scholarly journals Influence of the micro-oxygenation dose and supplementation with oak staves of different potential of ellagitannin release on wine color and composition

2019 ◽  
Vol 12 ◽  
pp. 02012
Author(s):  
M. Navarro ◽  
A. Mena ◽  
T. Giordanengo ◽  
S. Gómez-Alonso ◽  
E. García-Romero ◽  
...  
Keyword(s):  
Total Phenolic ◽  
Color Intensity ◽  
Volatile Phenols ◽  
Furanic Compounds ◽  
Wine Color ◽  
Phenolic Index

Aliquots of a wine of Merlot were micro-oxygenated at two doses of oxygen (2.5 and 5.0 mg of O2/L.month) in the presence or not of oak staves of different potential ellagitannin release (PER) for three months. In general, micro-oxygenation increased the color intensity and stability probably because favor the formation of new pigments. The presence of staves increased the total phenolic index and the ellagitannin concentration, and this effect was higher when greater was the PER of the staves. Finally, the dose of microoxygenation only affects the concentration of total furanic compounds whereas the PER of the staves seems to determine the concentration of furanic compounds, volatile phenols and β-methyl-γ-octolactones.

scholarly journals Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

OENO One ◽  
2020 ◽  
Vol 54 (3) ◽  
Author(s):  
María Navarro ◽  
Adela Mena ◽  
Thomas Giordanengo ◽  
Sergio Gómez-Alonso ◽  
Esteban García-Romero ◽  
...  
Keyword(s):  
Measurement Method ◽  
Red Wine ◽  
Total Phenolic ◽  
Infrared Spectrometry ◽  
Volatile Composition ◽  
Volatile Phenols ◽  
Non Invasive ◽  
Wine Colour ◽  
Furanic Compounds ◽  
Invasive Measurement

Aim: The aim of the study was to evaluate the effect on wine colour and phenolic and volatile composition of supplementing a red wine with different oak staves - selected using a non-invasive measurement method based on infrared spectrometry (Oakscan system) - during a micro-oxygenation treatment.Methods and results: Aliquots of 165 liters of a Merlot wine were micro-oxygenated at two doses of oxygen (2.5 and 5.0 mg of O2/L.month) in the presence or not of oak staves of different potential ellagitannin release (PER) for three months. Micro-oxygenation generally increased colour intensity and stability, probably because it favours the formation of new pigments. The presence of staves increased the total phenolic index and the ellagitannin concentration and encouraged the combination of anthocyanins with flavanols. The greater the PER of the staves, the greater this effect was. Finally, the micro-oxygenation dose only affected the concentration of total furanic compounds, whereas the PER of the staves seemed to determine the concentrations of furanic compounds, volatile phenols and β-methyl-γ-octalactones. To be specific, the lower the PER of the staves, the higher the concentration of β-methyl-γ-octalactones (coconut notes) and the lower the concentration of furanic compounds (toasted nut notes) and volatile phenols (smoked notes). A sensory analysis of the wines confirmed this trend.Conclusions: The main conclusion is that it is possible to use a non-invasive measurement method based on infrared spectrometry oak staves for their potential release of ellagitannins, as well as different volatile substances.Significance and impact of the study: These results indicate that by choosing the staves winemakers can modulate both the structure and the aromatic profile of their wines.

scholarly journals The Effect of Elicitors and Canopy Management in the Chemical Composition of Vitis vinifera Red Varieties in Warm and Hot Areas in Spain

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1192
Author(s):  
Natalia Gutiérrez ◽  
Leyre López-de-Silanes ◽  
Carlos Escott ◽  
Iris Loira ◽  
Juan Manuel del Fresno ◽  
...  
Keyword(s):  
Climate Change ◽  
Chemical Composition ◽  
Vitis Vinifera ◽  
Climate Changes ◽  
Management Practices ◽  
Total Phenolic ◽  
Phenolic Fraction ◽  
Biological Origin ◽  
Phenolic Index ◽  
Canopy Management

Canopy management practices in vineyards, such as sprawling systems and shoot trimming, can change the accumulation of metabolites in grapes. The use of elicitors of biological origin on grapevines of Vitis vinifera red grape varieties may also modulate the chemical composition of the berries. These modifications are often observed in the accumulation of phenolic compounds, including pigments. Both technical approaches are alternatives involved in minimizing the effects of global climate change in warm areas. The increase of temperature related to climate change accelerates the accumulation of sugars, but produces unbalanced grapes. This work establishes the use of button sensors to monitor the climate changes occurring at grape cluster level. Together with climate monitoring, conventional instrumental analytical techniques are used to follow up the chemical composition and the phenolic fraction of grapes in four different production areas in Spain. The effect of either treatment seems variable and to be affected by external factors besides the treatment itself and the climate conditions. While there is a fine effect that correlates with the use of elicitors in varieties like Merlot and Tempranillo, there is minimal improvement observed in Tintilla de Rota. The total phenolic index increases were between 2.3% and 11.8% in the first two parcels. The same happened with the vineyard’s canopy management systems, with increased pigment accumulation and the total phenolic index rising (37.7% to 68.7%) after applying intense shoot trimming, or a variation in sugar concentrations when using sprawl conduction. This study aims to provide viticulturists and oenologists in particular, and farmers in general, with data on the field regarding the use of alternative sustainable practices in the cultivation of grapes. The techniques used involved 100% natural products without adjuvants. The benefits obtained from applying some of these practices would be to produce technically mature grapes despite climate changes, and the elaboration of more balanced wines.

scholarly journals The effect of grape ripening stage on red wine color

OENO One ◽  
2006 ◽  
Vol 40 (1) ◽  
pp. 15 ◽  
Author(s):  
Ana Belén Bautista-Ortín ◽  
José Ignacio Fernández-Fernández ◽  
José María López-Roca ◽  
Encarnación Gómez-Plaza
Keyword(s):  
Red Wine ◽  
Vitis Vinifera L ◽  
Cell Wall Degradation ◽  
Color Intensity ◽  
Fresh Weight ◽  
Physico Chemical ◽  
Yellow Color ◽  
Anthocyanin Concentration ◽  
Wine Color

<p style="text-align: justify;">The physico-chemical and chromatic characteristics of grapes (Vitis vinifera L. cv. Monastrell) harvested at six different degree of ripeness (from August 16 to October 24, 2002) and that of the wines obtained from these grapes have been studied. The grape anthocyanins content (mg/kg of berry fresh weight) was maximum in those grapes harvested on September 11 and 16 (804.1 and 822.6 mg/kg, respectively) and decreased for grapes harvested in October. However, the results showed that the grapes with the highest anthocyanin concentration did not lead to the highest colored wines. The wines elaborated from grapes harvested on October 16 (671.9 mg of anthocyanins per kg of berry fresh weight) had the best chromatic characteristics and better withstood aging in the bottle; the extent of cell wall degradation in overly matured grapes probably facilitated the extraction of phenolic compounds from skins. However, the chromatic quality of wines made from grapes harvested one week later (October 24, the most mature grapes) was lower than that from October 16, with lower color intensity (13%lower in the wine elaborated from grapes harvested in October 24) and a percentage of yellow color 6 % higher in this wine.</p>

scholarly journals Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3028 ◽  
Author(s):  
Rosa Perestrelo ◽  
Catarina Silva ◽  
José S. Câmara
Keyword(s):  
Solid Phase ◽  
Point Of View ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Grape Variety ◽  
Volatile Phenols ◽  
Starting Point ◽  
Furanic Compounds ◽  
The Impact ◽  
And Diffusion

In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS–SPME/GC–qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.

Fining of red wines: effects on their analytical and sensory parameters

OENO One ◽  
2011 ◽  
Vol 45 (1) ◽  
pp. 47 ◽  
Author(s):  
Asimenia Karamanidou ◽  
Stamatina Kallithraka ◽  
Efimia Hatzidimitriou
Keyword(s):  
Phenolic Content ◽  
Practical Interest ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Phenolic Composition ◽  
Red Wines ◽  
Grape Variety ◽  
Color Intensity ◽  
Wine Production ◽  
Fining Agent

<p style="text-align: justify;"><strong>Aim</strong>: The aim of the present study was to examine the influence of protein fining on selected quality parameters of wines made from indigenous Hellenic red grape varieties.</p><p style="text-align: justify;"><strong>Methods and Results</strong>: Three different commercial hydrolyzed gelatins and egg albumin were added to two young red wines at three concentrations commonly used in winemaking. The cultivars selected were Hellenic native <em>V. vinifera</em> species used for the production of high quality Appellation of Origin wines (Agiorgitiko and Xinomavro). All the quality parameters studied (anthocyanin concentration, color intensity and hue, ionization degree, total phenolic content, DPPH radical scavenging activity, tannin and polysaccharide concentration, gelatin and HCl indexes, as well as individual phenolic content) were significantly decreased after the addition of the fining agents. The decrease observed was mainly dependent on grape variety, which genetically determines the wine’s phenolic composition, and to a lesser extent on the fining agent used and the dosage applied. In general, treated wines obtained better scores in sensory analysis as compared to untreated ones, although statistically significant differences were only obtained in the Agiorgitiko wine regarding color intensity and hue, acidity, balance, aftertaste, and overall impression.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Wine quality parameters after fining were mainly influenced by the wine’s initial phenolic composition, which is determined mostly by grape variety.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The outcomes of such study might be of practical interest to winemakers since they could optimize red wine production technology by selecting the appropriate fining agent according to the specific phenolic profiles of the produced wines and thus improve their quality.</p>

Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 21-27 ◽  
Author(s):  
B. Puertas ◽  
R.F. Guerrero ◽  
M.S. Jurado ◽  
M.J. Jimenez ◽  
E. Cantos-Villar
Keyword(s):  
Relative Abundance ◽  
Red Wine ◽  
Sensory Attributes ◽  
Anthocyanin Content ◽  
Color Intensity ◽  
Warm Climate ◽  
Dry Ice ◽  
High Valuation ◽  
Color Enhancement ◽  
Wine Color

The effects of five novel winemaking technologies on color were evaluated. Cold soak maceration (CSM), dry ice maceration (DIM), prefermentative juice runoff (PJR), delestage (D), and extended maceration (EM) were the process assayed on grapes from Tempranillo variety cultivated in a warm climate zone. Enological and color parameters were determined at stemmed-crushed, pressed, bottled and after 4 months aged in bottle. Significant differences were found in color intensity, percentage of red and blue, and hue at each step of the process and for every technique when compared to the control wine. However, differences tended to decrease with aging. Eleven anthocyanins (glucosides and acylated) were identified, and five quantified by HPLC. Also the anthocyanin distribution in free anthocyanin (% FA), copigmented anthocyanin (% CA) and polimerizated anthocyanin (% PA) were studied. Differences were found for total anhocyanin content, not in their relative abundance. Winemaking processes affected wine's main sensory attributes. DIM achieved a remarkably high valuation for aspect at bottle time, while EM obtained very positive remarks with regards to aroma and persistence at aging DIM and PJR seemed to be the most promising techniques, but after 4-months aging in bottle only EM wine showed a high anthocyanin content.

scholarly journals Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 74
Author(s):  
Xu Qian ◽  
Fangyuan Jia ◽  
Jian Cai ◽  
Ying Shi ◽  
Changqing Duan ◽  
...  
Keyword(s):  
Principal Component ◽  
Sun Exposure ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Wine Aroma ◽  
Primary Role ◽  
Volatile Phenols ◽  
Aging Period ◽  
Hot Climate ◽  
Furanic Compounds

Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. The aim of this study was to characterize and differentiate the volatile composition of Cabernet Sauvignon wines from two clones (169 and 191) in Xinjiang, and to study their aromatic profile evolution during 12-month oak barrel aging period. Results showed that before aging, clone 169 wine contained higher concentrations of several alcohols and ethyl esters, while acetate esters and furanic compounds were higher in clone 191 wine. After aging, levels of many terpenes, norisoprenoids, volatile phenols and phenolic aldehydes were significantly higher in clone 169 wine than 191 wine. Aroma series analysis revealed that clone 169 wine exhibited higher floral and roasty aromas after aging, while clone 191 wine had stronger chemical aroma. Principal component analysis indicated that aging process played a primary role in the alteration of volatile profile in these wines. Clone played a secondary role and oak barrel had a tertiary contribution to the variation. The present work indicates that clone 169 is a better choice for producing high-quality aged Cabernet Sauvignon wine with intense and elegant aroma in Xinjiang.

scholarly journals Effect of a yeast industrial lysate on the evolution of red wines after bottling

OENO One ◽  
2005 ◽  
Vol 39 (2) ◽  
pp. 83
Author(s):  
Piergiorgio Comuzzo ◽  
Lara Tat ◽  
Franco Battistutta ◽  
Alex Tasso
Keyword(s):  
Yeast Cell ◽  
Cell Walls ◽  
Red Wines ◽  
Recent Application ◽  
Color Intensity ◽  
Phenolic Fraction ◽  
Conditioning Factors ◽  
Positive Effects ◽  
Wine Color ◽  
Short Times

<p style="text-align: justify;">The use of yeast polysaccharides in the stabilization of the phenolic fraction of red wines, is a recent application. Increasing amounts of an industrial product made by thermal lysis of yeast cell walls were added to two red wines: the effects on phenolic and coloring fraction were studied, in relation to bottle storage. The effects on wine color and astringency, showed strongly dependence to the characteristics of the wine and to the dosage; they were limited to short times of conservation. In fact, a loss in the positive effects on color intensity was observed during the bottle storage, probably as a result of the modifications in the colloidal equilibrium during conservation. The complexity of the conditioning factors makes other studies necessaries, in order to optimize this kind of technology.</p>

scholarly journals Modeling Phenols, Anthocyanins and Color Intensity of Wine Using Pre-Harvest Sentinel-2 Images

2021 ◽  
Vol 13 (23) ◽  
pp. 4951
Author(s):  
Sandra N. Fredes ◽  
Luis Á. Ruiz ◽  
Jorge A. Recio
Keyword(s):  
Cabernet Sauvignon ◽  
Spectral Indices ◽  
Color Intensity ◽  
Wine Quality ◽  
Wine Production ◽  
Total Anthocyanins ◽  
Productive Factor ◽  
Wine Color ◽  
Sentinel 2

The inclusion of technological innovation and the development of remote sensing tools in wine production are an efficient and productive factor that supports the production and improves the quality of the wine produced. In this study we explored models based on Sentinel-2 image bands and spectral indices to estimate key wine quality variables, such as phenols (TP), anthocyanins (TA) and color intensity (CI), providing different sensory characteristics of wine. Two Cabernet Sauvignon wine harvest seasons were studied, 2017 and 2018, and models with coefficients of determination (R2) higher than 60% were obtained for color intensity and total anthocyanins during the first season, both in a period very close to harvest during the first days of April, so the high periodicity of Sentinel 2 becomes strategic. In addition, homogeneous sectors can be identified in the plots for selective harvesting and thus the winery space can be programmed appropriately. These results suggest further work on the number of samples in order to transform it into a useful tool with the potential to define a differentiated harvest and estimate the accumulation of phenolic compounds and the intensity of wine color, key elements in the final quality of the wine.

scholarly journals PENGARUH PERBANDINGAN BAHAN DENGAN PELARUT ASETON TERHADAP TOTAL FENOLIK, WARNA DAN KLOROFIL EKSTRAK Sargassum polycystum

2018 ◽  
Vol 6 (2) ◽  
pp. 103
Author(s):  
I Putu Fajardhiputra Hernes ◽  
Lutfi Suhendra ◽  
Luh Putu Wrasiati
Keyword(s):  
Chlorophyll A ◽  
Total Phenolic ◽  
Chlorophyll B ◽  
Total Chlorophyll ◽  
Color Intensity ◽  
Marine Waters ◽  
Sargassum Polycystum ◽  
Randomized Design ◽  
Implementation Time ◽  
Comparative Treatment

Seaweed is one of the biological resources that its existence is very abundant in all marine waters in Indonesia. One of them is Sargassum polycystum which is a type of brown algae (Phaeophyceae). The purpose of this study was to determine the effect of comparison the material with the solvent to the color content, the total phenolic and chlorophyll of Sargassum polycystum extract, and to determine the comparative treatment of the material with best solvent to produce Sargassum polycystum extract. This experiment uses a simple Group Randomized Design (GRD) consisting 5 comparisons of materials with the acetone (w/v) ie (1:9), (1:11), (1:13), (1:15), (1:17). Furthermore, the treatment is repeated as much as 3 times based on implementation time, to obtained 15 units of experiments. The results showed the ratio of material with the solvent had a very significant effect (P<0.01) on the rendement parameters, brightness (L*), redness (a*), yellowishness (b *), total phenolic, chlorophyll a and total chlorophyll. The results had significant effect (P<0.05) shown on chlorophyll b parameters. The best treatment was obtained from the treatment with the highest value on several parameters tested ie, yield, total phenolic and chlorophyll content. Comparison of material with acetone solvent (1:15) (w/v) was the best treatment with yield of 2.27%, color intensity (L*) 5.08, (a*) -5.62, (b*) 54.00, total phenolic 0.95 mgGAE / 100g, chlorophyll a 279 ppm, chlorophyll b 134 ppm and total chlorophyll 310 ppm. Key words: Sargassum polycystum, compounds bioactive, comparison of material with solvent.

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