New Insights into Wine Color Analysis: A Comparison of Analytical Methods to Sensory Perception for Red and White Varietal Wines

Hensel, Marcel; Scheiermann, Marina; Fahrer, Jörg; Durner, Dominik

doi:10.1021/acs.jafc.3c01284

Cited by 6 publications

(1 citation statement)

References 39 publications

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“…Color is an important sensory factor and is the first impression to be observed in wine or ciders by humans; this often leads to consumption expectations and is correlated with quality [44]. Anthocyanin quantity and stability contribute to color and qualities in red wine and some fruit wines [45,46].…”

Section: Chromatic Dynamics During Fermentationmentioning

confidence: 99%

Fermentation Process Effects on Fermented McIntosh Apple Ciders

Wang,

Svyantek,

Miller

et al. 2024

Fermentation

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This research is the first study of McIntosh apple cider fermentation using different must treatments. The must materials included standard pressed juice, the common cider fermentation material, mash, direct from the apple shredder both with and without pectinase additions, and finally, pomace. These four treatments caused multiple differences from the standard hard ciders from juice, starting with the apple must characteristics, following through the yeast fermentation processes, and carried into the final ciders. Initial apple musts had different sugar content, pH, acids, total phenolics, and antioxidant activities. Although juice contained more total phenolics and had more antioxidant capabilities, it contained lower levels of yeast assimilable nitrogen. The sugar consumption dynamic changes had a differential dynamic trend but did not alter the capacity for complete apple cider fermentation. From the fermentation color dynamic changes, it indicated that must materials would have effects on color-changing amplitudes. Juice treatment had the largest changes from the must. Pomace and mash with pectinase had fewer color changes in multiple color values (L*, a*, b*). The mono phenolics in the final cider indicated that pomace ferments contained the least hydroxycinnamates but a similar amount of total flavanols as juice-fermented ciders. Cider from the juice contained the least flavonols, whereas the mash, both with and without pectinase treatments, had the largest amount of flavonols. This work will provide some applicable information for apple cider fermentation from the apple wastes in the cider industry.

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Section: Chromatic Dynamics During Fermentationmentioning

confidence: 99%

Fermentation Process Effects on Fermented McIntosh Apple Ciders

Wang,

Svyantek,

Miller

et al. 2024

Fermentation

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Wine metabolome and sensory analyses demonstrate the oenological potential of novel grapevine genotypes for sustainable viticulture in warm climates

Gómez,

Niederauer,

Minatel

et al. 2024

J Sci Food Agric

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BACKGROUNDGenetic breeding is essential to develop grapevine genotypes adapted to warm climates and resistant to pathogens. Traditionally cultivated Vitis vinifera is susceptible to biotic and abiotic stresses. Winemakers and consumers, however, perceive wines from non‐vinifera or hybrid cultivars as inferior. In this study, sensory analyses and comprehensive metabolite profiling by targeted and untargeted approaches were used to investigate the oenological potential of wines from grapes of genotypes developed throughout four breeding cycles to improve climate adaptation, sugar contents and berry color.RESULTSNovel genotypes had higher yields and the wines exhibited increased contents of polyphenols, including anthocyanins. Volatile monoterpenes in the wines decreased throughout breeding cycles in the absence of selective pressure. Polyphenol contents were higher in intermediate wines, with hydroxytyrosol contents reaching up to three times reported values. Mouthfeel attributes astringency, leafy taste, flavor and body, and persistency showed significant correlation with untargeted features. Supervised model‐based analyses of the metabolome effectively discriminate wines from distinct genetic origins.CONCLUSIONTaken together, the results demonstrate the potential of novel grapevine genotypes to a more sustainable viticulture and quality wine production in warm climates. Comprehensive metabolite profiling of the wines reveals that genotype clustering is dependent on the chemical class and that traits not submitted to selective pressure are also altered by breeding. Supervised multivariate models were effective to predict the genetic origin of the wines based on the metabolic profile, indicating the potential of the technique to identify biomarkers for wines from sustainable genotypes. © 2024 Society of Chemical Industry.

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