scholarly journals Effect of grape yield and maceration time on phenolic composition of ‘Fetească neagră’ organic wine

2021 ◽  
Vol 49 (2) ◽  
pp. 12345
Author(s):  
Victoria ARTEM ◽  
Arina O. ANTOCE ◽  
Elisabeta I. GEANA ◽  
Aurora RANCA
Keyword(s):  
Phenolic Compounds ◽  
Yield Reduction ◽  
Phenolic Composition ◽  
Red Wines ◽  
Technological Interventions ◽  
Phenolic Profiles ◽  
Organic Wine ◽  
Derivatives Of ◽  
Grape Yield

The phenolic composition of wine is mostly determined by the accumulation of the phenolic compounds in the grapes, as well as their extraction into wine. To increase their concentration in grapes, yield reduction is usually performed by pruning, while to increase the extraction in wines, the maceration on skins is extended for longer periods of time. The present study focuses on the possibilities to apply both strategies to improve the polyphenol composition of organic red wines of Romanian variety ‘Fetească neagră’, which stands to benefit more from technological interventions than other varieties, which naturally accumulate higher phenol concentrations in the grapes. In the vineyard three experimental pruning variants were made, with 20, 28 and 36 buds/vine, while for wine, maceration was performed for either 8 or 16 days for each grape variant. The phenolic profiles of wines were determined by HPLC methods. The main anthocyanidins, such as malvidin, petunidin, delphinidin, peonidin and cyanidin, as well as the acylated and coumaroylated derivatives of malvidin and peonidin were quantitatively determined. Some other phenolic compounds, of various classes, such as gallic, p-benzoic, p-coumaric and ferulic acid, catechin, epicatechin, myricetin, quercetin and trans-resveratrol were also determined. The quality of the organic ‘Fetească neagră’ wines depended highly on the vintage, but yield reduction and the extension of skin maceration duration were especially beneficial in the less favourable year, when classical technologies lead to less accumulation of sugars, colour and other polyphenols. Concomitant application of both strategies led to the best results, irrespective of the year.

scholarly journals Influence of leaf removal and reflective mulch on phenolic composition of white wines

OENO One ◽  
2015 ◽  
Vol 49 (3) ◽  
pp. 183
Author(s):  
Mirela Osrečak ◽  
Marko Karoglan ◽  
Bernard Kozina ◽  
Darko Preiner
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acid ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Phenolic Composition ◽  
Transparent Film ◽  
Leaf Removal ◽  
White Wines ◽  
Consistent Effect

<p style="text-align: justify;"><strong>Aim</strong>: The aim of this research was to evaluate if leaf removal and red geotextile reflective mulch “Vitexsol” could affect phenolic composition of wines from three white cultivars, Riesling italico, Traminer, and Manzoni bianco.<strong></strong></p><p style="text-align: justify;"><strong>Methods and results</strong>: A two-year study was conducted to evaluate the effects of leaf removal and reflective mulch on the phenolic composition of white wines from Zagreb vineyards in northwestern Croatia. Leaf removal (LR) and reflective mulch (RM) “Vitexsol”, made from weave of aluminum platelets protected by a transparent film and sewn together with red polypropylene threads, were tested separately and combined (LR+RM) on vines of Traminer, Riesling italico and Manzoni bianco in 2008 and 2009. LR and RM had no consistent effect on must sugar content and titratable acidity. All treatments resulted in higher total phenol and flavan-3-ol content in wines of all cultivars, but in different years. LR+RM generally resulted in the highest phenolic acid and individual flavan-3-ol content in all wines except Traminer. RM treatment had the least effect on phenolic composition of wines.</p><p style="text-align: justify;"><strong>Conclusion</strong>: LR+RM generally resulted in the highest content of most phenolic compounds, especially when compared to control wines.</p><strong>Significance and impact of the study</strong>: This work provides some useful informations for adjusting vineyard practices and thus optimizing phenolic quality of white wines.

scholarly journals THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES

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).

HPLC ANALYSIS OF PHENOLS OF SLOVENIAN RED WINES: CABERNET SAUVIGNON AND MERLOT

2021 ◽  
Author(s):  
Sabina Šaćirović ◽  
◽  
Andrija Ćirić ◽  
Mališa Antić ◽  
Zoran Marković ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidative Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Rapid Analysis ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Hydroxybenzoic Acids ◽  
Antioxidant Concentration ◽  
Derivatives Of

In this study, HPLC-DAD rapid analysis of phenols in wine samples was performed. The recording was performed at different wavelengths: phenolic acid (254nm), flavan-3-ols and stilbene (280nm), flavonoids (340nm) and anthocyanins (520nm). In selected wines, the concentrations of the following compounds were determined and expressed in mg/l of wine. The isolated derivatives were: hydroxybenzoic acids, derivatives of caffeic, ferulic, syringic, and vanillic acids, catechin (flavanol), rutin, myricetin and quercetin (flavonols), and the stilbene derivative-resveratrol. The properties and quantities of phenolic compounds in organic wines were investigated. The results show the content of phenolic compounds in organic wines do not differ qualitatively and quantitatively from those in conventional wines. Wine samples have shown good antioxidative activity according to both DPPH and FRAP analysis, which indicates the good antioxidative potential and high antioxidant concentration in tested wines. Cabernet Sauvignon wines have shown better radical scavenging activity than Merlot, especially when the DPPH test was considered.

scholarly journals Terroir and vintage discrimination of Malbec wines based on phenolic composition across multiple sites in Mendoza, Argentina

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Roy Urvieta ◽  
Gregory Jones ◽  
Fernando Buscema ◽  
Rubén Bottini ◽  
Ariel Fontana
Keyword(s):  
Data Analysis ◽  
Phenolic Compounds ◽  
Regional Climate ◽  
Geographical Indications ◽  
Phenolic Composition ◽  
Coumaric Acid ◽  
Climate Conditions ◽  
Phenolic Profiles ◽  
Partial Discrimination ◽  
Chemometric Tools

AbstractThis study evaluated the phenolic profiles of Malbec wines made from grapes of 23 parcels distributed in 12 geographical indications (GIs) from Mendoza, Argentina. Wines were elaborated under standardized winemaking conditions over three consecutive vintages (2016–2018). Data discriminated wines from different GIs and parcels, based on an integrative data analysis by chemometric tools. Vintage effect and specific phenolic compounds were associated with some GIs or parcels. As well, regional climate conditions allowed partial discrimination of the GIs (and also some parcels). A random forest analysis correctly identified 11 out of 23 individual parcels across the different vintages. The most notorious compounds associated with such classification were p-coumaric acid, delphinidin-3-O-glucoside, caffeic acid, quercetin and peonidin-3-O-glucoside. The presented research allows to individualize, through phenolic profiles, parcels with unique characteristics over years. This is the first report characterizing Malbec wines coming from several GIs (and individual parcels) in different vintages. These results are strongly related to terroir features of wines, contributing to a better communication to consumers and to position Argentinean wines.

scholarly journals COMPARISON BETWEEN TWO TYPES OF WINEMAKING TANKS FOR THE PRODUCTION OF QUALITY WINES CV. NERO D’AVOLA

2012 ◽  
Vol 42 (3) ◽  
pp. 19
Author(s):  
Pietro Catania ◽  
Felice Pipitone ◽  
Mariangela Vallone
Keyword(s):  
Phenolic Compounds ◽  
Red Wines ◽  
Horizontal Type

The aim of this work is to compare two types of winemaking tanks, horizontal and vertical, using Nero d’Avola grapes, in order to assess the capacity of extraction of phenolic compounds that determine the quality of red wines. The study shows that in wine made by horizontal winemaking tanks, both anthocyanins and polyphenols have a higher decrease in time compared to wine made by the vertical type. The higher values of polyphenols found in the horizontal type appear to show that wines produced by this type of winemaking tank have a better quality in terms of health for antimicrobial, antioxidant and antiinflammatory properties of these molecules.

scholarly journals Study of phenolic compounds in red grapes and wines from Murfatlar wine center

2014 ◽  
Vol 25 (1) ◽  
pp. 47-52
Author(s):  
Victoria Artem ◽  
Elisabeta-Irina Geana ◽  
Arina Oana Antoce
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Red Wine ◽  
Pinot Noir ◽  
Red Wines ◽  
Phenolic Profile ◽  
Quality Control Parameters ◽  
Red Grape ◽  
Grape Varieties

Abstract The latest research revealed that phenolic compounds play an important role in the quality of red wine, particularly on colour and astringency and also are responsible for the sanogenic or multiple benefic effects on human health after a moderate consumption of wine. This paper presents the ripening evolution of routine quality control parameters (sugars, acids, weight of 100 berries) and phenolic compounds (anthocyanins and polyphenolic index) during 2013 year for the most representative red grape varieties (Cabernet Sauvignon, Merlot, Feteasca Neagra, Pinot Noir and Mamaia) authorized to obtain wines with denomination of origin controlled in Murfatlar wine center. Also, the phenolic profile of obtained red wines was evaluated by reversedphase high performance liquid chromatography. The reported results were useful to find the optimum moment for grape harvest ensuring the production of high quality wines.

Wastewater characteristics from Greek wineries and distilleries

2005 ◽  
Vol 51 (1) ◽  
pp. 53-60 ◽  
Author(s):  
A.G. Vlyssides ◽  
E.M. Barampouti ◽  
S. Mai
Keyword(s):  
Phenolic Compounds ◽  
Biological Treatment ◽  
Red Wine ◽  
Total Phenolic ◽  
Total Production ◽  
Red Wines ◽  
Total Phenolic Compounds ◽  
White Wines

The present paper deals with the characterization of wastewater generated from Greek wineries and wine distilleries. The quantity and the quality of the wastewater of a distillery depends on the type of wine (white or red), on the processes followed for the production of wine as well as on the volume of the tanks that are used. The total production of wastewater from a winery is about 1.2 times greater than the production of wine with BOD5 1740 mg/l and 1970 mg/l for white and red wine respectively, while the corresponding prices for COD are 3112 mg/l and 3997 mg/l and for the total phenolic compounds 280 and 1440 mg/l respectively. From these results, it is expected that the biological treatment of wastewater from white wines will be more efficient than that from red wines. The characteristics from the waste (vinasses) from the distillation of wines and wine lees are also presented.

scholarly journals Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus oeni Isolated from Red Wines Supplemented with Selected Grape Phenolic Compounds

Fermentation ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 1 ◽  
Author(s):  
Ingrid Collombel ◽  
Francisco Campos ◽  
Tim Hogg
Keyword(s):  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Lactic Acid Production ◽  
Oenococcus Oeni ◽  
Red Wines ◽  
Subsequent Storage ◽  
Genetic Profiles ◽  
Fermentation Stage

Phenolic compounds are important components of wine and are known to have an impact on the physiology of wine microbes. The influence of specific sub-sets of phenolic compounds on the growth and metabolism of lactic acid bacteria (LAB) and on the diversity of Oenococcus oeni in inoculated and non-inoculated red wines was investigated during malolactic fermentation (MLF) and subsequent storage. Representative O. oeni strains from wines treated with flavonols and trans-resveratrol were isolated and analyzed by pulsed-field gel electrophoresis of rare restriction enzyme digests (REA-PFGE). 28 days after MLF initiation, strains from all samples had entered the death phase, except those supplemented with trans-resveratrol. In the non-inoculated samples, the onset of lactic acid production was apparently delayed by all compounds tested, except for the flavan-3-ols. Increased levels of phenolics also delayed citrate consumption in inoculated samples. PFGE analysis revealed 22 genetic profiles, and some profiles were characteristics of specific samples. The commercial starter used in the inoculated wines did not dominate during MLF. The effect of the phenolics studied was dependent on the origin and concentration of each as well, as the fermentation stage and whether the wines were inoculated. The effect of flavonols and trans-resveratrol seemed to be strain-dependent, which could have implications on the final quality of wines.

scholarly journals The effect of the organic plant protection system on the chemical composition and quality of grapes and red wines

2021 ◽  
Vol 285 ◽  
pp. 05024
Author(s):  
Elena Ostroukhova ◽  
Irina Peskova ◽  
Natalia Lutkova ◽  
Elena Stranishevskaya
Keyword(s):  
Phenolic Compounds ◽  
Plant Protection ◽  
Crop Protection ◽  
Conservative System ◽  
Farming System ◽  
Red Wines ◽  
Organic System ◽  
Organic Farming System ◽  
Plant Protection System

The biologization of viticulture is considered as a necessary attribute of its effective functioning, aimed at reducing environmental and economic risks. Comparative studies of the effect of conservative system of agriculture, including chemical crop protection, and the organic system with using preparations Extrasol, Respecta, Chitosan, Tiovit Jet on physicochemical indicators and quality of grapes and wines were carried out. We used grape cultivar ‘Bastardo magarachskiy’ from the South Coast area of Crimea. It was found that using preparations in the organic farming system contributed to the accumulation (α<0.05) of sugars in berries on average by 15%, phenolic compounds – by 13-22%, anthocyanins – by 23%, and PPO activity of the must. Experimental schemes of treatment did not influence the accumulation of aldehydes in berries. Their effect on the content of ketoacids was determined by the crop year conditions. Experimental wines were distinguished by a higher (α<0.05) content of ethyl alcohol, phenolic compounds (on average by 46%), anthocyanins (1.6 times), pyruvic and α-ketoglutaric acids (1.6 and 1.9 times) and a lower (by 20 %) concentration of aldehydes. Experimental schemes of treatment did not influence on the organoleptic of wines. The best result was shown by the complex of Tiovit Jet and Extrasol.

scholarly journals Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 774
Author(s):  
Berta Baca-Bocanegra ◽  
Julio Nogales-Bueno ◽  
José Miguel Hernández-Hierro ◽  
Francisco José Heredia
Keyword(s):  
Red Wine ◽  
Hyperspectral Image ◽  
Phenolic Composition ◽  
Red Wines ◽  
Oak Wood ◽  
Environmentally Sustainable ◽  
Hyperspectral Image Analysis ◽  
The Common ◽  
Color Modification

The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality of Syrah red wines has been evaluated as an environmentally sustainable alternative to the conventional winemaking for avoiding the common color loss of red wines elaborated in warm climates. American oak wood byproducts added were previously classified by hyperspectral image analysis according to the amount of phenolic compounds transferred to the extraction media. After that, wines were elaborated under different maceration conditions by applying only one proportion of wood (12 g L−1) and two different maceration procedures (simple and double addition) and were compared with a traditionally macerated Syrah red wine (CW, no wood addition). Results proved the effectiveness of the moderate postfermentative addition of oak wood byproducts to stabilize the color of wines and to provoke lower color modification along the time, producing color wines chromatically more stable for a better aging. In the case of double addition, the adsorption of the pigments during the maceration presents a stronger effect on the color than copigmentation and polymerization by cause of the copigments extracted from the wood.

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