Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé wines

Untargeted Metabolomics Approach Using UHPLC-HRMS to Unravel the Impact of Fermentation on Color and Phenolic Composition of Rosé Wines

“…Similar differences in phenolic profiles have been observed between Syrah, Cinsault, and Grenache musts and wines obtained respectively after 2 h, 8 h, and 12 h of maceration in an earlier study [7], suggesting that these differences are related to varietal characteristics. Indeed, Grenache has been reported to contain higher levels of hydroxycinnamic acids than the other two varieties, especially when considering must composition [15].…”

“…Extraction also impacts phenolic composition and color, as shown by the increase in absorbance values with the extent of pressing [7]. Accordingly, the TPI values of Cinsault musts higher than those of Grenache musts [7] reflected higher extraction rates due to longer maceration (12 h versus 2 h for Syrah and 8 h for Grenache, 4 h for all three musts in the present study). However, Molecules 2023, 28, 5748 5 of 16 in spite of the shorter maceration (2 h) used in the earlier study, Syrah musts contained higher levels of total phenols and total red pigments than that described in the present work, which was likely due to differences in the grape composition or to the higher SO 2 level, protecting phenolic compounds against oxidation during must preparation.…”

“…These data suggest a higher extent of oxidation in LSW, resulting in an increased degradation of red pigments combined with the formation of yellow pigments. A previous study [7] showed the same color differences between musts and wines from Grenache, Cinsault, and Syrah, although maceration times were different, suggesting that these differences primarily reflect varietal differences in terms of phenolic composition and extractability.…”

“…Moreover, compared to other common varieties, Syrah grapes have been reported to contain high levels of anthocyanins, which are also highly extractible [9]. Extraction also impacts phenolic composition and color, as shown by the increase in absorbance values with the extent of pressing [7]. Accordingly, the TPI values of Cinsault musts higher than those of Grenache musts [7] reflected higher extraction rates due to longer maceration (12 h versus 2 h for Syrah and 8 h for Grenache, 4 h for all three musts in the present study).…”

“…The same methodology was used in combination with high performance size-exclusion chromatography coupled to UV-visible spectrophotometry to investigate color and phenolic composition changes occurring during the alcoholic fermentation of rosé musts [7]. This was performed on Grenache, Cinsault, and Syrah grapes, which are commonly used for the production of Provence rosé wine and selected for their different color potential [8].…”