Influence of the Presence of the Lees during Oak Ageing on Colour and Phenolic Compounds Composition of Red Wine

2005 ◽  
Vol 11 (4) ◽  
pp. 289-295 ◽  
Author(s):  
M. Rodríguez ◽  
J. Lezáun ◽  
R. Canals ◽  
M. C. Llaudy ◽  
J. M. Canals ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Red Wine ◽  
The Other ◽  
Red Wines ◽  
General Terms ◽  
Oak Barrels

Oak ageing of red wine in the presence of lees is currently a procedure that is being introduced in most wineries. This work analysed the influence of this technique on colour and phenolic compounds of two red wines, one with a low ageing potential (low anthocyanin and proanthocyanidin concentration) and the other one with a high ageing potential (high anthocyanin and proanthocyanidin concentration). Wines, after six months of ageing in new American oak barrels, were analysed and tasted by expert panellists. In general terms, ageing in the presence of lees presented the disadvantage of producing wines with a slightly less intense colour and with lower proanthocyanidin concentration. However, the advantages were that wines presented a colour slightly less evolved towards yellowish nuances, a non-negligible diminution of their astringency and an increase in the mouthfeel perception.

Behavior of Monosaccharides, Phenolic Compounds, and Color of Red Wines Aged in Used Oak Barrels and in the Bottle

2000 ◽  
Vol 48 (10) ◽  
pp. 4613-4618 ◽  
Author(s):  
María del Alamo ◽  
José Luis Bernal ◽  
Carmen Gómez-Cordovés
Keyword(s):  
Phenolic Compounds ◽  
Red Wines ◽  
Oak Barrels

scholarly journals Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review

Beverages ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 1
Author(s):  
Boris Nemzer ◽  
Diganta Kalita ◽  
Alexander Y. Yashin ◽  
Yakov I. Yashin
Keyword(s):  
Phenolic Compounds ◽  
Red Wine ◽  
Antioxidant Activities ◽  
Alcoholic Beverage ◽  
Complex Compounds ◽  
Polyphenolic Compounds ◽  
Red Wines ◽  
Hydroxybenzoic Acids ◽  
Major Factors ◽  
Water Alcohol

Red wine, an alcoholic beverage is composed of a spectrum of complex compounds such as water, alcohol, glycerol, organic acid, carbohydrates, polyphenols, and minerals as well as volatile compounds. Major factors that affect the levels of phenolic compounds in red wines are the variety of grapes and the storage of the wines. Among the constituents of red wine, phenolic compounds play a crucial role in attributes including color and mouthfeel and confer beneficial properties on health. Most importantly, phenolic compounds such as flavanols, flavonols, flavanones, flavones, tannins, anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and resveratrol can prevent the development of cardiovascular diseases, cancers, diabetes, inflammation, and some other chronic diseases.

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

Foods ◽  
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.

scholarly journals Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 336 ◽  
Author(s):  
María Luisa Escudero-Gilete ◽  
Dolores Hernanz ◽  
Celia Galán-Lorente ◽  
Francisco J. Heredia ◽  
María José Jara-Palacios
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Red Wine ◽  
Model Solution ◽  
Red Wines ◽  
Liquid Chromatography Mass Spectrometry ◽  
Wood Shavings ◽  
Technology Applications ◽  
Antioxidant Characteristics

Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and color of red wine anthocyanins, in a wine model solution, were evaluated by spectrophotometric and colorimetric analyses. Phenolic compounds from shavings, mainly ellagitannins, were determined by ultra-high-performance liquid chromatography/mass spectrometry (UHPLC/MS). Antioxidant and copigmentation effects varied depending on the type of shavings (AOW and UOW) and the phenolic concentration (100, 400, and 500 mg/L). Phenolic compounds from shavings improved the color characteristics (darker and more bluish color) and the copigmentation effect of red wine anthocyanins, being UOW a better source of copigments than AOW shavings. The best antioxidant activity was found for the 400 and 500 mg/L model solutions for both types of shavings. Results show a winemaking technological application based on the repurposing of cooperage byproducts, which could improve color and antioxidant characteristics of red wines.

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 Effect of fermentation conditions on content of phenolic compounds in red wine

2005 ◽  
pp. 61-70 ◽  
Author(s):  
Vladimir Puskas ◽  
Vladimir Kovac ◽  
Jelena Dodic ◽  
Sinisa Dodic
Keyword(s):  
Phenolic Compounds ◽  
Protective Effect ◽  
Cardiovascular System ◽  
Significant Influence ◽  
Nutritive Value ◽  
Red Wine ◽  
Cabernet Sauvignon ◽  
Total Phenols ◽  
Red Wines ◽  
Fermentation Conditions

The evidence of compounds that increase the nutritive value of red wines has been presented in a number of papers. These compounds include catechins and proanthocyanidins among others. Their protective effect on the cardiovascular system and anticarcinogenic properties has been proved. The effect of maceration conditions and increased solid grape parts content, seed in the first place, on the content of phenolic compounds of wine was investigated. Several micro-trials were performed with Cabernet sauvignon sort; in some variants time and temperature of maceration were varied, while the ratio of residual stem and content of seed was increased several times, resulting in a significant change of phenolic compounds content in the obtained wine samples. The presence of ripe stem yielded good results, but only during six days of maceration, while in the case of longer maceration, the change of colour quality was negative. Supplementary quantities of seeds during maceration resulted in an increase of total phenols and catechins. A significant influence on colour of wines was also observed, especially in wines obtained applying shorter maceration.

scholarly journals The glass that cheers: Phenolic and polyphenolic constituents and the beneficial effects of moderate red wine consumption

2010 ◽  
Vol 32 (6) ◽  
pp. 4-9 ◽  
Author(s):  
Alan Crozier ◽  
Gina Borges ◽  
Danielle Ryan
Keyword(s):  
Cardiovascular Disease ◽  
Phenolic Compounds ◽  
Red Wine ◽  
Protective Effects ◽  
Red Wines ◽  
Wine Consumption ◽  
Beneficial Effects ◽  
Rich Diversity ◽  
Polyphenolic Profile

Red wines, moderate consumption of which is associated with beneficial effects on health, including a reduced incidence of cardiovascular disease, contain a rich diversity of simple and complex (poly)phenolic compounds. Subtle changes in the polyphenolic profile occur during maturation of the wine which affects its colour and taste. Although the protective effects of red wine consumption have been linked with resveratrol and procyanidins, the identity of the compounds involved remains unclear.

scholarly journals Grapes, Wines and By-products as Potential Sources of Antioxidants

1995 ◽  
Author(s):  
Joseph Kanner ◽  
Edwin Frankel ◽  
Stella Harel ◽  
Bruce German
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Vitamin E ◽  
Phenolic Compounds ◽  
Red Wine ◽  
Membrane Lipid ◽  
Membrane Lipid Peroxidation ◽  
Red Wines ◽  
High Concentration ◽  
By Products

Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.

Study of the polyphenolic structure of red wines by physical-chemical and sensory analyses

OENO One ◽  
2000 ◽  
Vol 34 (1) ◽  
pp. 33
Author(s):  
Jacques Blouin ◽  
Nathalie Papet ◽  
Erick Stonestreet
Keyword(s):  
Phenolic Compounds ◽  
The Other ◽  
Red Wines ◽  
Physical Chemical ◽  
Sensory Analyses ◽  
Good For ◽  
Structure Indices

<p style="text-align: justify;">This study indicates the repeatability of various structure indices of phenolic compounds (GLORIES Indices). It is excellent for the gelatine index, the HCl index and tanning ability, good for the ethanol index, total tannins and the DMACH index, but less satisfactory for the dialysis index. A relationship which is not directly proportional can be observed between the gelatine index and tanning ability, but also a certain relation between tanning ability on one hand and total tannins-TAI on the other. There is a good correlation between gustatory astringency, the gelatine index and tanning ability, and the latter measurement, being the most rapid (only 45 mn), turns out to be interesting for sorting wines before fine tasting sessions.</p><p style="text-align: justify;">Different techniques of pre-fermentation (cold or hot maceration, bleeding), fermentation (submerged cap) or postfermentation (final hot maceration, maturing on the lees) are tested. The results are very variable according to the wines and their age. Favourable results with young wines are not always confirmed after a few months’ maturing. The choice of each technique should be made according to the characteristics of the grapes and the probable consumption dates.</p>

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