scholarly journals Evaluation of changes in colour properties of clarified red and rosé wines

2012 ◽  
Vol 60 (8) ◽  
pp. 239-246 ◽  
Author(s):  
Eva Tománková ◽  
J. Balík ◽  
K. Dulovcová
Keyword(s):  
Red Wine ◽  
Marked Decrease ◽  
Colour Properties ◽  
Red Wines ◽  
Colour Intensity ◽  
Total Polyphenols ◽  
Rosé Wine ◽  
Monomeric Anthocyanins

Effects of some selected clarifying agents on the colour of red and rosé wines were investigated. Selected clarifying agents were added in various doses to young red and rosé wines. Total monomeric anthocyanins and total polyphenols were estimated in all treated wine samples, as well as the colour intensity, hues and parameters CIE L*a*b*. In accordance with our expectations, contents of anthocyanins were decreased in all samples treated with clarifying agents. The most marked loss of total monomeric anthocyanins was observed after the application of bentonite. As compared with red wine samples, the percentage losses in luminance values (i.e. in colour intensity) of rosé wines were higher and the resulting values were significantly dependent on the variety. In red wines, the content of polyphenols was very markedly decreased after the application of the highest dose of casein while in rosé wine samples the most marked decrease in the content of polyphenols was observed after the application of the preparation polyvinylpolypyrrolidon.

scholarly journals ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC RED WINE CONCENTRATES ADDITION

1970 ◽  
Vol 63 ◽  
Author(s):  
Mariana Atena Poiană ◽  
I. Gergen ◽  
Diana Moigrădean ◽  
Viorica Târu ◽  
Diana Dogaru
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Differential Method ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Total Antioxidant ◽  
Monomeric Anthocyanins

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

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

OENO One ◽  
2014 ◽  
Vol 48 (1) ◽  
pp. 63 ◽  
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

<p style="text-align: justify;"><strong>Aim</strong>: To evaluate the influence of native <em>Saccharomyces cerevisiae </em>strains in red wines from <em>Vitis vinifera</em> cv. Mencía: fermentative ability, inoculation success, and sensory and chemical characteristics of wines.</p><p style="text-align: justify;"><strong>Methods and results</strong>: 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.</p><p style="text-align: justify;"><strong>Conclusions</strong>: The application of selected <em>S. cerevisiae</em> strains allowed us to obtain differentiated wines from both the chemical and sensory points of view.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The results confirmed that indigenous yeasts can be used to elaborate singular wines and may constitute a useful tool to diversify Mencía wines.</p>

scholarly journals Influence of wine polysaccharides and polyphenols on the crystallization of potassium hydrogen tartrate

OENO One ◽  
1997 ◽  
Vol 31 (2) ◽  
pp. 65 ◽  
Author(s):  
Vincent Gerbaud ◽  
Nadine Gabas ◽  
Jacques Blouin ◽  
Patrice Pellerin ◽  
Michel Moutounet
Keyword(s):  
Crystal Growth ◽  
Red Wine ◽  
White Wine ◽  
Red Wines ◽  
High Concentration ◽  
Total Polyphenols ◽  
White Wines ◽  
Appearance Time ◽  
Potassium Hydrogen ◽  
Potassium Hydrogen Tartrate

<p style="text-align: justify;">Potassium hydrogen tartrate (KHT) is a natural compound of wine which crystallizes spontaneously. Whereas crystal occurrence can be considered as a sign of goodness in old and famous vintage wines, it is usually thought of as a serious failure for most consumers, even though it does not alter wine quality. An efficient and cheap process of wine stabilization versus KHT crystallization has to be found yet. An alternate process to physical stabilization of wines may lie in the addition of an inhibitor of KHT crystallization. Bearing this in mind, we have investigated the effect of several polysaccharides and total polyphenols fractions on KHT crystallization through the measurement of crystal appearance time (induction time) with and without any macromolecule.</p><p style="text-align: justify;">Red wines. white wines and KHT supersaturated hydroalcoholic solution exhibit different behaviours versus KHT crystallization, red wines crystallizing less easily than white wines and far less easily th an hydroalcoholic solution. Those differences can be explained by our results. The innate inhibition of red wines is the sum of the inhibiting effects of rhamnogalacturonans (RG-I and RG-II), yeasts mannoproteins present in wine and of total polyphenols. Arabinogalactans show no effect on KHT crystallization whereas rhamnogalacturonans display a peculiar concentration dependent behaviour : crystal appearance is accelerated at low concentration and slowed at high concentration. More strongly observed for RG-1I2 fractions, this feature is confirmed by a theory of crystallization in the presence of an additive. The theory predicts that RG-I has almost no effect on the nucleation phenomenon whereas RG-1I2 enhances this phenomenon. Both RG-l and RG-1I2 inhibit crystal growth by adsorption on crystal growth sites, as contirmed by single crystal growth experiments.</p><p style="text-align: justify;">Red wine tendency to be more difficult to stabilize versus KHT crystallization by cooling than white wine is due to the concentration in RG-II and in total polyphenols : low RG-II content in white wine accelerates crystal appearance whereas high RG-Il content in red wine slows crystal appearance. Thus it intensifies the inhibition due to the high total polyphenol content in red wine.</p><p style="text-align: justify;">Mannoproteins extracted from yeast cell walls inhibit KHT crystallization far more than yeast mannoproteins present in wine. However, their efficiency is reduced as temperature is lowered.</p>

scholarly journals Red, White, And...Orange? A New Look into an Old Wine (P20-007-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Shely Salemnia ◽  
Rosalia Garcia-Torres ◽  
Dena Herman ◽  
Claudia Fajardo-Lira
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
White Wine ◽  
Red Wines ◽  
Total Polyphenols ◽  
White Wines ◽  
Skin Contact ◽  
Total Antioxidant ◽  
Orange Wine

Abstract Objectives Orange wine is essentially white wine that is produced similarly to red wines, with skin-contact during maceration. Various polyphenols found in red wine may be contributing to the observed benefits on heart health. The objective is to identify if grape skin contact gives orange wine similar antioxidant properties as red wine, by comparing total polyphenols and antioxidant capacity of red, white, and orange wines. Methods Fifteen wine samples were analyzed in triplicates (4 red, 8 orange and 3 white wines). A set of orange, red and white wines from the same wineries and vintages were purchased and analyzed. Analysis consisted of total polyphenols, total antioxidant capacity, and color. Total polyphenols were measured using the Folin Ciocalteu method (gallic acid equivalent per liter (GA/L)), total antioxidant capacity was measured using the ORAC method (micromol of Trolox equivalent per mililiter (µmol TE/ml)) and color was measured using a colorimeter (Lab color scale). Results Total polyphenol content in orange wines (1259.2 + 138.9 mg GA/L) was 0.6 times of red wines (2239.4 + 156.9 mg GA/L) and 4.6 times higher than white wines (273.9 + 11.8 mg GA/L). Similarly, the antioxidant capacity of orange wine (12.2 + 1.9 µmol TE/ml) was 0.6 times of red wines (20.9 + 2.7 µmol TE/ml) and 2.3 times higher than white wines (4.9 + 0.9 µmol TE/ml). Differences in total polyphenols and antioxidant capacity between types of wines were significantly different (ANOVA, α = 0.05). Color of orange wines had great variability, ranging from pale to deep orange and confirmed by the wide range of a and b color values (0.3 to 2.9 and 13.3 to 25.5 respectively). Many factors can contribute to this variation, including grape variety, winery, methods of production and storage; only two countries have a legal definition of orange wine or skin-contact white wine, thus adding additional variability. Conclusions This allows for understanding of the characteristics of orange wines, which may have a beneficial effect on heart health and how it compares with other wine styles. Funding Sources California State University, Northridge.

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

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.

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

2013 ◽  
Vol 798-799 ◽  
pp. 1045-1048 ◽  
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.

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

2012 ◽  
Vol 66 (5) ◽  
pp. 727-734 ◽  
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.

scholarly journals Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 64
Author(s):  
Samanta Prat-García ◽  
Joana Oliveira ◽  
Maria del Alamo-Sanza ◽  
Victor de Freitas ◽  
Ignacio Nevares ◽  
...  
Keyword(s):  
Red Wine ◽  
Red Wines ◽  
High Quality ◽  
Tentative Identification ◽  
Oak Wood ◽  
Determining Factors ◽  
Oak Barrels ◽  
One Year ◽  
Monomeric Anthocyanins

The ageing of wines in oak barrels is a key stage in the production of high-quality red wines, with the type of oak chosen and the amount of oxygen received by the wine being the determining factors of the process. This work analyses the effect of ageing the same red wine in barrels with different oxygenation rates for one year (OTR), specifically the effect on the evolution of anthocyanins, their derivatives and the appearance of new pigments according to the oxygen dosage in barrels. Results show that wines aged in High-Wood-OTR barrels have a large quantity of monomeric anthocyanins and wine aged in Low-Wood-OTR barrels presents a major intensity of colour. Moreover, using LC-MS analysis, it was possible to detect and identify different families of anthocyanin derivatives, including the tentative identification of two new aldehyde-flavanol-methylpyranoanthocyanin pigments.

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

2013 ◽  
Vol 709 ◽  
pp. 867-870 ◽  
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

scholarly journals PHENOLIC COMPOUNDS DYNAMIC DURING MACERATION-FERMENTATION PROCESS AT SUPERIORS RED WINES FROM BURGUND VARIETY

1970 ◽  
Vol 63 ◽  
Author(s):  
Claudia Mureşan
Keyword(s):  
Phenolic Compounds ◽  
Sulphur Dioxide ◽  
Fermentation Process ◽  
Intensity Variation ◽  
Red Wines ◽  
Colour Intensity ◽  
Total Polyphenols ◽  
Wine Making ◽  
Red Grapes ◽  
The One

The determinations that were done in this study regarded the evolution of phenolic compounds during the maceration fermentation process that took place in rotating metallic tanks of red grapes from Burgund variety. It was shown of that the must colour and tint intensity variation and partial fermented must fractions, with addition of different sulphur dioxide concentration. In the purpose to obtain extractive wines and intensely coloured, pectolitic external enzymatic mixtures was experienced during the maceration and fermentative processes, and for some technological phases improvement for primary wine making process. During the hole period of study the antocians content was determined, the total polyphenols and as well the colour intensity and tint, as for the wines obtained with external enzymatic mixtures used during the maceration – fermentation process, as for the one which weren’t treated with enzymes. The utilisation of exogenous enzymatic mixtures during the maceration fermentation process in correlation with optimal doses of SO2 and an adequate regime of rotating metallic tank spinning generated an improving in phenolic compounds extraction improving and colour intensity increasing for the obtained superior red wines.

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