scholarly journals Development of predictive models for astringency from anthocyanin, phenolic and color analyses of British Columbia red wines

OENO One ◽  
2002 ◽  
Vol 36 (1) ◽  
pp. 21 ◽  
Author(s):  
Margaret A. Cliff ◽  
N. Brau ◽  
M. C. King ◽  
Giacomo Mazza
Keyword(s):  
British Columbia ◽  
Discriminant Analysis ◽  
Total Phenolics ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Variable Model ◽  
Cabernet Franc ◽  
Color Density ◽  
Total Anthocyanins

<p style="text-align: justify;">One-hundred and eighty-nine commercial red wines from four vintages (1996-1999), four varieties (Pinot noir, Merlot, Cabernet franc, Cabernet Sauvignon) and 13 vineyard locations within the Okanagan Valley of British Columbia were analysed for total phenolics, anthocyanins, flavonols, tartaric esters, free SO<sub>2</sub>, pH and titratable acidity, as well as copigmented-, monomeric-, polymeric- and total- anthocyanins (absorbance values). Color was evaluated using color density, hue, Hunter-color (L, a, b) and chroma values. Statistics (means, standard deviations) and discriminant analysis were used to explore the response patterns in the compositional analyses among the vintages, varieties and vineyard locations. Color density was highly correlated to the monomeric- and polymeric- anthocyanins for all varieties. Discriminant analysis revealed that some wine vintages could be differentiated using the flavonols, anthocyanins, copigmented anthocyanins, hue and L values. Phenolic concentrations were lower in 1996 and 1997 vintages compared to 1998 and 1999. Discriminant analysis showed that the varieties Pinot noir, Cabernet franc and Merlot/Cabernet Sauvignon could be differentiated using the monomeric-, polymeric- and total- anthocyanins, as well as color density, hue and L values. Cabernet Sauvignon wines formed a subset within the Merlot grouping. Discriminant of wines from the vineyard locations revealed that there was a considerable overlap among the regions, but that the groupings were generally consistent with geographic location. Sensory analysis was used to determine the intensity of astringency and astringent aftertaste in a subset of 35 wines from 1998. Multiple linear regression was used to relate the sensory and compositional analyses. A two-variable model predicted astringency (R=0.77) from total phenolics and copigmented anthocyanins; whereas, a one-variable model was developed to predict astringent aftertaste (R=0.74) from total phenolics. Sensory data collected on an additional 25 red wines were used to validate the appropriateness of the models.</p>

Opinions versus Facts: A Bio-statistical Paradigm Shift in Oenological Research

2017 ◽  
Vol 12 (4) ◽  
pp. 354-362
Author(s):  
Dom Cicchetti
Keyword(s):  
Paradigm Shift ◽  
Scientific Research ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Cabernet Franc ◽  
Diagnostic Research ◽  
Jel Classifications

AbstractA substantial oenological literature exists on opinions of experts and neophytes as they relate to opinions about the quality of wines (Ashenfelter and Quandt, 1998; Cicchetti, 2004; Lindley, 2006). These opinions can be contrasted with factual binary questions about wine: Is it oaked? Does it contain sulfites? Is it filtered? Is the grape varietal Cabernet Sauvignon or Cabernet Franc? Syrah or Grenache? Pinot Noir or Gamay? Such factual binary issues are examined within the broader context of the various measures of factual judgment: Overall Accuracy (OA), Sensitivity (Se), Specificity (Sp), Predicted Positive Accuracy (PPA), and Predicted Negative Accuracy (PNA). The resulting biostatistical methodology derives from biobehavioral diagnostic research investigations. The purpose of this report is to apply this methodology to the discipline of oenology to compare wine judgments with wine facts. Using hypothetical examples, wine judges’ classifications of wines as oaked or unoaked were analyzed for their degree of accuracy. The results show that OA is a poor measure of the accuracy of binary judgments relative to Se, Sp, PPA, or PNA. The biostatistics of the problem could have wide-ranging applications in the design of future oenological research investigations, and in scientific research more broadly. (JEL Classifications: C1, L15, Q13)

Nota. Diferenciación de vinos tintos varietales de la Comunidad Valenciana a partir del contenido de alcoholes y polioles / Note. Differentiation of varietal red wines from Communidad Valenciana (Spain) based on their composition in terms of alcohols and polyols

2000 ◽  
Vol 6 (1) ◽  
pp. 39-45 ◽  
Author(s):  
J.L. Aleixandre ◽  
V. Lizama ◽  
I. Alvarez ◽  
M.J. Garcia
Keyword(s):  
Discriminant Analysis ◽  
Statistical Treatment ◽  
Isoamyl Alcohol ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Isobutyl Alcohol ◽  
Clear Separation ◽  
The One ◽  
Grape Varieties

The composition in terms of alcohols and polyols of 44 and 49 red wines (harvested in 1994 and 1995, respectively) produced in Comunidad Valenciana (Spain) from the grape varieties Cabernet Sauvignon, Tempranillo, Monastrell and Bobal was,analyzed. Discriminant analysis revealed differences among wines, and a clear separation of the samples (90 and 98%) was obtained. The most important compo nents in the differentation of the varieties studied were isoamyl alcohol for Cabernet Sauvignon, cis- 3-hexenol and isobutyl alcohol for Tempranillo, methanol and cis-3-hexenol for Monastrell, and 2,3- butanediol for Bobal. The classification obtained by elimination of the five less significant variables was similar to the one obtained using statistical treatment of all variables (with 84% and 90% in their respective harvests).

scholarly journals Comparison of the anthocyanins composition of five wine-making grape cultivars cultivated in the Wujiaqu area of Xinjiang, China

OENO One ◽  
2019 ◽  
Vol 53 (3) ◽  
Author(s):  
Ke Zhang ◽  
Lin Yuan ◽  
Qian Li ◽  
Rui Wang ◽  
Zhen-Zhen Zhang
Keyword(s):  
Principal Component Analysis ◽  
Principal Component ◽  
Component Analysis ◽  
Cabernet Sauvignon ◽  
Grape Cultivar ◽  
Wine Making ◽  
Cabernet Franc ◽  
Acylated Anthocyanins ◽  
Total Anthocyanins ◽  
Grape Cultivars

Anthocyanins biosynthesis are essentially determined by grape cultivar genotype. However, specific environmental and vine management conditions could alter the accumulation of anthocyanins. This study selected five wine-making grape cultivars cultivated in the Wujiaqu area of the Xinjiang region of China to investigate the profiles of anthocyanins. Results showed that a total of 15 anthocyanins were identified. Marselan contained 15 anthocyanins, whereas only 14 anthocyanins were present in Cabernet-Sauvignon and Cabernet Franc. Syrah and Petit Verdot were found to only contain 13 anthocyanins. Cabernet-Sauvignon and Cabernet Franc appeared to show the highest and lowest levels of the total anthocyanins, respectively. Cabernet-Sauvignon possessed the highest levels of the total monomeric and acylated anthocyanins, respectively. Malvidin-3-O-glucoside and its acylated derivatives (malvidin-3-O-(6-O-acetyl)-glucoside and malvidin-3-O-(6-O-coumaryl)-glucoside) were the dominant anthocyanins in these grape cultivars. Principal component analysis revealed that the acylated anthocyanins were the major anthocyanins that differentiated these grape cultivars.

scholarly journals The Influence of Geomorphology on the Sensorial Quality of Red Wines from the Șarba Wine Region, Odobești Vineyard

2015 ◽  
Vol 49 ◽  
pp. 44-49
Author(s):  
Daniela Maria Șandru
Keyword(s):  
Point Of View ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Sensorial Analysis ◽  
Red Grapes ◽  
Sensorial Quality ◽  
Wine Region

This study aims at making a sensorial analysis of red wines from the Șarba wine region, Odobești Vineyard. In order to determine wines from a sensory point of view, we first studied the influence of geomorphology on the sensory character. In the analysis of red wines sensorial quality we used several wines from 2012 (i.e. Pinot noir, Cabernet Sauvignon, Black Fetească and Merlot), as 2012 was a beneficial year from the point of view of red grapes ripening, and the oenoclimatic index was favourable to obtaining savoury and flavoured wines. The vegetal flavour does not affect the wines’ harmony too much.

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).

scholarly journals Validation of a chromatographic method to routine analysis of trans-resveratrol and quercetin in red wines

2017 ◽  
Vol 52 (5) ◽  
pp. 335-343 ◽  
Author(s):  
Letícia Flores da Silva ◽  
Celito Crivellaro Guerra ◽  
Ana Beatriz Costa Czermainski ◽  
Leonardo Ferrari ◽  
Ana Maria Bergold
Keyword(s):  
Limit Of Detection ◽  
Classical Method ◽  
Pinot Noir ◽  
Array Detector ◽  
Fast Method ◽  
Red Wines ◽  
Diode Array Detector ◽  
Limit Of Quantification ◽  
Cabernet Franc ◽  
Figures Of Merit

Abstract: The objective of this work was to validate a fast method with low-solvent use, for the analysis of trans-resveratrol and quercetin in red wines. The wines were prepared, using a classical method, from the grape (Vitis vinifera) cultivars Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, Petit Verdot, Pinot Noir, Ruby Cabernet, Syrah, Tannat, and Tempranillo. Samples were filtered and analyzed by high-pressure liquid chromatography (HPLC) with a diode array detector (DAD), at 306 and 371 nm, for trans-resveratrol and quercetin, respectively. An octylsilane column was used, and the mobile phase was composed by a gradient of methanol, water, and formic acid. The method was validated according to the following figures of merit: specificity, linearity, limit of detection, limit of quantification, precision, accuracy, and robustness. The proposed HPLC-DAD method may be established for the analysis of trans-resveratrol and quercetin in red wines.

scholarly journals Bioactive compounds in wines produced in a new area for vitiviniculture in Brazil

2019 ◽  
Vol 35 (5) ◽  
Author(s):  
Ana Carolina Vilas Boas ◽  
Rita de Cássia Mirela Resende Nassur ◽  
Paôla De Castro Henrique ◽  
Giuliano Elias Pereira ◽  
Luiz Carlos Oliveira de Lima
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Minas Gerais ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
White Wines ◽  
Sauvignon Blanc ◽  
Minas Gerais State

Wines are known for its high content of bioactive compounds that can be influenced by the region and climate where the grapes are produced. New regions of production are normally developed using techniques and standards for other traditional regions, but is important to characterize the wine profile, which is different according to the terroir, and can be important for future geographic indications. The aim of this study was to evaluate color, antioxidant activity, anthocyanin content and phenolic compounds profile in wines produced in Minas Gerais State, Brazil. Wines were produced in different wineries of the same region using the varieties Syrah, Merlot, Cabernet Sauvignon, Cabernet Franc (red), Chardonnay and Sauvignon Blanc (white) and Syrah (rose), from municipalities of Cordislândia, Boa Esperança and Três Corações, located in the south of Minas Gerais State, Brazil. Wines produced in Minas Gerais State presented contents of t-resveratrol, total phenolics, anthocyanins, flavonols, flavanols and phenolic acids consistent to the contents observed in wines from traditional regions of production. However, the terroir and the grape variety can result in a differentiation of compounds observed in wines. Syrah red wines produced in Boa Esperança stood out with higher amounts of anthocyanins (24.29 mg L-1), phenolic acids (123,19 mg L-1 ) and flavonols (35.55 mg L-1), when compared to wines from the same variety from other municipalities and other evaluated red wines. Sauvignon Blanc wines from Boa Esperança presented higher contents of phenolic acids and total flavonols, when compared to wines of the same variety produced in Cordislândia. Chardonay wines presented higher total phenolics content, when compared to ohther evaluated white wines.  Rose wine produced in the South of Minas Gerais presented the phenolic acids content of 36,33 mg L-1 and total flavonols content of 29,7 mg L-1. The highest antioxidant activity using the DPPH method, (% of free radicals scavenging - FRS) was observed for Syrah wines from Três Corações, (75.37%), but not different from Cabernet Sauvignon wines from Cordislândia (72.50%), values that can be correlated with the largest content of phenolics observed in wines as phenolic compounds (3009 mg L-1). No differences were observed in the contents of the antioxidant activity of white wines. This results indicate that the studied wines present the necessary nutritional and beneficial characteristics to compete in the supply of bioactive compounds during consumption, when compared to wines produced in traditional and different regions in Brazil and other countries.  

scholarly journals Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Mariona Gil ◽  
Rubén Del Barrio-Galán ◽  
Cristina Úbeda ◽  
Álvaro Peña-Neira
Keyword(s):  
Cell Wall ◽  
Wall Material ◽  
Cabernet Sauvignon ◽  
Phenolic Composition ◽  
Red Wines ◽  
Applied Dose ◽  
Color Density ◽  
Fining Agents ◽  
High Doses ◽  
Wine Matrix

Recent findings have highlighted the potential of fibers from grape cell wall material to be fining agents for red wines as alternatives to animal-derived proteins. The affinity of those fibers for grape proanthocyanidins (also known as condensed tannins) seems to depend on the initial phenolic composition of the wines to be fined and on the applied dose of fibers. In the present work, “Cabernet Sauvignon” grapes were harvested at three different maturity levels and used for making red wine. The pomaces of the three vinifications were used to obtain the cell wall fibers. Each wine was treated with the three purified fibers at two different doses (0.2 g/L and 2.5 g/L) under winery-like conditions in order to check the potential of fibers as fining agents. Color and phenolic composition of the treated wines were determined immediately after the treatments and after four and nine months of wine bottle ageing. The effectiveness of the fining strongly depends on the initial wine matrix. Wines treated at high doses had lower color density and higher hue than control untreated wines. Small differences were observed in the phenolic content of the treated wines. Those differences were dose dependent and almost disappeared after several months of ageing. The maturity of the grapes from which the fibers came had no influence on the effectiveness of the fining. Additionally, there was no evidence of polysaccharide release from the fibers to the wine.

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