Influence Of Age On Red Wine Colour During Fining With Bentonite And Gelatin

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

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Corrigendum to “Effect of early oxygen exposure on red wine colour and tannins” [Tetrahedron 71 (2015) 3131–3137]

Tetrahedron ◽

10.1016/j.tet.2017.03.032 ◽

2017 ◽

Vol 73 (18) ◽

pp. 2715 ◽

Cited By ~ 2

Author(s):

Jacqui M. McRae ◽

Martin P. Day ◽

Keren A. Bindon ◽

Stella Kassara ◽

Simon A. Schmidt ◽

...

Keyword(s):

Red Wine ◽

Wine Colour ◽

Oxygen Exposure

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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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Research advance on stable mechanism of endophytic fungi to red wine colour during the aging

10.1063/1.5034277 ◽

2018 ◽

Author(s):

Lijun Nan ◽

Yashan Li ◽

Changwei Cui ◽

Na Ning ◽

Jing Huang ◽

...

Keyword(s):

Endophytic Fungi ◽

Red Wine ◽

Wine Colour ◽

Stable Mechanism ◽

Research Advance

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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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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

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, and functional 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, anthocyanidins, and tannins in comparison to the control wine.

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Effect of early oxygen exposure on red wine colour and tannins

Tetrahedron ◽

10.1016/j.tet.2014.08.059 ◽

2015 ◽

Vol 71 (20) ◽

pp. 3131-3137 ◽

Cited By ~ 17

Author(s):

Jacqui M. McRae ◽

Martin P. Day ◽

Keren A. Bindon ◽

Stella Kassara ◽

Simon A. Schmidt ◽

...

Keyword(s):

Red Wine ◽

Wine Colour ◽

Oxygen Exposure

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A review of the current knowledge of red wine colour.

OENO One ◽

10.20870/oeno-one.2017.51.1.1604 ◽

2017 ◽

Vol 51 (1) ◽

Cited By ~ 14

Author(s):

Victor Armando Pereira De Freitas ◽

Ana Fernandes ◽

Joana Oliveira ◽

Natércia Teixeira ◽

Nuno Mateus

Keyword(s):

Cell Wall ◽

Red Wine ◽

Current Knowledge ◽

Red Wines ◽

Cell Wall Polysaccharides ◽

Dominant Form ◽

Wine Colour ◽

Grape Skins ◽

Coloured Compounds

Anthocyanins are the main compounds present in young red wines, being responsible for their intense red colour. These pigments are mainly located in grape skins and their extractability during winemaking depends on many factors, such as their concentration in vacuoles and interaction with the cell-wall polysaccharides, affecting their stability and concentration in the must. The red colour of anthocyanins at wine pH is explained by the stabilization of the flavylium cation form that displays a red colour; otherwise at this pH the hemiketal colourless is the dominant form, bleaching the wine. Besides the contribution of free anthocyanins, a phenomenon called copigmentation influences the colour of young red wines. Copigmentation can be defined as a series of stabilization mechanisms involving van der Walls interactions that occur naturally in red wines and that can explain this unanticipated colour behaviour. Copigmentation is also pointed as the first interaction between anthocyanins and other wine components leading after that to the formation of new coloured compounds during red wine ageing. Some of these pigments have already been identified and characterized but many are still undiscovered. The detection and structural characterization of new pigments, and the knowledge of their chemical formation pathways are crucial to better understand the evolution of the colour of red wine during ageing.

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