT, three vinifications were tested: control (traditional, 7 days of maceration at 25 °C with two daily punching‐down), cryomaceration (24 h at 0 °C using dry ice) and ultrasound (37 kHz, 150 W, 15 min at 30 °C). Results showed that cover cropping decreased the concentration of flavonoids, whereas bilateral cordon training led to an increase of flavonoids and total polyphenols. Among technologies applied, the cryomaceration led to enrichment in anthocyanins and to impoverishment in total polyphenols, whereas ultrasound treatment improved the extraction of all phenol classes. Cryomacerated wines from the combination soil tillage and unilateral cordon were characterised by the best olfactory and gustatory sensory characteristics. Cryomaceration increased the notes of soft fruits and liquorice, whereas ultrasonic treatment did increase descriptors of violet, soft fruits and black pepper.

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

“…Anthocyanin composition was determined by HPLC‐DAD according to Coletta et al. (), and results were expressed as mg/L of malvidin‐3‐ O ‐glucoside equivalent. Antioxidant activity (AA) was assessed using ABTS [2,2′‐azino‐bis(3‐ ethylbenzothiazoline‐6‐sulfonic acid)] assay as reported by Trani, Verrastro, Punzi, Faccia, and Gambacorta (), and results were expressed as μM Trolox equivalent antioxidant capacity (TEAC).…”

Production and characterization of functional biscuits obtained from purple wheat

“…Detection was performed at 520 nm, and quantification was made according to external standard method on the basis of standard calibration curve obtained by the injection of solutions at different concentration of cyanidin 3-O-glucoside (R 2 = 0.9991). Tentative identification of anthocyanin compounds was achieved by combining elution pattern, UV-Vis spectra and data reported in literature (Abdel-Aal et al, 2006;Coletta et al, 2013). Results were expressed as mg/kg.…”

Optimization of ultrasound-assisted extraction of polyphenols from spruce wood bark

“…Currently, agricultural and industrial residues such as buckwheat, almond hulls, straw and fruit peels, grape seed and grape skins are primary sources for obtaining valuable compounds [22][23][24][25]. Pan et al [26] demonstrated that UAE was an effective, reliable and feasible method for extracting the phenolic compounds from hawthorn seed with better results than classical extraction.…”