Comprehensive Multivariate Analysis of Red Wine Phenolic Composition, Color and Quality Components With Simultaneous Absorbance and Fluorescence Excitation Emission Mapping

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

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Red wine phenolic composition: the effects of summer pruning and cluster thinning

Ciencia e investigación agraria ◽

10.4067/s0718-16202014000200010 ◽

2014 ◽

Vol 41 (2) ◽

pp. 19-20 ◽

Cited By ~ 2

Author(s):

Pablo M. Cañón ◽

Álvaro S. González ◽

José A. Alcalde ◽

Edmundo Bordeu

Keyword(s):

Red Wine ◽

Phenolic Composition ◽

Cluster Thinning

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Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part I: phenolic composition

European Food Research and Technology ◽

10.1007/s00217-008-0822-1 ◽

2008 ◽

Vol 227 (4) ◽

pp. 1077-1083 ◽

Cited By ~ 8

Author(s):

M. S. Pour Nikfardjam ◽

G. J. Pickering

Keyword(s):

Red Wine ◽

Phenolic Composition ◽

Commercial Yeast

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The phenolic composition of red wine vinegar produced in barrels made from different woods

Food Chemistry ◽

10.1016/j.foodchem.2008.01.013 ◽

2008 ◽

Vol 109 (3) ◽

pp. 606-615 ◽

Cited By ~ 56

Author(s):

Ana B. Cerezo ◽

Wendu Tesfaye ◽

M. Jesús Torija ◽

Estíbaliz Mateo ◽

M. Carmen García-Parrilla ◽

...

Keyword(s):

Red Wine ◽

Phenolic Composition ◽

Wine Vinegar

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Evolution of Phenolic Composition of Red Wine during Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity

Journal of Agricultural and Food Chemistry ◽

10.1021/jf201383e ◽

2011 ◽

Vol 59 (12) ◽

pp. 6550-6557 ◽

Cited By ~ 55

Author(s):

Baoshan Sun ◽

Ana C. Neves ◽

Tiago A. Fernandes ◽

Ana L. Fernandes ◽

Nuno Mateus ◽

...

Keyword(s):

Antioxidant Activity ◽

Red Wine ◽

Sensory Properties ◽

Phenolic Composition ◽

And Storage

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Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips

OENO One ◽

10.20870/oeno-one.2006.40.1.881 ◽

2006 ◽

Vol 40 (1) ◽

pp. 25 ◽

Cited By ~ 4

Author(s):

G. De Coninck ◽

António Manuel Jordão ◽

Jorge Manuel Ricardo-da-Silva ◽

Olga Laureano

Keyword(s):

Wood Species ◽

Red Wine ◽

Wood Chip ◽

Quercus Petraea ◽

Sensory Properties ◽

Wood Chips ◽

Taste Intensity ◽

Quercus Pyrenaica ◽

Phenolic Composition ◽

Oak Wood

<p style="text-align: justify;">A red wine was matured in contact with 4 g/L of oak wood chips from Portuguese (Quercus pyrenaica Willd.), French (Quercus petraea L.) and a mixture (50:50) of this two oak wood species, during 13 weeks, in order to evaluate the effects of these different oak wood chip species (specially Portuguese oak wood) on the phenolic composition evolution of the wine and in their sensory properties. In general, for the phenolic compounds studied, it wasn't possible to detect remarkable differences between the control wine (aged without oak wood chips) and the wines aged in contact with the two oak wood chips species used. However, for non-flavonoid phenols, the presence of oak wood chips contributed to an increase of these compounds in red wines. The influence of oak wood chips in anthocyanins evolution were similar for all wines, except for malvidin-3-glucoside, which decrease was more evident for the wine aged in contact with oak wood chips. The oak wood chips species and the chips concentration used in this study, didn't affect the proanthocyanidin contents in the wines during the time considered.</p><p style="text-align: justify;">Sensory results showed that, the wines aged in contact with Portuguese and French oak wood chips and the mixture of this two oak wood species, differed significantly from the control wine in several sensorial characteristics. The wines aged in contact with wood chips showed a higher punctuation values for intensity, toasted, wood and vanillin aroma, taste intensity and global appreciation. This positive effect was more evident for wines aged with Portuguese oak wood chips. Probably this results, suggest that the Portuguese oak wood samples species (Quercus pyrenaica Willd.) used could be considered suitable for barrel production because it has a positively effect in sensorial red wine attributes. Thus with this study we tried to contribute for understand the Portuguese oak wood role in red wine characteristics.</p>

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Effect of Addition of Commercial Grape Seed Tannins on Phenolic Composition, Chromatic Characteristics, and Antioxidant Activity of Red Wine

Journal of Agricultural and Food Chemistry ◽

10.1021/jf1038037 ◽

2010 ◽

Vol 58 (22) ◽

pp. 11775-11782 ◽

Cited By ~ 27

Author(s):

Ana C. Neves ◽

Maria I. Spranger ◽

Yuqing Zhao ◽

Maria C. Leandro ◽

Baoshan Sun

Keyword(s):

Antioxidant Activity ◽

Red Wine ◽

Grape Seed ◽

Phenolic Composition

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Effect of addition of overripe seeds from white grape by-products during red wine fermentation on wine colour and phenolic composition

LWT ◽

10.1016/j.lwt.2017.06.019 ◽

2017 ◽

Vol 84 ◽

pp. 544-550 ◽

Cited By ~ 9

Author(s):

Francisco J. Rivero ◽

Belén Gordillo ◽

M. José Jara-Palacios ◽

M. Lourdes González-Miret ◽

Francisco J. Heredia

Keyword(s):

Red Wine ◽

Wine Fermentation ◽

Phenolic Composition ◽

Wine Colour ◽

By Products

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The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

Food Chemistry ◽

10.1016/j.foodchem.2016.10.113 ◽

2017 ◽

Vol 221 ◽

pp. 1723-1732 ◽

Cited By ~ 12

Author(s):

Raquel Del Pino-García ◽

María L. González-SanJosé ◽

María D. Rivero-Pérez ◽

Javier García-Lomillo ◽

Pilar Muñiz

Keyword(s):

Heat Treatment ◽

Antioxidant Capacity ◽

Red Wine ◽

Phenolic Composition

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THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES

Journal of Applied Life Sciences and Environment - Summer ◽

10.46909/journalalse-2021-006 ◽

2021 ◽

Vol 185 (1) ◽

pp. 63-69

Author(s):

Iulia Maria CERBU ◽

Valeriu COTEA ◽

Catalin Ioan ZAMFIR ◽

Marius NICULAUA ◽

Ioana CALIN ◽

...

Keyword(s):

Red Wine ◽

Extraction Process ◽

Pinot Noir ◽

Cabernet Sauvignon ◽

Phenolic Composition ◽

Red Wines ◽

Process Technology ◽

Useful Components ◽

Grape Varieties

Grapes, the quintessential quality factor in winemaking, are found in certain areas of the globe where viticulture thrives. The quality of wine products is directly influenced by the quality of the grapes, their process technology, the care and the quality of the premises and equipment used, as well as the conditions for the storage and use of the wines. In most red wine-making processes, it is preferred that the maceration process is accompanied by the fermentation process, as increase in the alcohol content favours the intensification of the extraction process. For this reason, both processes are combined in a single technological operation known as maceration-fermentation. The largest amount of polyphenolic compounds of wine, anthocyanins and tannins comes from the solid parts of the grapes - the skins and seeds, and these have a decisive influence on the phenolic character of wines. Maceration is a fractional extraction which leads to the dissolution of the useful components of the grapes, which give the flavour, colour and taste typical of red wine. The aim of this research was to analyse the effect of different techniques of maceration fermentation on the phenolic composition of red wines obtained from Merlot, Pinot noir and Cabernet Sauvignon grape varieties in Copou-Iasi vineyard compared to red wines obtained from the same varieties in Murfaltar vineyard, located in the northeast and south of Romania, respectively. Wines obtained by maceration-fermentation in rotating tanks have higher values of the Folin-Ciocâlteu index (wines obtained from Pinot noir) in contrast to those obtained by the classical maceration-fermentation technique (wines obtained from Merlot and Cabernet Sauvignon).

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