scholarly journals Spectrophotometric characterization of red wine color from the vineyard region of Metohia

2016 ◽  
Vol 61 (3) ◽  
pp. 281-290 ◽  
Author(s):  
Ljiljana Babincev ◽  
Dejan Guresic ◽  
Ranko Simonovic
Keyword(s):  
Red Wine ◽  
Usual Method ◽  
Color Intensity ◽  
Chromatic Properties ◽  
Coloring Matter ◽  
Grape Varieties ◽  
Wine Color ◽  
Wine Ageing

Five types of red wine produced from the grape varieties from the Metohia region (vintage 2014) were characterized on the basis of their chromatic properties. The properties of bottled wines: Merlot, Vranac, Prokupac, Cabernet and Game were analyzed. Chromatic characteristics of these wines were observed four times during the year - spectrophotometer measurements were performed on wines aged 0, 4, 8 and 12 months. Intensity, hue and brilliance of color of these wines were determined (by the usual method of Glories). The amount of coloring matter was determined by the usual method of Durmishidze and the percentage of polymeric anthocyanins was calculated as well. Wine ageing decreased the color intensity while the color hue value increased. It was also found that contribution of wine color red pigment decreased with wine ageing, while the percentage of yellow pigment in wine increased. The total amount of colored substances in wines studied decreased with wine ageing, while the percentage of polymeric pigments in wine increased. This study presents the methodology for analyses of the chromatic characteristics, and explains the origin influence of wine on these properties. On the basis of these correlations the quality of red wine can be established.

scholarly journals The effect of grape ripening stage on red wine color

OENO One ◽  
2006 ◽  
Vol 40 (1) ◽  
pp. 15 ◽  
Author(s):  
Ana Belén Bautista-Ortín ◽  
José Ignacio Fernández-Fernández ◽  
José María López-Roca ◽  
Encarnación Gómez-Plaza
Keyword(s):  
Red Wine ◽  
Vitis Vinifera L ◽  
Cell Wall Degradation ◽  
Color Intensity ◽  
Fresh Weight ◽  
Physico Chemical ◽  
Yellow Color ◽  
Anthocyanin Concentration ◽  
Wine Color

<p style="text-align: justify;">The physico-chemical and chromatic characteristics of grapes (Vitis vinifera L. cv. Monastrell) harvested at six different degree of ripeness (from August 16 to October 24, 2002) and that of the wines obtained from these grapes have been studied. The grape anthocyanins content (mg/kg of berry fresh weight) was maximum in those grapes harvested on September 11 and 16 (804.1 and 822.6 mg/kg, respectively) and decreased for grapes harvested in October. However, the results showed that the grapes with the highest anthocyanin concentration did not lead to the highest colored wines. The wines elaborated from grapes harvested on October 16 (671.9 mg of anthocyanins per kg of berry fresh weight) had the best chromatic characteristics and better withstood aging in the bottle; the extent of cell wall degradation in overly matured grapes probably facilitated the extraction of phenolic compounds from skins. However, the chromatic quality of wines made from grapes harvested one week later (October 24, the most mature grapes) was lower than that from October 16, with lower color intensity (13%lower in the wine elaborated from grapes harvested in October 24) and a percentage of yellow color 6 % higher in this wine.</p>

scholarly journals Assessment of color adsorption by yeast using Grape Skin Agar and impact on red wine color

OENO One ◽  
2015 ◽  
Vol 49 (3) ◽  
pp. 195 ◽  
Author(s):  
Andrea Caridi ◽  
Rossana Sidari ◽  
Lucia Kraková ◽  
Tomáš Kuchta ◽  
Domenico Pangallo
Keyword(s):  
Laboratory Scale ◽  
Red Wines ◽  
Color Intensity ◽  
Grape Skin ◽  
Total Polyphenol ◽  
Wine Strain ◽  
Petri Plate ◽  
Chromatic Properties ◽  
Wine Color

<p style="text-align: justify;"><strong>Aim</strong>: Evaluating <em>Saccharomyces cerevisiae</em> strains for their color adsorption aptitude by using <em>Grape Skin Agar</em> in order to protect the phenolic compounds responsible for the color of red wines; proposing a suitable and innovative medium to be included among the tests currently used for wine strain selection.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The strains were identified by fluorescence-Internal transcribed spacer (f-ITS) PCR and PCR-Restriction fragment length polymorphism (RFLP), confirmed by sequencing of ITS fragment, and tested for the parameter “aptitude to adsorb polyphenolic compounds” on the innovative chromogenic medium <em>Grape Skin Agar</em>. Laboratory-scale fermentations were carried out in must with and without SO<sub>2</sub>. The SO<sub>2</sub> determined a decrease in tint, color intensity, and total polyphenol content. The strains M2V CHU7 and M2F CHU9 produced wines with the lowest color intensity, with and without SO<sub>2</sub>, respectively. By contrast, the strains M2F VUP4 and M2V CHU1, with and without SO<sub>2</sub>, respectively, produced wines with the highest color intensity, and therefore, they could improve the production of red wines.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The study highlights great variability and significant differences among strains in regard to their aptitude to modulate wine color. <em>Grape Skin Agar </em>should be a useful medium to be included in the selection tests currently performed for <em>S. cerevisiae</em> strains.</p><strong>Significance and impact of the study</strong>: Our study confirms that yeast strains can modulate the chromatic properties of red wines according to their aptitude to adsorb polyphenols, as tested on <em>Grape Skin Agar</em>. Combining colored polyphenolic compound adsorption assay on Petri plate and laboratory-scale fermentation trials provides an effective way to test yeasts for their capability to improve the chromatic quality of the wines.

scholarly journals Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 22 ◽  
Author(s):  
Alice Vilela
Keyword(s):  
Wine Yeast ◽  
Vast Number ◽  
Off Flavors ◽  
Sequential Inoculation ◽  
Sensory Qualities ◽  
Coloring Matter ◽  
Grape Varieties ◽  
Wine Color

Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. Wine color, besides being provided by the grape varieties, can also be manipulated during the winemaking. One of the most important “tools” for modulating flavor and color in wines is the choice of the yeasts. During alcoholic fermentation, the wine yeasts extract and metabolize compounds from the grape must by modifying grape-derived molecules, producing flavor-active compounds, and promoting the formation of stable pigments by the production and release of fermentative metabolites that affect the formation of vitisin A and B type pyranoanthocyanins. This review covers the role of Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, on the perceived flavor and color of wines and the choice that winemakers can make by choosing to perform co-inoculation or sequential inoculation, a choice that will help them to achieve the best performance in enhancing these wine sensory qualities, avoiding spoilage and the production of defective flavor or color compounds.

Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 21-27 ◽  
Author(s):  
B. Puertas ◽  
R.F. Guerrero ◽  
M.S. Jurado ◽  
M.J. Jimenez ◽  
E. Cantos-Villar
Keyword(s):  
Relative Abundance ◽  
Red Wine ◽  
Sensory Attributes ◽  
Anthocyanin Content ◽  
Color Intensity ◽  
Warm Climate ◽  
Dry Ice ◽  
High Valuation ◽  
Color Enhancement ◽  
Wine Color

The effects of five novel winemaking technologies on color were evaluated. Cold soak maceration (CSM), dry ice maceration (DIM), prefermentative juice runoff (PJR), delestage (D), and extended maceration (EM) were the process assayed on grapes from Tempranillo variety cultivated in a warm climate zone. Enological and color parameters were determined at stemmed-crushed, pressed, bottled and after 4 months aged in bottle. Significant differences were found in color intensity, percentage of red and blue, and hue at each step of the process and for every technique when compared to the control wine. However, differences tended to decrease with aging. Eleven anthocyanins (glucosides and acylated) were identified, and five quantified by HPLC. Also the anthocyanin distribution in free anthocyanin (% FA), copigmented anthocyanin (% CA) and polimerizated anthocyanin (% PA) were studied. Differences were found for total anhocyanin content, not in their relative abundance. Winemaking processes affected wine's main sensory attributes. DIM achieved a remarkably high valuation for aspect at bottle time, while EM obtained very positive remarks with regards to aroma and persistence at aging DIM and PJR seemed to be the most promising techniques, but after 4-months aging in bottle only EM wine showed a high anthocyanin content.

scholarly journals Effects of Different Crop Load of Vine and Length of Maceration on Polyphenolic Content of Vranac Cultivar

2015 ◽  
Vol 15 (3) ◽  
pp. 319
Author(s):  
Goran Milanov ◽  
Klime Beleski ◽  
Duško Nedelkovksi ◽  
G Ristov
Keyword(s):  
Red Wine ◽  
Grape Pomace ◽  
Test Results ◽  
Total Polyphenols ◽  
Crop Load ◽  
Polyphenolic Content ◽  
The Republic ◽  
Red Variety ◽  
Grape Varieties

Polyphenols have a significant impact on the quality of the red wine grape varieties. Certain amphelotechnical measures and technological pro­cesses affect directly the content of polyphenols in grapes and wine. The aim of the study was to investigate the influence of different crop load of the vine and length of maceration of grape pomace on polyphenolic content and sensory properties of Vranac cultivar which represents the leading red variety in the Republic of Macedonia. Studied the different crop load of the vine (control, variant 1 with a 25% reduction of the yield, variant 2 - 35% reduction of the yield and a variant of 3- 50% reduction of the yield) as well as different times of maceration (7days and 14 days) on the phenolic composition of wine. Test results showed a positive correlation between the crop load and the content of total polyphenols, ie, reducing the number of bunches per vine comes to an increase in the content of total polyphenols in wine as well as length of maceration achieves the same correlation. 

scholarly journals Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1087
Author(s):  
Panagiotis Arapitsas ◽  
Daniele Perenzoni ◽  
Graziano Guella ◽  
Fulvio Mattivi
Keyword(s):  
High Performance ◽  
Red Wine ◽  
Accurate Method ◽  
Degree Of Polymerization ◽  
Type B ◽  
Color Changes ◽  
Acid Sodium Salt ◽  
1H Nuclear Magnetic Resonance ◽  
Wine Color

Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a crucial analytical tool. Phloroglucinolysis is the most used method for this analysis but, unfortunately, the phloroglucinol adducts of the monomeric flavan-3-ols are not commercially available, making the results less accurate. The aim of this work was the isolation by semi-preparative high performance liquid chromatography (HPLC) of these non-commercial compounds and their use for the development of an accurate UHPLC-MS/MS protocol. The purity of each adduct was established via quantitative 1H-nuclear magnetic resonance (NMR) measurements with 3-trimethylsilyl-propionic-d4 acid sodium salt as the calibration standard. The developed method was applied to evaluate the proanthocyanidins profile of Sagrantino di Montefalco wines in comparison to other well-known tannic wines. Commercial, 6–8 years old Sagrantino wines were demonstrated to be very rich in epicatechin type B procyanidins, to have low galloylation %, and to have a high mean degree of polymerization of the proanthocyanidins with respect to the other analyzed wines.

Co-pigmentation of caffeic acid and catechin on wine color and the effect of ultrasound in model wine solutions

2020 ◽  
Author(s):  
Zhen-Dan Xue ◽  
Qing-An Zhang ◽  
Ting-Ting Wang
Keyword(s):  
Caffeic Acid ◽  
High Performance ◽  
Storage Time ◽  
Red Wine ◽  
Ultrasound Irradiation ◽  
Wine Quality ◽  
Color Effect ◽  
In The Beginning ◽  
Wine Color

Abstract Objective Wine color is usually considered to be one of the important indicators to judge the red wine quality, and is also employed to evaluate the wine ageing, while the wine color can be influenced by many factors. Methods In this paper, the effects of caffeic acid and catechin on the wine color and the mechanism were investigated by high performance liquid chromatography (HPLC) and ultraviolet-visible spectroscopy for the red wine and the constructed model solutions with the addition of catechin, caffeic acid and malvidin-3-O-glucoside, respectively. The spectrum changes of the model wine solutions (Mv-glc, Mv-glc + caffeic acid and Mv-glc + catechin) during the 120 days storage were monitored to analyze the influence of co-pigmentation on the red wine color. Results The results indicate that the color properties of red wine could be affected by caffeic acid and catechin to a certain extent. Moreover, caffeic acid had the stronger auxiliary color effect on the malvidin-3-O-glucoside than that of the catechin in the model wine solutions, and the former effect continued to increase with the prolongation of storage time, while the latter effect (catechin) only had the temporary auxiliary color effect in the beginning, and weakened from red to orange yellow with the increasing of storage time. Furthermore, ultrasound irradiation had a further improvement on the co-pigmentation, resulting in the modification of wine color. Conclusion All results indicate that the co-pigmentation reaction of wine color could be modified by the addition of caffeic acid and ultrasonic treatment so as to obtain a high quality of red wine.

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 Modeling Phenols, Anthocyanins and Color Intensity of Wine Using Pre-Harvest Sentinel-2 Images

2021 ◽  
Vol 13 (23) ◽  
pp. 4951
Author(s):  
Sandra N. Fredes ◽  
Luis Á. Ruiz ◽  
Jorge A. Recio
Keyword(s):  
Cabernet Sauvignon ◽  
Spectral Indices ◽  
Color Intensity ◽  
Wine Quality ◽  
Wine Production ◽  
Total Anthocyanins ◽  
Productive Factor ◽  
Wine Color ◽  
Sentinel 2

The inclusion of technological innovation and the development of remote sensing tools in wine production are an efficient and productive factor that supports the production and improves the quality of the wine produced. In this study we explored models based on Sentinel-2 image bands and spectral indices to estimate key wine quality variables, such as phenols (TP), anthocyanins (TA) and color intensity (CI), providing different sensory characteristics of wine. Two Cabernet Sauvignon wine harvest seasons were studied, 2017 and 2018, and models with coefficients of determination (R2) higher than 60% were obtained for color intensity and total anthocyanins during the first season, both in a period very close to harvest during the first days of April, so the high periodicity of Sentinel 2 becomes strategic. In addition, homogeneous sectors can be identified in the plots for selective harvesting and thus the winery space can be programmed appropriately. These results suggest further work on the number of samples in order to transform it into a useful tool with the potential to define a differentiated harvest and estimate the accumulation of phenolic compounds and the intensity of wine color, key elements in the final quality of the wine.

scholarly journals Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia

2021 ◽  
Vol 11 (13) ◽  
pp. 6135
Author(s):  
Fidanka Ilieva ◽  
Kire Petrov ◽  
Sanja Kostadinović Veličkovska ◽  
Natasa Gunova ◽  
Violeta Dimovska ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Fermentation Process ◽  
Cabernet Sauvignon ◽  
Color Intensity ◽  
Alcohol Content ◽  
Yeast Strains ◽  
Autochthonous Yeast ◽  
Commercial Yeast ◽  
Grape Varieties

Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikveš wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines were compared to the wines produced from the same grape varieties, but with a commercial yeast strain (D-80). The fermentation process was undertaken at 23–25 °C for 16 days. The highest alcohol content was detected in Vranec and Cabernet Sauvignon wines fermented with autochthonous F-8 yeast strain. Conversely, Vranec wine fermented by the F-78 yeast strain contained the lowest alcohol content (14.11%). The low sugar amount (2–3 g/L) in both grape varieties is indicated the production of dry wines. The total amount of phenolic compounds was significantly higher in Vranec wines. Unlike the alcohol content, Vranec wine produced by commercial yeast strain D-80 indicated the highest concentration of total phenolic compounds (1450 mg/L) and total anthocyanins (572 mg/L), while the lowest concentrations were observed in wine fermented by autochthonous yeast strain F-78 (1612 mg/L and 470 mg/L, respectively). The maximum color intensity was measured in the Vranec wine fermented by autochthonous yeast strain F-8, while wines from Cabernet Sauvignon grape variety fermented with the same yeast strain F-8 and commercial yeast strain D-80 had comparable values in terms of color intensity.

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