The Effect of Temperature on the Color of Red Wines

Czibulya, Zsuzsanna; Kollár, László; Nikfardjam, Martin Pour; Kunsági‐Máté, Sándor

doi:10.1111/j.1750-3841.2012.02826.x

Cited by 8 publications

(3 citation statements)

References 19 publications

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“…Since the wines have been prepared in the same way and always compared to a control wine with no pesticide residues, we can consider that effects in the variations of the phenolic compounds are due solely to the presence or non presence of the fungicides studied and not to any influence of the temperature of the vinification, duration of the maceration or pH of the must (Bischescu, Bahrim, Stanciuc, & Rapeanu, 2013;Czibulya, Kollar, Nikfardjam, & Kunsagi-Mate, 2012;Kontoudakis et al, 2011;Plavsa, Jurinjak, Antunovic, Persuric, & Ganic, 2012;Xianona & Weibiao, 2014).…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides

et al. 2015

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Section: Phenolic Compoundsmentioning

confidence: 99%

Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides

et al. 2015

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“…The presence of ethanol acts against co-pigmentation, while acylated anthocyanins quickly disappear in several months after the end of fermentation [41,110]. Also, the amount of anthocyanins in red wines drops faster in the first years of bottle aging [123], reaching a minimum value of 0-50 mg/L [41]. Free anthocyanins may react with compounds containing diacetyl groups (CH 3 -CO-CO-CH 3 ), giving rise to castavinols that are not present in grapes but may spontaneously form in some red wines during aging in wood barrels [41,110].…”

Section: Factors Affecting Polyphenol Concentration and Distribution mentioning

confidence: 99%

Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines

Palade

Popa

2018

Beverages

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Like any other food/feed matrix, regardless of the employed analytical method, wine requires authentication strategies; a suitable qualitative and quantitative analysis represents the fingerprint which defines its identity. Until recently, fingerprinting approaches using liquid chromatography applications have been regarded as an effective tool for the assessment of wines employing polyphenol profiles. These profiles are of considerable importance for grapes and wines as they influence greatly the color, sensory, and nutritional quality of the final product. The authenticity and typicity characters are fundamental characteristics, which may be evaluated by the use of polyphenol fingerprinting techniques. Under these conditions, the evolution of polyphenols during the red wine elaboration and maturation processes shows a high importance at the level of the obtained fingerprints. Moreover, the environment factors (vintage, the area of origin, and variety) and the technological conditions significantly influence wine authenticity through the use of polyphenol profiles. Taking into account the complexity of the matter at hand, this review outlines the latest trends in the polyphenol fingerprinting of red wines in association with the transformations that occur during winemaking and storage.

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“…Polyphenols control the color, aroma, bitterness, and taste, acting as photoprotective pigments and antioxidants and playing an essential role in wine quality [11]. Also, phenolic composition of wines influenced their color stability and browning reactions and higher polyphenolic content helps to stabilize the wine against detrimental temperature effects [12]. Phenolic compounds can be successfully used for wine authenticity assessment as they are characteristic for the type of wine and can provide information on geographical origin [13].…”

Section: Introductionmentioning

confidence: 99%

The Influence of the Variety, Vineyard, and Vintage on the Romanian White Wines Quality

Hosu

Floare-Avram

Măgdaş

et al. 2016

Journal of Analytical Methods in Chemistry

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The wine is one of the most consumed drinks over the world, being subjected to falsification or adulteration regarding the variety, vintage, and geographical region. In this study, the influence of different characteristics of wines (type, production year, and origin) on the total phenolic content, total flavonoids content, antioxidant activity, total sugars content, pH, and 18O/16O isotopic ratio was investigated. The differentiation of selected wines on the basis of tested parameters was investigated using chemometric techniques, such as analysis of variance, cluster analysis, and principal component analysis. The experimental results are in agreement with other outcomes and allow concluding that variety and vineyard have the major influence on the studied parameters, but, also, statistical interaction effect between year and vineyard and year and variety is observed in some cases. The obtained results have demonstrated that these parameters together with chemometric techniques show a significant potential to be used for discrimination of white wines.

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The Effect of Temperature on the Color of Red Wines

Abstract: This research can be applicable to estimate the optimal temperature of red wines during storage and transport.

Cited by 8 publications

References 19 publications

Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides

Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides

Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines

The Influence of the Variety, Vineyard, and Vintage on the Romanian White Wines Quality

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