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.

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 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 Effect of the Application Time of Accentuated Cut Edges (ACE) on Marquette Wine Phenolic Compounds

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 542
Author(s):  
Yiliang Cheng ◽  
Jennifer Rae Savits ◽  
Aude Annie Watrelot
Keyword(s):  
Phenolic Compounds ◽  
Condensed Tannins ◽  
High Performance ◽  
Limit Of Detection ◽  
Color Stability ◽  
Wall Material ◽  
Chemical Compositions ◽  
Cold Hardy ◽  
Grape Varieties

Cold-hardy interspecific hybrid grape varieties (Vitis spp.) have distinctive chemical compositions such as high acidity, a high content of anthocyanin diglucoside and a low condensed tannins content, compared to Vitis vinifera varieties. Considering the importance of phenolic compounds on the quality of red wine, a mechanical maceration technique, accentuated cut edges (ACE), has been evaluated when applied directly to crushed grapes (ACE-C), and 24 h before pressing (ACE-P), to improve the extraction of phenolic compounds. Samples were collected at crushing, bottling, and after five months of aging. Phenolic compounds and color characteristics of the wines were analyzed by high-performance liquid chromatography (HPLC) with diode array and fluorescence detectors and UV-Visible spectrophotometry. The color intensity, non-anthocyanin monomeric compounds and total iron-reactive phenolics content increased after applying ACE, compared to the control (CTL) after aging, and was significantly higher (37%) after ACE-C, compared to ACE-P. However, the concentration of condensed tannins was below the limit of detection in all the samples, indicating that ACE did not help their extraction or further interactions occurred with disrupted cell wall material. Applying ACE at crushing was considered as the optimum time to achieve a higher color stability in Marquette red wines.

scholarly journals Geographical Origin Traceability of Red Wines Based on Chemometric Classification via Organic Acid Profiles

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Xian-Yong Huang ◽  
Zi-Tao Jiang ◽  
Jin Tan ◽  
Rong Li
Keyword(s):  
Organic Acid ◽  
High Performance ◽  
Principal Component ◽  
Pinot Noir ◽  
Red Wines ◽  
Multivariate Statistical ◽  
Linear Discriminant ◽  
Grape Varieties ◽  
Chromatographic Profiles

A preliminary study on the chemometric classification of red wines produced from different grape varieties and geographical origins was performed based on their chromatographic profiles of organic acids. Tartaric, malic, citric, lactic, acetic, and succinic acids in wines were detected via high performance liquid chromatography (HPLC). Employing multivariate statistical methods including principal component analysis (PCA) and linear discriminant analysis (LDA), pattern recognition models were built for the classification of the investigated wines regarding the grape varieties and geographical origins. The PCA clearly grouped the wines according to variety, and the LDA further offered 100% classification ability toward geographical identification of the wines and the leave-one-out cross-validated assignments were 100%, 86.7%, and 100% correct for Cabernet Sauvignon, Merlot, and Pinot Noir wines, respectively. The results reveal the potential of using chromatographic profiles of organic acid as the characteristic indices for chemometric classification of red 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 RESEARCH ON THE VARIABILITY OF YIELD COMPONENTS IN SOME GRAPEVINE VARIETIES FOR RED WINES

2021 ◽  
Vol 10 (19) ◽  
pp. 307-312
Author(s):  
Giancarla Velicevici ◽  
Emilian Madoşă ◽  
Adriana Ciulca ◽  
Sorin Ciulca ◽  
Mihaela Mălăescu ◽  
...  
Keyword(s):  
Red Wine ◽  
Positive Influence ◽  
Pinot Noir ◽  
Average Weight ◽  
Red Wines ◽  
Qualitative And Quantitative ◽  
Growing Seasons ◽  
Grape Varieties ◽  
Significant Positive Influence ◽  
Grape Yield

Research was conducted during two growing seasons (2017-2018) in Miniş-Măderat vineyard. The study aimed to evaluate the variability of several red wine grape varieties in order to highlight their main qualitative and quantitative parameters. In the research were involved the morphological parameters: the number of bunches on the vine, the bunch weight, the number of berries in the bunch and the grape yield on the vine. The highest bunches number /vine registered Merlot variety (30.24), while Burgund variety recorded the lowest values (17.76). Burgund variety recorded the highest bunch average weight (119.57 g) while Pinot Noir recorded the lowest value (87.18 g).Merlot variety recorded the highest number of berries/bunch,(111.36) and the lower value was recorded by the Pinot Noir ( 82.36).The Merlot variety achieved a significantly higher production than the other varieties during both growing seasons (3600.87g). The conditions of 2018 growing season had a very significant positive influence on the grape yield/ vine.

scholarly journals Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties

OENO One ◽  
2021 ◽  
Vol 55 (2) ◽  
pp. 29-46
Author(s):  
Laura V. Mezei ◽  
Trent E. Johnson ◽  
Steven Goodman ◽  
Cassandra Collins ◽  
Susan E. P. Bastian
Keyword(s):  
Climate Change ◽  
Red Wine ◽  
Sweet Taste ◽  
Wine Industry ◽  
Cabernet Sauvignon ◽  
Wine Grape ◽  
Red Wines ◽  
Green Pepper ◽  
Red Grape ◽  
Grape Varieties

To endure the challenge of climate change, the Australian wine industry could adopt new wine grape varieties more tolerant of these pending conditions. The aims of this study were to (i) generate sensory profiles and (ii) gain knowledge about Australian wine consumers’ liking of Australian and international wines made from selected drought-resistant, red wine grape varieties not traditionally grown in Australia but better suited for a changing Australian climate. A Rate-All-That-Apply (RATA) sensory panel (n = 43) profiled 24 commercial red wines made from 9 purportedly drought-tolerant red grape varieties, plus a single example of an Australian Cabernet-Sauvignon, Grenache and Shiraz wine. A subset of 10 wines was subjected to preference trials with Australian red wine consumers (n = 113) and underwent basic chemical composition measures. Consumers liked all 10 wines, scoring them greater than 5.7 on a 9-point Likert scale. The Fine Wine Instrument (FWI) identified 3 consumer segments (Wine Enthusiasts (WE); Aspirants (ASP) and No Frills (NF)). WE liked the 2 Touriga Nacional and Nero d’Avola wines significantly more than the NF consumers and the Graciano significantly more than the ASP. Correlation tests determined that the WE segment liked wines with aromas of vanilla, sweet taste, jammy, confectionary, vanilla and woody flavours and a non-fruit after taste, and the attributes responsible for the ASP segment's liking of the wines were red colour, jammy and toasty/smoky aromas, jammy and savoury flavours and alcohol mouthfeel and non-fruity aftertaste. NF consumers liked wines with aromas of vanilla, confectionary, jammy and red fruit flavours; smooth mouthfeel and a fruity aftertaste, but disliked wines displaying aromas of cooked vegetables and savoury, bitter taste, flavours of cooked vegetables, forest floor, green pepper and herbaceous, and rough mouthfeel. WE liked wines reminiscent of Cabernet-Sauvignon, Grenache and Shiraz while the ASP and NF consumers had preferences leaning towards wines similar in style to a Shiraz and Grenache, respectively. These findings indicate to wine producers the potential of these new wines in the current Australian market and the possibility that increasing future cultivation of these varieties as a response to climate change might lead to a more sustainable wine industry in the future.

scholarly journals Discrimination of brazilian red varietal wines according to their sensory descriptors

2011 ◽  
Vol 35 (6) ◽  
pp. 1172-1176 ◽  
Author(s):  
Alberto Miele ◽  
Luiz Antenor Rizzon
Keyword(s):  
Principal Component Analysis ◽  
Total Variation ◽  
Principal Component ◽  
Pinot Noir ◽  
The Other ◽  
Sensory Characteristics ◽  
Cabernet Sauvignon ◽  
Sensory Panel ◽  
Red Grape ◽  
Grape Varieties

The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects.

scholarly journals Are all wines made from various grape varieties beneficial in the prevention of myocardial infarction and stroke?

2021 ◽  
Vol 7 (2) ◽  
pp. FSO649
Author(s):  
Masahiro Iwasaki ◽  
Masahiro Murakami ◽  
Yoshinobu Ijiri ◽  
Muneshige Shimizu ◽  
Junichiro Yamamoto
Keyword(s):  
Fruits And Vegetables ◽  
Red Wine ◽  
Animal Experiments ◽  
Epidemiologic Studies ◽  
Antithrombotic Effect ◽  
Antithrombotic Activity ◽  
Cast Doubt ◽  
Red Grape ◽  
Grape Varieties ◽  
French Paradox

Aim: Epidemiologic studies support the assumption (French paradox hypothesis) that drinking red wine is beneficial in the prevention of cardiovascular diseases. Our recent works however cast doubt on such claim. Earlier we have shown that the antithrombotic activity of various fruits and vegetables mainly depends on their varieties. For this reason, several varieties of red and white grapes were tested for antithrombotic effect in animal experiments. Results: Antithrombotic effect of 45 red and white grape varieties were assessed in the present study. Out of the 45, one red grape variety showed antithrombotic effect, while the majority of red and white grape varieties enhanced thrombosis. Conclusion: Most red and white grape varieties enhanced thrombotic activity of blood.

scholarly journals Descriptor Fingerprints and Their Application to Red Wine Clustering and Discrimination

2017 ◽  
Vol 4 (1) ◽  
pp. 29-33
Author(s):  
I.P. Bangov ◽  
M. Moskovkina ◽  
B.P. Stojanov
Keyword(s):  
Clustering Algorithm ◽  
Red Wine ◽  
Test Results ◽  
Red Wines ◽  
Wine Quality ◽  
Laboratory Parameters ◽  
Analytical Test

Abstract The investigation was performed to test the potentials of the fingerprint clustering algorithm for a set of 1599 red wines in relation to some wine properties, comprised in the notion “wine quality”. We have obtained a distribution of the wines into different clusters as a result. Each cluster was composed of wine-objects with similar values of laboratory parameters and with a wine quality certificate. A correlation between the. quality of wines (a sensory taste factor) and the phisicochemical descriptors (laboratory analytical test results data) was observed and analyzed.

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