The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine

Samoticha, Justyna; Chmielewska, Joanna; Oszmiański, Jan

doi:10.1007/s00217-016-2817-7

Cited by 21 publications

(10 citation statements)

References 25 publications

(60 reference statements)

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“…Thermovinification [74,75] and flash release [68,76,77] techniques have also been examined in terms of their enhancement of tannin extraction. Thermovinification, along with pulsed electrical-field and enzyme treatment, were all shown to have higher rates of phenolic extraction over a control fermentation [74].…”

Section: Vitis Viniferamentioning

confidence: 99%

“…Further experiments into the effect of the thermovinification portion of the treatment revealed that a longer heat treatment (9 min at 95 • C vs. 6 min at 95 • C) increased the extraction of proanthocyanidins into the must, however, this result was short-lived, and after 1 day of fermentation, the proanthocyanidin concentration was the same for both flash release treatments. Pinot Noir and flash release treatments have also been investigated [76]. Overall, there was an increase in flavan-3-ol concentration in must and directly after fermentation for treated samples.…”

Section: Vitis Viniferamentioning

confidence: 99%

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Chemistry and Reactivity of Tannins in Vitis spp.: A Review

Watrelot

Norton

2020

Molecules

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Tannins are a group of polyphenols found in fruits, leaves, trees, etc., well known in the leather industry and in apples, persimmons and grapes, because of their capacity to interact with other polyphenols or other components either from the food product or from saliva. Prior to being able to interact with other compounds, tannins have to be extracted from the food matrix, which depends on their chemistry, as well as the chemical structure of other components, such as cell wall material and proteins. Vitis vinifera grapes are commonly grown around the world and are used in winemaking, providing good quality wines with different levels of tannins responsible for the final wine’s astringency. Many studies have focused on tannins extractability and retention with cell wall material, and the reactivity of tannins with proteins in Vitis vinifera grapes and wine, but there are very few reports for other Vitis species. However, depending on the environmental characteristics of certain regions, Vitis hybrid grapes are grown and used to produce wines more and more. This review focuses on the comparison of the chemistry of tannins, and their reactivity with other macromolecules in Vitis species.

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Section: Vitis Viniferamentioning

confidence: 99%

Section: Vitis Viniferamentioning

confidence: 99%

Chemistry and Reactivity of Tannins in Vitis spp.: A Review

Watrelot

Norton

2020

Molecules

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“…Mawdsley et al (2019) recently reported similar values for 1-year old Pinot noir wines from one site in California over three vintages (2016)(2017)(2018). In contrast, Samoticha et al (2017) reported lower alcoholic grade and higher titrable acidity for 1-year old Pinot noir wines from Poland produced during the 2014 vintage with a comparable maceration period. Such reports confirm that while genotype is crucial, geography, climate and vintage also affect wine chemistry and sensorial quality.…”

Section: Introductionmentioning

confidence: 75%

“…The complete listing is available in Supplementary Table 1 (ST-1). All these compounds are widely known to be main constituents of red wines and have been selected for having been previously reported as the most abundant polyphenols in Pinot noir wines (Samoticha et al, 2017;Van Leeuw et al, 2014;Kemp et al, 2011). Data for these parameters are graphically summarised in Figure 5, allowing a comparison of the data spread for the three vintages.…”

Section: Lc-ms Analysismentioning

confidence: 99%

Chemical description and organoleptic evaluation of Pinot noir wines from different parts of Italy: a three year investigation

Serni¹,

Pedri²,

Valls³

et al. 2020

OENO One

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Aim: this work gives a chemical description and sensory evaluation of several Pinot noir wines from different parts of Italy. For three subsequent years (2016-2018) the wine samples were submitted for in an Italian annual national Pinot noir competition aiming to define the best Pinot noir red wine from Italy. All of the wine samples were 3-years old (from vinification) at the moment they were analysed and evaluated; they were also registered for the competition the same year they were put on the market.Methods and results: all the wines were evaluated by a tasting panel composed of oenologists and wine experts, using the overall sensory quality as the descriptor. For the chemical screening, standard oenological chemical parameters (total acidity, colour, alcohol degree, total phenolic content, tannin indexes, etc.) and the content of the most abundant phenolic molecules by means of LC-MS analysis (triple quadrupole with internal standards) were determined. Pinot noir red wines produced from different parts of Italy showed a high variability for most standard wine chemical parameters considered, while the content of most single phenolic constituents was more retained and consistent with data from literature; except for t-resveratrol, which was significantly higher in our analyses, and delphinidin-3-glucoside, which was lower. Moreover, changes regarding the corresponding wines from the three vintages were noted. A correlation between the chemical parameters and the tasting panel results was also attempted. The results from a statistical analysis confirmed that alcoholic content, malvidin-3-glucoside and total anthocyanins had the highest positive impact on quality scores, while gallic acid, color tonality and total phenolic content had the highest negative.Conclusions: our results indicate that most wine producers have a conservative attitude with very slight differences found in the corresponding wines over the three years of investigation. The strong effects of agronomical, winemaking and ageing processes on chemical and sensorial features of Pinot noir red wines from Italy were also clearly shown. Compared to other monovarietal Pinot noir red wines from the same temperate area, single polyphenol content tended to be more retained than most standard chemical parameters.Significance and impact of the study: an overall quality assessment of a monovarietal wine, with its typicity as the main goal of a sensorial investigation, appears to be different from an objective quality assessment carried out by trained professional personnel using single standardised descriptors. Positive and negative correlations exist between sensorial judgement and chemical parameters, and the multiple linear regression model revealed relationships between the wine score and the set of the most important wine score description parameters.

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“…Our previous phytochemical study showed that polyphenols might be the main secondary metabolites next only to the polysaccharide in DHS . Polyphenol is an important bioactive metabolite for plant medicines and can be used to reduce the risk of ageing, chronic gastric conditions, hyperlipidemia, various cancers and cardiovascular diseases, and also contribute to the antioxidant activity of many plant medicines . Thus, the total polyphenol (TP) content would be another essential quality assessment criterion besides polysaccharide for DHS …”

Section: Introductionmentioning

confidence: 99%

Assessment of ATR‐NIR and ATR‐MIR spectroscopy as an analytical tool for the quantification of the total polyphenols in Dendrobium huoshanense

Hao

Chen

2020

Phytochemical Analysis

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In this study, the potentiality of applying attenuated total reflectance near‐infrared (ATR‐NIR) and attenuated total reflectance mid‐infrared (ATR‐MIR) techniques combined with a partial least squares (PLS) regression technology to quantify the total polyphenols (TPs) in Dendrobium huoshanense (DHS) was investigated and compared. The real TP contents in the DHS samples were analysed using methods of reference. The capability of the two IR spectroscopic techniques to quantify the TPs in DHS was assessed by the root‐mean‐square error of calibration (RMSEC) and determination coefficients (R2). The results showed that both NIR and MIR might be used as a fast and simple tool to replace traditional chemical assays for the determination of the TP contents in DHS, and the best NIR model showed slightly better prediction performance [root‐mean‐square error of prediction (RMSEP): 0.307, R2: 0.9122, ratio performance deviation (RPD): 4.43] than the best MIR model (RMSEP: 0.440, R2: 0.9069, RPD: 3.09). Results from this study indicated that both the NIR and MIR models could be used to quantify the TP in DHS, and ATR‐NIR appeared to be the more predominant and more robust technique for the quantification of the TP in DHS.

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The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine

Cited by 21 publications

References 25 publications

Chemistry and Reactivity of Tannins in Vitis spp.: A Review

Chemistry and Reactivity of Tannins in Vitis spp.: A Review

Chemical description and organoleptic evaluation of Pinot noir wines from different parts of Italy: a three year investigation

Assessment of ATR‐NIR and ATR‐MIR spectroscopy as an analytical tool for the quantification of the total polyphenols in Dendrobium huoshanense

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