The origin of pinking phenomena in white wines: An update

Pinking is the term used to describe the appearance of a salmon-red blush color that may appear in bottled white wines, produced solely from white grape varieties. It is perceived as an undesirable phenomenon for both, wine consumers and winemakers. Although with seasonal and regional variations, the pinking has been observed worldwide, with predominance in white wines produced from Vitis vinifera L. grape varieties. The pinking origin of Síria white grapes has been studied in detail and it has been shown that the origin of the pinking phenomenon in white wines from Vitis vinifera L. Síria grape variety are anthocyanins, mainly malvidin-3-O-glucoside. The minimum amount of anthocyanins needed for the visualization of the wine pink color was 0.3 mg/L. Further studies in other white monovarietal wines that occasionally suffer from this defect, like white wine from Malvasia Fina grape variety, Loureiro grape variety, Sauvignon Blanc grape variety and Albariño grape variety, have shown that this wines produced from this grape varieties also show low amounts of anthocyanins, mainly malvidin-3-O-glucoside. These results show that the presence of low but visible detectable anthocyanins as the origin of the pinking phenomena is also observed in other white grape varieties besides that of Síria.

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Effect of grape variety (Vitis vinifera L.) and grape pomace fermentation conditions on some volatile compounds of the produced grape pomace distillate

OENO One ◽

10.20870/oeno-one.2004.38.4.912 ◽

2004 ◽

Vol 38 (4) ◽

pp. 225 ◽

Cited By ~ 1

Author(s):

Maria Gerogiannaki-Christopoulou ◽

Nikolaos V. Kyriakidis ◽

Panagiotis E. Athanasopoulos

Keyword(s):

Citric Acid ◽

Vitis Vinifera ◽

Volatile Compounds ◽

Internal Standard ◽

Grape Pomace ◽

Grape Variety ◽

Ionization Detector ◽

Flame Ionization ◽

Grape Varieties

Agrape pomace distillate was produced from 4 Greek white grape varieties (Vitis vinifera L.). Pomace was fermented with and without addition of citric acid, acting as an antibacterial agent, during fermentation. Fermented grape pomace was distilled in a traditional copper distillation apparatus.. Five major volatile compounds, including methanol, were measured. Pentanol-3 was used as an internal standard. Flame ionization detector (FID) coupled to capillary gas chromatography was used for determination of five volatile distillate components. The addition of citric acid resulted in the reduction of methanol content by about 15%. All the other components studied did not affect in any appreciable degree.

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Color change of bottled white wines as a quality indicator

OENO One ◽

10.20870/oeno-one.2020.54.3.3367 ◽

2020 ◽

Vol 54 (3) ◽

pp. 543-551

Author(s):

Antonios Kanavouras ◽

Frank Coutelieris ◽

Eleni Karanika ◽

Yorgos Kotseridis ◽

Stamatina Kallithraka

Keyword(s):

Storage Temperature ◽

Color Change ◽

Colour Change ◽

Storage Conditions ◽

White Wine ◽

Grape Variety ◽

White Wines ◽

Root Cause ◽

Different Temperatures ◽

One Year

Aim: The present work aimed to estimate the probability of bottled white wine exhibiting acceptable colour change during a certain predefined time using a predictive model based on a descriptive mathematically expressed theory.Materials and methods: Nine mono-varietal Greek white wines (produced by three varieties) were bottled and stored at two different temperatures (20 and 30 °C). Their absorbance at 420 nm (A420) was recorded every three months for 12 months. Results were processed by applying the root cause analysis versus storage conditions. Furthermore, a predictive mathematical model was adapted to the experimental data based on the probability of the product showing browning-index values higher than a specific threshold during its shelf life.Results: As expected, the absorbance at 420 nm increased with time, while the elevated storage temperature had a significant effect on colour alteration. The browning rate was dependent on grape variety. When storage temperature was 20 °C, a lower A420 increase was observed for Sauvignon blanc wine, while at 30 °C, browning was higher. Assyrtiko wines were more resistant to colour change at both temperatures. The probability of a bottled product maintaining an acceptable colour change by the end of one year, was used as a measure of its quality. A very successful fit was achieved between mathematical and experimentally obtained data for shelf life predictions.Significance and impact of the study: The modelling of the experimental results, as well as the exploitation of this fitting to make predictions independently of the specific results, indicate that storage temperature will potentially impact the colour of wines over time, depending on the evolution of the absorbance values at 420 nm. For the wine sector, the selection of the appropriate storage conditions for a given grape variety is an important factor to take into consideration.

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Classification of Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on the Analysis of Phenolic Compounds by UPLC-PDA-MS/MS

Molecules ◽

10.3390/molecules25061342 ◽

2020 ◽

Vol 25 (6) ◽

pp. 1342 ◽

Cited By ~ 3

Author(s):

Anna Stój ◽

Ireneusz Kapusta ◽

Dorota Domagała

Keyword(s):

Cluster Analysis ◽

Phenolic Compounds ◽

Vitis Vinifera ◽

Hierarchical Cluster Analysis ◽

Hierarchical Cluster ◽

Malolactic Fermentation ◽

Red Wines ◽

Grape Variety ◽

Grape Varieties

The authentication of grape variety from which wine is produced is necessary for protecting a consumer from adulteration and false labelling. The aim of this study was to analyze phenolic compounds in red monovarietal wines produced from Zweigelt (Vitis vinifera) and Rondo (non-Vitis vinifera) varieties while using the UPLC-PDA-MS/MS method and to assess whether these wines can be classified according to grape variety that is based on chemometric analysis. Fifty-five phenolic compounds belonging to five classes—anthocyanins, flavonols, flavan-3-ols, phenolic acids, and stilbenes—were identified and quantified in Zweigelt and Rondo wines. The wines of the Zweigelt variety were characterized by lower concentrations of phenolic compounds than those of the Rondo variety. Furthermore, wines of the Zweigelt variety contained the highest concentrations of flavan-3-ols, and wines of the Rondo variety—the highest concentrations of anthocyanins. Hierarchical cluster analysis (HCA) revealed that Zweigelt wines and Rondo wines formed two separate groups. The Rondo group was divided into two subgroups, differing in type of malolactic fermentation (spontaneous or induced). Phenolic compounds analysis by means of UPLC-PDA-MS/MS combined with HCA is a useful tool for the classification of red wines that were produced from Zweigelt and Rondo grape varieties, regardless of yeast strain and type of malolactic fermentation.

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Pruning affects the vegetative balance of the wine grape (Vitis vinifera L.)

Agronomía Colombiana ◽

10.15446/agron.colomb.v32n2.43359 ◽

2014 ◽

Vol 32 (2) ◽

pp. 180-187 ◽

Cited By ~ 3

Author(s):

Pablo Antonio Serrano-Cely ◽

Fabio Emilio Forero-Ulloa ◽

Johana Arango ◽

Ángela Milena Puerto

Keyword(s):

Vitis Vinifera ◽

Statistical Design ◽

Production Quality ◽

Fruit Production ◽

Vitis Vinifera L ◽

Wine Grape ◽

Wine Grapes ◽

Sauvignon Blanc ◽

Productive Potential ◽

Grape Varieties

The cultivation of grapes for the production of wine at altitudes between 2,200 and 2,600 masl started in the department of Boyacá in 1982. Quality wines are produced by the Ain Karim Vineyard in Ricaurte High. It is necessary to have wine grapes that possess suitable organoleptic compounds at harvest in order to guarantee quality grape must that can be converted into wine. For this, it is necessary to have a suitable ratio between the inflows and the outflows and to guarantee production, quality and vegetative sustainability over time, conserving the equilibrium and benefiting the productive potential of the vineyard. This study aimed to evaluate the productive and vegetative balance effect in the wine grape varieties (Vitis vinífera L.) Cabernet Sauvignon and Sauvignon Blanc in Sutamarchán-Boyacá, considering different pruning types (short, long, and mixed). A bifactorial, completely random statistical design was used. At the time of harvest, the fruit production and pruned wood were evaluated. The long-pruned vines presented the best behavior and the most balanced inflow/outflow ratio, while Sauvignon Blanc demonstrated a better productive yield. Meanwhile, the short and mixed prunings presented the better values for the ravaz index, indicating that they are more suitable for the conditions of the region, allowing for sustainability during the productive cycles of the wine grapes.

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Impact of white wine macromolecules on fractionation performance of ultrafiltration membranes

OENO One ◽

10.20870/oeno-one.2011.45.3.1493 ◽

2011 ◽

Vol 45 (3) ◽

pp. 181

Author(s):

Johannes De Bruijn ◽

José Martínez-Oyanedel ◽

Cristina Loyola ◽

Francisco Lobos ◽

Javier Seiter ◽

...

Keyword(s):

Protein Aggregation ◽

Membrane Filtration ◽

New Technology ◽

White Wine ◽

White Wines ◽

Sauvignon Blanc ◽

Heat Stable ◽

Specific Proteins ◽

Haze Formation ◽

Uf Membranes

Aim: The aim of this study was to investigate the performance of ultrafiltration (UF) membranes to achieve a selective separation of macromolecules from Sauvignon blanc wine into stable and unstable fractions and to characterize the main compounds separated.Methods and results: The macromolecules from two Sauvignon blanc wines (Curicó Valley and Casablanca Valley, Chile) were separated by a cascade of UF membranes into three nominal fractions (10-30, 30-100 and 100-300 kDa). These fractions were characterized by native and SDS electrophoresis and membrane performance was evaluated by protein rejection and transmission. Separation by UF allowed the concentration of thermally unstable proteins in the 10-30 kDa retentate fraction, increasing heat induced haze by 8.9 fold, while heat stable glycoproteins were concentrated into the 100-300 kDa retentate fraction, reducing heat induced haze by 5.3 fold compared to unfiltered wine. The retention of high macromolecular species by the UF membrane with a 100 kDa molecular weight cut-off contributed to increased protein aggregation in the filtered wines.Conclusion: The concentration and purification of anti-hazing compounds by membrane filtration seem to be a new technology to improve the protein stability of white wines.Significance and impact of the study: Specific wine proteins are responsible for wine instability, resulting in haze formation in white wines. On the other hand, glycoproteins prevent protein aggregation and precipitation, thereby improving wine stability. Fractionation of wine macromolecules by UF membranes may help us to improve our knowledge about the contribution of specific proteins and glycoproteins to the haze stability of white wines.

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Anthocyanins and tannins in four grape varieties (Vitis vinifera L.). Evolution of their content and extractability

OENO One ◽

10.20870/oeno-one.2008.42.3.818 ◽

2008 ◽

Vol 42 (3) ◽

pp. 147 ◽

Cited By ~ 3

Author(s):

Ana Ortega-Regules ◽

Inmaculada Romero-Cascales ◽

José María Ros García ◽

Ana Belén Bautista-Ortín ◽

José María López-Roca ◽

...

Keyword(s):

Vitis Vinifera ◽

Red Wine ◽

Physicochemical Characteristics ◽

Grape Variety ◽

Maturation Period ◽

Ripening Period ◽

Seed Maturity ◽

Rapid Accumulation ◽

The Moment ◽

Grape Varieties

Aims: The knowledge of parameters as the quantity of anthocyanins and tannins present during grape maturation, their evolution during the ripening period and extractability data could improve the management of red wine fermentation and help predict the color of wines.Methods and results: Grapes from Vitis vinifera var. Cabernet Sauvignon, Syrah, Merlot and Monastrell were harvested in 2002, 2003 and 2004 from a commercial vineyards and their physicochemical characteristics together with the anthocyanin and tannin evolution during ripening were followed. The results showed that differences were found in the evolution of these compounds due to variety and year.Conclusions: Some of the studied parameters seemed to be clearly related to variety (berry weight and extractability index) and others seemed to be clearly affected by soil and edaphoclimatic conditions. The high extractability index in Monastrell reflects the difficulty involved in extracting their anthocyanins. The short maturation period observed for Merlot grapes and the high seed tannin index could lead to excessively astringent wines.Significance and impact of the study: This study demonstrate that the ripening period of some varieties (Merlot) in very warm conditions is too short, promoting the rapid accumulation of sugar in the pulp and an incomplete seed maturation that may lead to excessively astringent wines. Other varieties, e.g. Monastrell, show longer maturation period that usually permits pulp and seed maturity to be reached at the moment of harvest. The extractability index seems to be closely related to the grape variety and this is also an important fact to take into account when planning a vinification process.

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Biological performance of grape varieties in Eastern Hungary

International Journal of Horticultural Science ◽

10.31421/ijhs/21/1-2./1154 ◽

2015 ◽

Vol 21 (1-2) ◽

Author(s):

N. Rakonczás

Keyword(s):

Vitis Vinifera ◽

Red Wine ◽

White Wine ◽

Pinot Noir ◽

Vitis Vinifera L ◽

Published Data ◽

Wine Grape ◽

Biological Performance ◽

The University ◽

Grape Varieties

Eurasian and interspecific grape varieties and candidates were inspected for biological productivity in the variety collection of the University of Debrecen at the Horticultural Experimental Station in Pallag. In this paper, data are reported on yields (kg/stock), cane production (kg/ stock) and use-up index of wood yield of each cultivar in the experimental years 2011-2012. From the range of Eurasian (Vitis vinifera L.) white wine-grape qualified cultivars and candidates ’Ezerfürtû’, ’Generosa’, ’Jubileum 75’, ’Müller Thurgau’, ’Zöld veltelíni’,’B-11’, ’CSFT-92’, ’Pintes’, from the range of Eurasian (Vitis vinifera L.) red wine-grape qualified cultivars and candidates ’Kármin’, ’Pinot noir’, ’Alicante Bouschet’ and ’Rubintos’ were highlighted. Promising data of interspecific ’Aletta’, ’Csillám’, ’Kunleány’, ’Orpheus’, ’Refrén’, ’Taurus’, ’Viktória gyöngye’, ’Alföld 100’, ’Reform’, ’RF38/32’, ’Toldi’ white, and ’Dunagyöngye’ ’Pannon frankos’ red wine-grape cultivars and candidates were emphasized. Published data refer only to the biological performance of the cultivars. The thorough evaluation of varieties needs respect to data on resistance to fungal disease and climatic extremities, and other characteristics concerning production technology and oenological parameters.

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Maceration affects mineral composition and pH of wines

International Journal of Horticultural Science ◽

10.31421/ijhs/21/3-4./1163 ◽

2015 ◽

Vol 21 (3-4) ◽

Author(s):

N. Rakonczás ◽

D. Andrási ◽

Z. Murányi

Keyword(s):

Mineral Composition ◽

Red Wine ◽

White Wine ◽

Grape Variety ◽

Icp Oes ◽

Experimental Site ◽

Considerable Decrease ◽

Planting Material ◽

Skin Contact ◽

Grape Varieties

Mineral composition of wines is affected by many ecological and technological factors. These variables are mostly discussed focusing on certification of origin and human health. This paper gives data on possible changes in mineral composition and pH of wines due to 4 hours skin maceration (1st trial) and fermentation sur marc (2nd trial). Experimental site is situated on acidic sandy soil in middle east Hungary. The variety collection was established in 2003 with own rooted planting material in 3x1 m spacing, trained for single curtain trainingsystem. Mineral composition of wines was determined with ThermoFischer Scientific iCAP 6300 ICP-OES, pH was measured with pH10pen (VWR International) in field, and with SevenEasyTM pH meter (Mettler Toledo) in laboratory. 1st trial with 9 PIWI white wine grape varieties pointed to demonstrate effects of skin maceration, which is abundantly used to elevate aroma content. 2nd trial with the use of ‘Medina’ red PIWI grape variety aimed to demonstrate effects of double pasta skin maceration in rose and red wine technology. Data of 1st trial show, that K, Cu, Mn and P respective increase with skin maceration, despite Fe show considerable decrease. Data of 2nd trial show, that K, Mg, Mn, P, Sr and B increase with longer skin contact and higher fermentation temperature, despite Fe and Ba decrease with this technology. In regard to pH, data show, that skin maceration and fermentation sur marc increase K content with about 30-70% respectively, withstanding that pH also increase with a considerable 0,4-0,5 value. K content can be higher in the end product, despite to earlier higher level of tartrate formation. An attention should be driven to lower level of tartaric acid and consequently higher pH characteristic for wines produced with the application of skin maceration or fermentation sur marc.

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TECHNOLOGICAL ASSESSMENT OF INTRODUCED WHITE WINE GRAPE VA-RIETIES OF DON AMPELOGRAPHIC COLLECTION

Russian vine ◽

10.32904/2712-8245-2021-16-57-62 ◽

2021 ◽

Vol 16 ◽

pp. 57-62

Author(s):

N.V. Matveeva ◽

◽

M.V. Bahmetova ◽

Keyword(s):

White Wine ◽

High Potential ◽

Wine Grape ◽

Chemical Parameters ◽

High Quality ◽

White Wines ◽

Physical And Chemical Parameters ◽

Technological Assessment ◽

Grape Varieties ◽

Physical And Chemical

The results of the technological assessment of white technical grape varieties growing on the ampelographic collection of the institute are shown: Riesling, Grubella, Goruli mtsvane, No-rock, Khotsa tsibil. Samples of dry white wines were prepared using classical technology. The research was carried out in the laboratory of winemaking technology in micro-winemaking conditions. The weight of one batch of grapes was 7–15 kg. The main physical and chemical parameters of wort and wine were determined. As a result of the organoleptic assessment, con-clusions were drawn about the advisability of using these varieties for the production of natu-ral white table wines. Riesling was chosen as a control variety. Wine materials from the re-searched varieties were distinguished by their typical, pale straw color, with a greenish tint, delicate varietal aroma, full, harmonious taste. This indicates a high potential of the studied varieties for the preparation of high-quality wines.

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Norisoprenoids in Vitis vinifera White Wine Grapes and the Identification of a Precursor of Damascenone in These Fruits

Australian Journal of Chemistry ◽

10.1071/ch9892071 ◽

1989 ◽

Vol 42 (12) ◽

pp. 2071 ◽

Cited By ~ 66

Author(s):

MA Sefton ◽

GK Skouroumounis ◽

RA Massywestropp ◽

PJ Williams

Keyword(s):

Vitis Vinifera ◽

Acid Hydrolysis ◽

White Wine ◽

Volatile Components ◽

Wine Grapes ◽

Sauvignon Blanc ◽

First Time ◽

Hydrolysis Of

Twenty-four norisoprenoids , which are either free volatile components of juices of Vitis vinifera cvv . Chardonnay, Semillon and Sauvignon Blanc, or are liberated by glycosidase enzyme, or acid hydrolysis of extracts of these juices, have been identified. Eleven of these norisoprenoids are reported as grape products for the first time. The hypothetical 7-oxomegastigmane precursors, grasshopper ketone (5) and megastigm-5-en-7-yne-3,9-diol (10), as well as the related allene, 9-hydroxymegastigma-4,6,7-trien-3-one (6), have been observed for the first time, cooccurring with damascenone (1), 3-hydroxy- β- damascone (2) 3-oxo-β-damascone (3) and 3-oxo-α-damascone (4). Hydrolytic studies have shown that megastigm-5-en-7-yne-3.9-diol (10) is a precursor of damascenone (1) and 3-hydroxy- β- damascone (2) during wine conservation.

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