Fining of red wines: effects on their analytical and sensory parameters

OENO One ◽  
2011 ◽  
Vol 45 (1) ◽  
pp. 47 ◽  
Author(s):  
Asimenia Karamanidou ◽  
Stamatina Kallithraka ◽  
Efimia Hatzidimitriou
Keyword(s):  
Phenolic Content ◽  
Practical Interest ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Phenolic Composition ◽  
Red Wines ◽  
Grape Variety ◽  
Color Intensity ◽  
Wine Production ◽  
Fining Agent

<p style="text-align: justify;"><strong>Aim</strong>: The aim of the present study was to examine the influence of protein fining on selected quality parameters of wines made from indigenous Hellenic red grape varieties.</p><p style="text-align: justify;"><strong>Methods and Results</strong>: Three different commercial hydrolyzed gelatins and egg albumin were added to two young red wines at three concentrations commonly used in winemaking. The cultivars selected were Hellenic native <em>V. vinifera</em> species used for the production of high quality Appellation of Origin wines (Agiorgitiko and Xinomavro). All the quality parameters studied (anthocyanin concentration, color intensity and hue, ionization degree, total phenolic content, DPPH radical scavenging activity, tannin and polysaccharide concentration, gelatin and HCl indexes, as well as individual phenolic content) were significantly decreased after the addition of the fining agents. The decrease observed was mainly dependent on grape variety, which genetically determines the wine’s phenolic composition, and to a lesser extent on the fining agent used and the dosage applied. In general, treated wines obtained better scores in sensory analysis as compared to untreated ones, although statistically significant differences were only obtained in the Agiorgitiko wine regarding color intensity and hue, acidity, balance, aftertaste, and overall impression.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Wine quality parameters after fining were mainly influenced by the wine’s initial phenolic composition, which is determined mostly by grape variety.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The outcomes of such study might be of practical interest to winemakers since they could optimize red wine production technology by selecting the appropriate fining agent according to the specific phenolic profiles of the produced wines and thus improve their quality.</p>

Variation in Postharvest Quality Attributes of Fresh Cowpea (Vigna unguiculata L.) Beans Harvested from Different Crop Mulching Regime

2021 ◽  
Author(s):  
Pankaj Kumar Kannaujia ◽  
Sakharam Kale ◽  
Ajinath Dukare ◽  
Vijay Singh Meena ◽  
Prerna Nath ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Quality Parameters ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Organic Mulch ◽  
Agronomic Practices ◽  
Total Antioxidant ◽  
Wheat Straw Mulch ◽  
Physiological And Biochemical

Background: Present study, aimed to assess effect of organic and inorganic crop mulching on physical, physiological and biochemical quality of fresh cowpea beans.Methods: Cowpea (cv. Kashi Kanchan bush-type) was grown during two consecutive seasons from April 2018 to July 2019 under four different mulching treatments. Mulching treatments included no mulch; wheat straw mulch (organic mulch); black mulch and silver mulch. Black and silver mulches were made of 25 microns LDPE sheet. Cowpea was grown as per standard agronomic practices and physical, biochemical and postharvest quality parameters of beans were evaluated.Result: Results indicated that bean length (28.7cm) was highest under silver mulch whereas bean thickness (9.10mm), width (9.29mm) and 100 bean weight (1094.5g) were highest under organic mulch. Likewise, protein content (28.63%), total phenolic content (17.0µg GAE/100g) and total antioxidant activity (46.84µmol trolox equiv./100g) were found highest in beans produced under organic mulch. Overall results demonstrated that crop mulching could be used for enhancing the antioxidants, phenolic content of cowpea beans.

scholarly journals Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1943
Author(s):  
Artur Wiktor ◽  
Aleš Landfeld ◽  
Aleksandra Matys ◽  
Pavla Novotná ◽  
Magdalena Dadan ◽  
...  
Keyword(s):  
High Pressure ◽  
Electric Field ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Reference Sample ◽  
Pulsed Electric Field ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Hygroscopic Properties

The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.

scholarly journals Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2646 ◽  
Author(s):  
Lipan ◽  
Moriana ◽  
Lluch ◽  
Cano-Lamadrid ◽  
Sendra ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Water Stress ◽  
Volatile Compounds ◽  
Deficit Irrigation ◽  
Phenolic Content ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Nutrition Quality ◽  
Yield And Quality ◽  
Volatiles Compounds

The influence of full irrigation, double-regulated (RDI) and sustained deficit irrigation (SDI) treatments on almond quality was assessed by analyzing different parameters: sugars, organic acids, antioxidant activity, total phenolic content (TPC), and volatile compounds. Almond quality studies for plants submitted to water stress are scarce, and it is essential to understand the biochemical responses of plants to water stress in maintaining fruit yield and quality. Citric acid, sucrose, antioxidant activity, and TPC were not affected by the application of studied deficit irrigation strategies (DI). An increase in malic acid and a decrease in glucose was observed for stressed samples (T3 and T4), while a higher number of total volatiles compounds was found for moderate RDI (T2). Using deficit irrigation strategies, the almond yield and quality was not changed, and in fact, some parameters, such as glucose and key volatile compounds, slightly increased under moderate RDI. This finding might encourage farmers to implement these strategies and contribute to sustainable agriculture.

scholarly journals Phenolic composition of vine leaves infusions produced from different Portuguese and Spanish Vitis vinifera L. varieties

2019 ◽  
Vol 12 ◽  
pp. 04004
Author(s):  
A.M. Jordão ◽  
J. Sousa ◽  
A.C. Correia ◽  
M.E. Valdés ◽  
F.M. Nunes ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Vitis Vinifera L ◽  
Phenolic Composition ◽  
Alternative Source ◽  
Wide Range ◽  
Interesting Alternative

The main object of the present study was to analyze the phenolic composition of vine leaves infusions prepared from 8 different Portuguese (Fernão Pires, Touriga Franca, Tinta Roriz, Encruzado, Touriga Nacional, Rufete, Baga, and Siria) and Spanish (Pardina, Cayetana, Garnacha, Cigüente, Eva, Tempranillo, Macabeo and Verdelho) Vitis vinifera L. varieties. In general, a wide range of phenolic content were obtained from the vine leaves infusions according to the vine variety used. Thus, for total phenolic content the values ranged from 18 to 37 mg/L for the infusions produced from Portuguese varieties, while for Spanish varieties the values ranged from 14 to 37 mg/L. Vine leaves infusions obtained from Touriga Franca and Pardina varieties showed the highest total phenolic content. As a consequence of phenolic composition, chromatic characteristics (L*, a* and b*) of vine leaves infusions were also analyzed. Finally, it was also detected different individual phenolic compounds, such as, coutaric acid, trans-caftaric acid, quercetin-3-O-glucoside, rutin and 3 different anthocyanins from the different vine leaves infusions. All of the results obtained in this work show that vine leaves infusion may be an interesting alternative source of phenolic compounds for human diet.

The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines

2009 ◽  
Vol 22 (3) ◽  
pp. 204-211 ◽  
Author(s):  
Silvia Pérez-Magariño ◽  
Miriam Ortega-Heras ◽  
Estela Cano-Mozo ◽  
Ma Luisa González-Sanjosé
Keyword(s):  
Wood Chips ◽  
Phenolic Composition ◽  
Red Wines ◽  
Grape Variety ◽  
Oak Wood

Phenolic Compounds in Merlot Wines Obtained Through Different Technologies in Iaşi Vineyard, Romania

2012 ◽  
Vol 45 (4) ◽  
pp. 89-98 ◽  
Author(s):  
Şt. Tudose-Sandu-Ville ◽  
V.V. Cotea ◽  
Cintia Colibaba ◽  
B. Nechita ◽  
M. Niculaua ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Climatic Conditions ◽  
Total Phenolic ◽  
Grape Variety ◽  
Extraction Technology ◽  
Alcohol Content ◽  
Thermal Methods ◽  
Grape Skins ◽  
Phenolic Extraction ◽  
Organoleptic Traits

Abstract Obtaining red quality wines depends on the raw matter composition and also on the extraction technology, used in the processing of grape and must. Thus, two methods of maceration-fermentation on lees (classical and in rotating tanks), two thermal methods (thermomaceration and microwave maceration) and two methods rarely used industrially in wine-making (cryomaceration and ultrasound maceration) were experimented. Even in the years with less than favorable climatic conditions, from Merlot grape variety one obtained for the most part, legally speaking, quality wines (with the exception of microwave macerated and cryomacerated wines, which had only 21-22 g/L non-reducing extract. In regard to alcohol content, all obtained samples had more than 11% vol. The obtained Merlot wines were rich in glycerol (8-9 g/L), fact that favorably influenced their organoleptic traits. Total phenolic content had values between 1,97 and 2,86 g/L for the Merlot wines obtained through macerationfermentation and thermomaceration. Ultrasound maceration did not favor phenolic extraction from grape skins and the obtained wines were poor in anthocyans and tannins (0,94-1,1 g/L). In regard to the maceration technology used, free anthocyans were found in variable proportions in wines, between 77 and 91%. The sum of acylated anthocyans participation percentages was between 8,8 and 22,7%, and the ratio between the acetylated and cumarilated participation percentages registered small values, varietyspecific, between 1,1 and 2,8.

scholarly journals Quality, phenolic compound and antioxidant activity of wines from Sangyod rice grain, paddy and husk during fermentation

2018 ◽  
Vol 14 ◽  
pp. 468-472
Author(s):  
Vilailak Klompong
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Bioactive Compound ◽  
Raw Material ◽  
Total Phenolic ◽  
Rice Grain ◽  
Wine Production ◽  
Fermentation Time ◽  
Fermentation Period

The objective of this study was to utilize husk, byproduct from milling, and paddy of Sangyod rice that rich in bioactive compound to produce value added product as wine by reducing milling step of paddy. Quality changes, total phenolic content and antioxidant activity of wines from Sangyod rice grain, paddy and husk were monitored throughout the fermentation period. The acceptance of finished products from consumer drinking wine was also investigated. Alcohol content of three types of wine increased as the fermentation time increased. Paddy wine showed the fastest alcohol production following by rice grain and husk wine, respectively (P<0.05). Generally, total soluble solid and pH of wines decreases as the fermentation time increased. Yeast and mold increased throughout the fermentation time. As the fermentation time increased, total phenolic content and antioxidant activity including DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and metal chelating activity increased throughout the fermentation period (P<0.05) related to total phenolic content. Total phenolic content in three types of wines increased from 32-53 to 125-178 (mg GAE/ml). Generally, paddy wine possessed the highest total phenolic content and antioxidant activities when compared with rice grain and husk wine (P<0.05). From the sensory evaluation including appearance, odor, taste and overall liking, the scores of rice grain and paddy wines were moderate, while the lowest scores in all attributes was observed in husk wine (P<0.05). Rice grain, paddy and husk wines obtained were amber in color (L*=10.11-16.27, a*=8.07-14.91, b*=10.8-12.18). Thus, the changes of quality, total phenolic contents and antioxidant activity of wine during fermentation were governed by raw material used and fermentation time. Additionally, Sangyod rice grain and paddy could be used as potential raw material for wine production and the wines obtained could be served as potential drinks for health, since containing bioactive compound as antioxidant.

scholarly journals Antioxidant and anti-inflammatory activities of winery wastes seeds of Vitis labrusca

2011 ◽  
Vol 41 (7) ◽  
pp. 1233-1238 ◽  
Author(s):  
Gustavo Scola ◽  
Virginia Demarchi Kappel ◽  
José Claudio Fonseca Moreira ◽  
Felipe Dal-Pizzol ◽  
Mirian Salvador
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Content ◽  
Biological Activities ◽  
Total Phenolic ◽  
Vitis Labrusca ◽  
Grape Seeds ◽  
Wine Production ◽  
Beneficial Effects ◽  
Environmental Balance ◽  
Anti Inflammatory

There are many studies about the biological activities of Vitis vinifera grape seeds, which are rich in phenolic compounds, known by their several health beneficial effects. However, until now there is no data about biological activities of the seeds of V. labrusca, specie found in South and North America. Every year, the global wine production (around 260 million hL) generates about 19.5 million ton of wastes, which are usually discarded in the environment. The aim of this research was to evaluate the antioxidant and anti-inflammatory activities of aqueous extracts of seeds from wine wastes of Vitis labrusca (cv. 'Bordo' and 'Isabella'). Both extracts showed significant antioxidant and anti-inflammatory activities, which are positively correlated with total phenolic content, suggesting that these compounds might be the major contributors to the biological activity of these extracts. These results indicate that water extraction from winery wastes is an option to obtain phenolic compounds with antioxidant and anti-inflammatory activities helping to maintain environmental balance.

scholarly journals Possibility of wine production from karanda (Carissa carandas L.) fruit

2021 ◽  
Vol 8 (3) ◽  
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Phenolic Content ◽  
Inoculum Size ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Wine Quality ◽  
Wine Production ◽  
Overall Acceptability ◽  
Sugar Addition ◽  
Carissa Carandas ◽  
High Ethanol

Karanda (Carissa carandas L.) is an underutilized fruit with plenty therapeutic and functional properties. In fermentation, yeast metabolites soluble solids in fruit juice to produce energy, ethanol and carbon dioxide. The present research aimed to examine various parameters such as temperature, pH, sugar addition and inoculum size in the primary fermentation, and aging time in storage affecting to karanda wine quality. This research was conducted from 2019 to 2020. Results showed that supplementation of sugar 9 %, pH 3.6, temperature 28 oC, inoculum size 14% and aging in 10 weeks, karanda wine obtained high ethanol content (8.19±0.02 % v/v), total phenolic content (184.32±1.17 mg GAE/100 g) and overall acceptability (8.01±0.02). Wine from this valuable karanda fruit would be beneficial for health by moderate consumption.

scholarly journals Impact of Water Deficit during Fruit Development on Quality and Yield of Young Table Grape Cultivars

Horticulturae ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 45
Author(s):  
Carolin Weiler ◽  
Nikolaus Merkt ◽  
Simone Graeff-Hönninger
Keyword(s):  
Fruit Development ◽  
Phenolic Content ◽  
Quality Parameters ◽  
Table Grape ◽  
Soluble Solids ◽  
Internal Quality ◽  
Total Phenolic ◽  
Table Grapes ◽  
Yield And Quality ◽  
Grape Cultivars

Water limitation has a major effect on agricultural crop production, influencing yield as well as external and internal quality parameters of table grapes. Due to their high yield potential, table grapes have a particularly high risk for yield and quality losses when water is limited, but grapevines are known for high heterogeneity within cultivars. Therefore, we investigated the effect of prolonged water deficits (control, moderate, and severe deficit) during fruit development on yield and quality parameters of four different table grape cultivars (Vitis L.). Furthermore, we ranked their suitability for cultivation in areas suffering from water limitation. Up to 31% of irrigation water could be saved in comparison to the control, without significant negative effects on plant yield, berry size, or internal quality parameters, such as total soluble solids and total phenolic content. However, single bunch yield was highest at a moderate deficit and number of seeds in berries increased with the severity of deficit. Cultivar selection had the greatest influence on water consumption and mainly defined yield and quality parameters. The cultivar ‘Fanny’ produced the highest yields (195.17 g per plant), most bunches per plant (2.04), and biggest berries while cv. ‘Nero’ had the highest total soluble solids content (26.33 °Brix) and the highest total phenolic content (67.53 mg gallic acid equivalents per 100 g fresh weight). Overall, ‘Fanny’ was the most promising cultivar for cultivation under water-limited conditions during fruit development, without significant effects on yield and quality parameters.

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