Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses

Despite being natural phenomena of physical-chemical stabilization of young wines, tartrate precipitations in bottled wines are often understood as a quality fault. Carboxymethylcellulose (CMC) is an inhibitor of tartaric salts crystallization, authorized as oenological additive, which application is currently limited to white and sparkling wines by OIV. The aim of this exploratory research was to study the effect of different CMC on a (tartaric) unstable red wine, in terms of tartrate stability, colouring matter stability, turbidity, comprehensive phenolic composition, and chromatic characteristics. All the CMC tested were able to inhibit potassium bitartrate crystallization in the red wine, promoting its tartaric stability. Slight increase in the colour intensity, coloured anthocyanins concentration, and turbidity of the wine were observed. No colouring matter precipitation was verified. The study seems to indicate that the CMC can be an efficient alternative to other tartaric stabilization treatments, also in red wines, opening new prospective and scenarios concerning the use of CMC in this type of wines.

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Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Molecules ◽

10.3390/molecules26040815 ◽

2021 ◽

Vol 26 (4) ◽

pp. 815

Author(s):

Francesca Coppola ◽

Luigi Picariello ◽

Martino Forino ◽

Luigi Moio ◽

Angelita Gambuti

Keyword(s):

Red Wine ◽

Phenolic Composition ◽

Red Wines ◽

Initial Composition ◽

Accelerated Oxidation ◽

Before And After ◽

Saturation Method ◽

Lower Variability ◽

Wine Oxidation ◽

Wine Color

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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Modulation of chemical and sensory characteristics of red wine from Mencía by using indigenous Saccharomyces cerevisiae yeast strains

OENO One ◽

10.20870/oeno-one.2014.48.1.1659 ◽

2014 ◽

Vol 48 (1) ◽

pp. 63 ◽

Cited By ~ 5

Author(s):

Pilar Blanco ◽

José Manuel Mirás-Avalos ◽

E. Pereira ◽

Daniel Fornos ◽

Ignacio Orriols

Keyword(s):

Saccharomyces Cerevisiae ◽

Red Wine ◽

Fragment Length Polymorphism ◽

Red Wines ◽

Colour Intensity ◽

Volatile Acidity ◽

Yeast Strains ◽

Dna Restriction ◽

Points Of View ◽

Indigenous Yeasts

Aim: To evaluate the influence of native Saccharomyces cerevisiae strains in red wines from Vitis vinifera cv. Mencía: fermentative ability, inoculation success, and sensory and chemical characteristics of wines.Methods and results: Indigenous yeast strains (Sc5, Sc11, Sc21 and Sc24) were inoculated in grape musts and their inoculation success was followed by mtDNA-RFLP (mitochondrial DNA-restriction fragment length polymorphism) at different stages of fermentation. The results showed that the added yeast strains fermented in co-dominance with a resident strain, which also controlled the spontaneous processes. Chemical analysis of basic wine parameters using official methodologies showed significant differences among wines for alcohol degree and volatile acidity. Fermentative aroma compounds were determined by gas chromatography. Wines made with different yeast strains varied in higher alcohols, ethyl ester, 2-phenylethanol, ethyl lactate and acetoin content. Sensory analysis indicated that wine from strain Sc24 had the best overall score, whereas that from strain Sc11 achieved the highest scores for colour intensity, structure and fruity character.Conclusions: The application of selected S. cerevisiae strains allowed us to obtain differentiated wines from both the chemical and sensory points of view.Significance and impact of the study: The results confirmed that indigenous yeasts can be used to elaborate singular wines and may constitute a useful tool to diversify Mencía wines.

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New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging

Foods ◽

10.3390/foods9111686 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1686

Author(s):

Francisco Javier Flor-Montalvo ◽

Agustín Sánchez-Toledo Ledesma ◽

Eduardo Martínez Cámara ◽

Emilio Jiménez-Macías ◽

Julio Blanco-Fernández

Keyword(s):

Quality Assurance ◽

Red Wine ◽

Red Wines ◽

Physical Chemical ◽

Useful Life ◽

Oak Barrels ◽

Fine Wood ◽

Wine Aging ◽

Intense Color ◽

New System

In recent years, consumers of red wines have demanded aged wines with intense color and a well-integrated fine wood bouquet. Traditionally, wines with these characteristics have been obtained from aging in oak barrels. This type of vinification incurs high costs, including costs associated with the acquisition and use of oak barrels. After five or six vinifications, these barrels are no longer capable of providing an adequate contribution of wood compounds to the wine, because of the exhaustion of their transfer capacity. An alternative to extend the life of these barrels is the introduction of toasted oak staves inside the barrel. In this study, a comparative analysis of the aging of a red wine in new and renewed barrels was developed by inserting toasted staves and analyzing the wine in its different stages, as well as its physical, chemical, and colorimetric characteristics. This study confirms that the use of insert staves anchored in exhausted barrels helps to prolong the useful life of barrels, while maintaining quality assurance.

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Effect of Different Winemaking Technologies on Quality in Cabernet Sauvignon Red Wines

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.477-478.1349 ◽

2013 ◽

Vol 477-478 ◽

pp. 1349-1353

Author(s):

Jian Qing Meng ◽

Yi Bin Zhang ◽

Wei Qiao Yang ◽

Xiao Yu Jia ◽

Xi Hong Li

Keyword(s):

Vitis Vinifera ◽

Red Wine ◽

Quality Characteristics ◽

Sensory Characteristics ◽

Cabernet Sauvignon ◽

Red Wines ◽

Colour Intensity ◽

Aroma Profile ◽

Wine Colour ◽

Sensory Evolution

Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of using different winemaking technologies during maceration on the quality characteristics, in terms of colour, aroma profile and sensory characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, proanthocyanidins, tannins, and polyphenols content in comparison to the control wines. However, as indicated in the sensory evolution, the significant increase in astringency intensity was found in the wines with seed contact. Besides, the bitterness of the red wine also increased in the wines with seed contact, but it was not significantly.

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Effect of Adding Seeds during Maceration on Color and Functional Contents of Cabernet Sauvignon Red Wine

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.798-799.1045 ◽

2013 ◽

Vol 798-799 ◽

pp. 1045-1048 ◽

Cited By ~ 1

Author(s):

Kai Gao ◽

Wei Qiao Yang ◽

Xi Hong Li ◽

Yi Bin Zhang ◽

Lu Liu

Keyword(s):

Vitis Vinifera ◽

Red Wine ◽

Quality Characteristics ◽

Cabernet Sauvignon ◽

Red Wines ◽

Colour Intensity ◽

Functional Characteristics ◽

Wine Colour

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Effects of fining on phenolic compounds and colour of red wine obtained with addition of increased amounts of grape solid phase in pomace

Hemijska industrija ◽

10.2298/hemind111209018p ◽

2012 ◽

Vol 66 (5) ◽

pp. 727-734 ◽

Cited By ~ 3

Author(s):

Vladimir Puskas ◽

Uros Miljic

Keyword(s):

Phenolic Compounds ◽

Red Wine ◽

Solid Phase ◽

Grape Pomace ◽

Red Wines ◽

Colour Intensity ◽

Colour Parameter ◽

Before And After ◽

Fining Agents ◽

Stabilization Effect

The purpose of this work is to study the effect of grape pomace enrichment in solid phase (stems and seeds) on phenolic compounds and colour stability of obtained red wines, before and after use of different fining agents. Results have shown increase in total phenols and flavan-3-ols content after grape solid phase addition. On the other hand, decrease in anthocyanins content has generally been recorded in all wine samples except in wines obtained with addition of 40 g/l of seeds during maceration. Stems addition caused decrease in colour intensity while addition of seeds has increased this colour parameter. The use of four fining agents (albumin, gelatine, bentonite and PVPP) has been investigated and compared, especially in terms of their influence on potential stabilization effect of grape solid phase on wine colour. Fined wines tended to have considerably lower anthocyanin and flavan-3-ol levels, especially in the case of gelatine and PVPP treatment (decrease up to 60 and 70%, respectively). In the case of chromatic parameters, used fining agents caused colour intensity decrease but it is important to emphasize that their values, after fining, are still as high as expected from red wine. This can be explained by the stabilization effect of increased flavan-3-ols content.

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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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Effect of Adding Seeds During Maceration on Quality of Wine From Vitis Vinifera CV. Cabernet Sauvignon

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.709.867 ◽

2013 ◽

Vol 709 ◽

pp. 867-870 ◽

Cited By ~ 1

Author(s):

Tian Yi Shang ◽

Yi Bin Zhang ◽

Yan Liu

Keyword(s):

Vitis Vinifera ◽

Red Wine ◽

Quality Characteristics ◽

Cabernet Sauvignon ◽

Red Wines ◽

Colour Intensity ◽

Aroma Profile ◽

Wine Colour ◽

Sensory Evolution

Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of adding seeds during maceration on the quality characteristics, in terms of colour, aroma profile and sensory characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, proanthocyanidins, tannins, and polyphenols content in comparison to the control wines. However, as indicated in the sensory evolution, the significant increase in astringency intensity was found in the wines with seed contact. Besides, the bitterness of the red wine also increased in the wines with seed contact, but it was not significantly

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Effects of malolactic fermentation on colour stability and phenolic composition of Petit Verdot red wines

Wine Studies ◽

10.4081/ws.2016.5795 ◽

2016 ◽

Vol 5 (1) ◽

Cited By ~ 6

Author(s):

Pedro Miguel Izquierdo-Cañas ◽

Esteban García-Romero ◽

Adela Mena-Morales ◽

Sergio Gómez-Alonso

Keyword(s):

Malolactic Fermentation ◽

Hydroxycinnamic Acids ◽

Phenolic Composition ◽

Colour Stability ◽

Red Wines ◽

Colour Intensity ◽

Degree Of Polymerisation ◽

Polyphenolic Composition ◽

Colour Parameters

In the present work we evaluate the effects of malolactic fermentation (MLF) on the colour parameters and polyphenolic composition of Petit Verdot red wines. MLF caused a significant decrease in colour intensity in wines, approximately 9%. In line with that, the results showed a decrease in the concentration of anthocyanins (acylated and non-acylated), but an increase of the pyranothocyannins concentration. MLF did not produce important variations on the content of hydroxycinnamic acids derivatives, stilbenes and flavonols. Regarding flavan-3-ols, MLF caused a decrease in monomers, total flavan-3-ols and percentage of galloylation, and an increase on the percentage of prodelphinidins. However, no effect over mean degree of polymerisation was observed. Thus, it is unlikely that these changes may affect the acceptability of wines by consumers.

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Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines

European Food Research and Technology ◽

10.1007/s00217-021-03800-3 ◽

2021 ◽

Author(s):

Andrea Caridi ◽

Rosa Romeo ◽

Alessandra De Bruno ◽

Cristian Masaneo ◽

Marco Poiana

Keyword(s):

Red Wine ◽

Natural Antioxidant ◽

Red Wines ◽

Wild Type ◽

Long Term Effects ◽

Colour Intensity ◽

Antioxidant Power ◽

Long Time ◽

Wine Ageing

AbstractEighty-seven red wines produced from red grapes of the grape variety Gaglioppo from the Calabria region (vintage 2009) were analysed by standard methods after 4 and 120 months of ageing. So, a total of 29 selected starters of Saccharomyces cerevisiae—3 wild type, 12 monoclonal cultures, and 14 hybrids—inoculated in triplicate were studied for their effects on colour and natural antioxidant power keeping of red wine. Wine ageing decreased the red component, the colour intensity, and the DPPH values while the colour hue values increased. This research has shown that the evolution of wine ageing is affected in a very different way by the starter yeast used and has allowed choosing the best yeast strain useful to produce red wine able to endure very long-time ageing, until 10 years.

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